Name: Improved Crock Pot Cola Pot Roast
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 1/2 lb chuck roast; kosher salt; fresh ground black pepper; 1 tbsp Montreal Steak Seasoning; 2 tbsp olive oil; 1 lb baby carrots; 1 1/2 lb baby Yukon Gold potatoes; 1 large sweet onion, quartered; 3 stalks celery, cut into 2-inch pieces; 5 cloves garlic, smashed; 1 can Campbell's Golden Mushroom Soup, 10.5 oz can; 1 packet Lipton Onion Soup Mix; 1 packet dry brown gravy mix; 1 can Coca-Cola, 12 oz can, regular not diet; 1 tbsp Worcestershire sauce; 1 tsp Better Than Bouillon Beef Base; 1 tsp smoked paprika; 2 tbsp cornstarch; 2 tbsp cold water

Steps

Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt, black pepper, and Montreal Steak Seasoning. Let sit at room temperature for 20 minutes.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 3 minutes per side until deeply browned on all sides. Transfer to a plate.
Place the baby carrots, baby Yukon Gold potatoes, sweet onion, celery, and garlic into the crock pot in an even layer.
Place the seared roast on top of the vegetables.
In a bowl, whisk together the Campbell's Golden Mushroom Soup, Lipton Onion Soup Mix, dry brown gravy mix, Coca-Cola, Worcestershire sauce, Better Than Bouillon Beef Base, and smoked paprika until combined. Pour evenly over the roast.
Cover and cook on LOW for 8 hours, until the roast pulls apart easily with a fork and reaches an internal temperature of 195-205 degrees F.
Carefully remove the roast and vegetables to a serving platter and tent loosely with foil.
For a thicker gravy, whisk together the cornstarch and cold water until smooth. Stir the slurry into the cooking liquid in the crock pot, turn the slow cooker to HIGH, and cook uncovered for 15 minutes until thickened. Taste and adjust seasoning.
Serve the roast with the vegetables and plenty of gravy.

Chef's notes

For doneness, the roast is done when it reaches an internal temperature of 195-205 degrees F and pulls apart easily with a fork; a thermometer is more reliable than time alone. Chuck roast is strongly recommended over sirloin: the higher fat and collagen content breaks down beautifully over a long braise and produces far more tender results. Do not skip the sear: browning the roast in a hot skillet before it goes into the crock pot builds a fond that adds significant depth to the finished gravy. Regular Coca-Cola works best here; do not substitute diet cola, as the artificial sweeteners break down at heat and leave a bitter aftertaste rather than the caramel-sweet depth the recipe depends on. Leftovers make excellent hot roast beef sandwiches with the remaining gravy. This roast can be made a day ahead; cool completely, refrigerate in the braising liquid, then skim the solidified fat from the surface before reheating covered on LOW for 1 hour. Our version: converted from a Dutch oven oven-braise to a crock pot slow-braise; swapped beef sirloin roast for chuck roast; replaced chopped carrots and celery with baby carrots, baby Yukon Gold potatoes, sweet onion, and celery cut into 2-inch pieces; increased garlic from 1 clove to 5 cloves smashed; added a sear step with olive oil and Montreal Steak Seasoning; swapped condensed cream of mushroom soup for Campbell's Golden Mushroom Soup; upgraded cola from a generic 10 fl oz to a 12 oz can of Coca-Cola; added Worcestershire sauce, Better Than Bouillon Beef Base, and smoked paprika; added optional cornstarch slurry gravy step.

Source: Sher Garfield ↗ · rated ★ 4.6 by 1,027 people there

Improved Crock Pot Cola Pot Roast

Ingredients

Roast

Vegetables

Sauce

Optional Gravy

Nutrition per serving, estimated

Cost estimated, main ingredients · US average

Steps

Chef's notes

Household verdict

From visiting cooks

Report something

Flag sent