COLA-BRAISED POT ROAST
Steps:
- Preheat the oven to 325 degrees F.
- Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
- Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
- When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
- Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
- Serve the roast with the hot gravy.
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Elpis Pictures
[email protected]I'm allergic to cola. Is there anything I can substitute it with?
Folake Awofusi
[email protected]I followed the recipe exactly, but my gravy was too thin.
Sahaban Samir
[email protected]I'm not sure what I did wrong, but my pot roast turned out tough and dry.
Ashu Gamer
[email protected]This recipe is a lifesaver. I'm always looking for new ways to cook pot roast, and this one is definitely a winner.
Dhanshi Shahanu
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Farhan Ahmad
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Israraslam Ali
[email protected]I was a little skeptical about using cola in a pot roast, but I'm so glad I tried it. The cola added a really unique and delicious flavor.
Mike Dewilde
[email protected]This recipe is easy to follow and the results are amazing. I highly recommend it.
Akbar Jan
[email protected]I've made this recipe several times now and it's always a crowd-pleaser.
Aashish Chaudhary
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the tender meat and the flavorful gravy.
Benson Malenga
[email protected]This is the best pot roast I've ever had. The cola tenderized the meat perfectly, and the gravy was out of this world.
Neil Popowitz
[email protected]I'm not a big fan of cola, but this recipe changed my mind. The cola added a really nice depth of flavor to the pot roast.
Thalia Hensen
[email protected]This cola-braised pot roast is a keeper! The meat was so tender and flavorful, and the gravy was rich and delicious. I loved the hint of sweetness from the cola.