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I'm a sucker for a great Pot Roast recipe. Twice a month as a kid I remember us having a nice Sunday roast. The smell of that luxurious meat simmering in a crock-pot when we arrived home from the 3 hour Sunday church services we attended was like walking in the gates of heaven. It was always a welcomed almost intoxicating event. There is not a smell on earth that makes me more homesick, or more comforted. That being said, when my friend Jan D'Atri shared her latest recipe that will post tomorrow in the Scottsdale Republic here in Arizona, I was excited. My mom used to use a can of Dr. Pepper with our roast and Jan's Recipe with the addition of a can of cola sounded just too close to my childhood comfort food to pass up! I thought I'd share her recipe with you today as well as another favorite at our house for your upcoming Easter events!
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| Recipe and photo courtesy of Jan D'Atri, Rescued Recipes |
Jan D'Atri's Braised Pot Roast in Cola
Ingredients:
4-5 pound boneless chuck roast or rump roast
2 tablespoons vegetable oil
1 large sweet yellow onion, diced and sautéed
2 tablespoons FRESH garlic, minced
3 teaspoons salt, divided
2 teaspoons black pepper
2 teaspoons fresh rosemary, minced
2 cups beef broth
1 (12 oz) can cola (I used Blue Sky All Natural Soda)
2 tablespoons organic tomato paste
2 tablespoons flour
Directions:
Season the roast on all sides by sprinkling 2 teaspoons of salt and 2 teaspoons pepper over the entire roast. Sautee diced onion in a little oil until golden brown and set aside. Heat a Dutch oven on high heat and add oil. When oil is hot, place roast in pot and cook until browned on all sides. Add beef broth, cola, garlic, sautéed onion, rosemary and remaining teaspoon of salt. Bring to boil, stirring to release browned bits. Add tomato paste and stir. For crock-pot cooking method, transfer meat and juices to crock-pot and cook on high for about 4-5 hours (or until fork tender) or cook overnight in crock-pot on low heat. For oven method, cover Dutch oven and cook at 325 degrees in the oven for 3 1/2 hours. Liquid should be at least 1/3 of the way up the roast. Add more beef broth if necessary.
To make gravy: Remove roast from pot and keep warm. Pour beef liquid through a strainer to catch onion bits, mash through and then discard remaining onions. In a bowl, add 1/2-cup hot beef liquid to 2 tablespoons of flour. Whisk to combine eliminating lumps. Slowly whisk mixture into the remaining liquid on the pot. Whisk frequently until mixture comes to a boil. Cook for another 5 minutes or until sauce thickens. Serve roast with hot gravy.
