Caramelized Cola Roast
Transform your next dinner into a showstopper with this indulgent Caramelized Cola Roast, a succulent slow-cooked recipe that combines tender beef chuck roast with a rich and glossy cola-infused glaze. Perfectly seasoned with smoked paprika and seared to lock in flavor, the roast simmers in a savory-sweet blend of cola, beef broth, brown sugar, soy sauce, and red wine vinegar, creating a melt-in-your-mouth main course that’s bursting with caramelized goodness. Fresh thyme and aromatics like garlic and onion add layers of depth, while a velvety, thickened sauce elevates the dish to gourmet status. Ideal for cozy family dinners or special occasions, this hearty roast pairs beautifully with creamy mashed potatoes or roasted vegetables. Spend 20 minutes on prep, let the oven work its magic for 4 hours, and savor the irresistible results!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup cola
- 1 cup beef broth
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 4 fresh thyme sprigs
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 300°F (150°C).
Pat the chuck roast dry with paper towels and season all sides evenly with salt, black pepper, and smoked paprika.
In a large oven-safe Dutch oven, heat olive oil over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove the roast and set aside.
Lower the heat to medium and add the diced onion to the same pot. Sauté until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Pour in the cola, scraping the bottom of the pot to deglaze and release the browned bits. Add the beef broth, brown sugar, soy sauce, red wine vinegar, and stir to combine.
Return the roast to the pot and nestle it into the liquid. Add the fresh thyme sprigs on top.
Cover the pot with its lid and transfer it to the preheated oven. Cook for 3–4 hours, or until the roast is fork-tender.
Once cooked, carefully remove the roast from the pot and transfer it to a serving platter to rest.
Strain the remaining liquid into a saucepan, discarding the thyme sprigs and solids. Skim off excess fat if necessary.
In a small bowl, mix the cornstarch with water to create a slurry. Bring the strained liquid to a simmer over medium heat, then stir in the slurry. Cook for 2–3 minutes or until the sauce thickens to a glaze-like consistency.
Serve the roast sliced thickly, drizzled with the caramelized cola glaze. Pair with your choice of mashed potatoes, roasted vegetables, or steamed rice.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 10.6 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
