Chili Coke Roast
Indulge in the irresistible flavors of this Chili Coke Roast, a slow-cooked masterpiece that combines tender, juicy beef with a bold, sweet-and-spicy sauce. This comforting recipe features a three-pound beef chuck roast seared to golden perfection and simmered in a rich blend of Coca-Cola, ketchup, brown sugar, and a medley of warming spices like chili powder, smoked paprika, and cumin. The result? A melt-in-your-mouth roast infused with a sticky, smoky glaze and just the right hint of heat from red chili flakes. Perfect for a cozy family dinner, this dish pairs beautifully with creamy mashed potatoes, fluffy rice, or hearty crusty bread, and it's sure to become a favorite for both casual nights and special occasions. Whether slow-cooked in a Crock-Pot or braised in a Dutch oven, this recipe is a guaranteed crowd-pleaser that's as easy as it is delicious.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons cooking oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 12 fluid ounces Coca-Cola
- 1 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat a large skillet over medium-high heat and add the cooking oil.
Season the beef chuck roast generously with salt and black pepper on all sides.
Sear the roast in the hot skillet for 2-3 minutes per side until browned. Remove the roast and set it aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
In a medium bowl, whisk together the Coca-Cola, ketchup, brown sugar, chili powder, smoked paprika, ground cumin, red chili flakes, and 1 teaspoon of salt.
Place the seared roast into a slow cooker or Dutch oven. Pour the Coke mixture over the roast. Add the beef broth to the pot.
If using a slow cooker, set to low and cook for 8 hours (or high for 4 hours). For a Dutch oven, cover and bake in a preheated 300°F (150°C) oven for 4 hours.
Once cooked, remove the roast and shred it with two forks. Skim any excess fat from the cooking liquid.
To thicken the sauce, mix the cornstarch with water to make a slurry. Stir it into the cooking liquid and simmer until thickened.
Return the shredded beef to the sauce and mix well. Serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 20.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 742 mg | 16% | |
*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.
