Crock Pot Coke Roast
Transform your weeknight dinners with the irresistible flavor of Crock Pot Coke Roast, a slow-cooked masterpiece that’s as easy to make as it is delicious. This melt-in-your-mouth beef chuck roast is seared to perfection before being nestled into a bed of hearty red potatoes, sweet carrots, and aromatic onions. The secret to its rich, savory flavor? A unique blend of Coca-Cola, beef broth, Worcestershire sauce, and soy sauce that infuses every bite with sweet and tangy depth. With just 20 minutes of prep and the magic of an 8-hour low simmer in your crock pot, this comforting one-pot meal is perfect for busy families and makes six generous servings. Serve it straight from the slow cooker with a drizzle of its succulent juices for a hearty, flavor-packed dinner that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 12 fluid ounces Coca-Cola
- 1 cup Beef broth
- 1 large Yellow onion
- 4 medium Carrots
- 6 small Red potatoes
- 3 cloves Garlic cloves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 2 tablespoons Vegetable oil
Instructions
Season the beef chuck roast generously on all sides with salt, black pepper, and thyme.
Peel and thinly slice the yellow onion. Peel and cut the carrots into large chunks. Cut the red potatoes in half or quarters if they are large. Mince the garlic cloves.
Heat a large skillet over medium-high heat and add the vegetable oil. Sear the roast on all sides until it is browned, about 2-3 minutes per side. Remove the roast from the skillet.
In a crock pot, place half of the sliced onions, carrots, and potatoes on the bottom as a base. Add the minced garlic on top.
Place the seared roast on top of the vegetables in the crock pot.
Add the remaining onions, carrots, and potatoes around the roast.
In a small bowl, mix together the Coca-Cola, beef broth, Worcestershire sauce, and soy sauce. Pour this liquid mixture over the top of the roast and vegetables.
Cover the crock pot with its lid and set to cook on low heat for 8 hours, or until the roast is fall-apart tender and the vegetables are cooked through.
Once done, carefully remove the roast and vegetables onto a serving platter. Skim off any excess fat from the juices in the crock pot if desired.
Serve the roast sliced with the vegetables and a drizzle of the juices from the crock pot. Enjoy!
Nutrition Facts
Calories |
4452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.6 g | 385% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 68.9 g | ||
| Protein | 266.3 g | 533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 7768 mg | 165% | |
*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.
