Pot Roast with Pepsi or Coke
Transform your classic comfort food with a surprising twist in this savory and tender Pot Roast with Pepsi or Coke! This recipe elevates a hearty chuck roast (or beef brisket) by incorporating the subtle sweetness and caramel notes of your favorite cola, creating a velvety sauce that’s both rich and uniquely flavorful. Slow-cooked to perfection with onions, carrots, and potatoes, this one-pot wonder is infused with Worcestershire sauce, garlic, and fresh thyme for an irresistibly aromatic meal. Perfect for cozy family dinners or special occasions, this recipe is easy to prepare yet delivers gourmet-level results. Serve it with the luscious sauce draped over each slice for a dish that’s guaranteed to impress. Keywords: pot roast with Pepsi, pot roast with Coke, slow-cooked beef roast, one-pot comfort food, cola pot roast recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds Chuck roast (or beef brisket)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, sliced
- 4 medium Carrots, peeled and cut into 2-inch pieces
- 4 medium Potatoes, peeled and quartered
- 1 cup Beef broth
- 1 can (12 oz) Pepsi or Coke
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cloves Garlic cloves, minced
- 4 sprigs Fresh thyme
Instructions
Preheat your oven to 300°F (150°C).
Pat the chuck roast dry with paper towels, then season generously with salt and black pepper on all sides.
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, add the sliced onions and cook until softened, about 5 minutes.
Stir in the minced garlic, tomato paste, and Worcestershire sauce, cooking for 1 minute to release the flavors.
Pour in the beef broth and cola (Pepsi or Coke), scraping up any browned bits from the bottom of the pot.
Return the roast to the pot, nestling it into the liquid.
Arrange the carrots, potatoes, and thyme sprigs around the roast.
Cover the pot with a lid and place it in the preheated oven.
Cook for 4 hours, or until the roast is fork-tender and the vegetables are cooked through.
Remove the pot from the oven and let the roast rest for 10 minutes before slicing.
Serve hot with the vegetables and sauce spooned over the top.
Nutrition Facts
Calories |
4640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.3 g | 385% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6894 mg | 300% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 70.2 g | ||
| Protein | 278.9 g | 558% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 8877 mg | 189% | |
*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.
