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Cola-Braised Pot Roast (Emeril Lagasse) Recipe

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Cola-Braised Pot Roast (Emeril Lagasse)
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Ingredients
10
Count
Nutrition
740
Calories
Total time
245
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
  3. Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
  4. When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
  5. Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
  6. Serve the roast with the hot gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 739.71 Kcal (3097 kJ)
Calories from fat 415.94 Kcal
% Daily Value*
Total Fat 46.22g 71%
Cholesterol 227.88mg 76%
Sodium 1763.54mg 73%
Potassium 1287.1mg 27%
Total Carbs 13.55g 5%
Sugars 7.86g 31%
Dietary Fiber 0.93g 4%
Protein 67.18g 134%
Vitamin C 2.1mg 3%
Iron 7.4mg 41%
Calcium 86.9mg 9%
Amount Per 100 g
Calories 148.08 Kcal (620 kJ)
Calories from fat 83.27 Kcal
% Daily Value*
Total Fat 9.25g 71%
Cholesterol 45.62mg 76%
Sodium 353.04mg 73%
Potassium 257.66mg 27%
Total Carbs 2.71g 5%
Sugars 1.57g 31%
Dietary Fiber 0.19g 4%
Protein 13.45g 134%
Vitamin C 0.4mg 3%
Iron 1.5mg 41%
Calcium 17.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.5
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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