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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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The cola makes this pot roast very tender and moist. The broth is so rich and savory, you will love it. Ingredients:
3 -4 lbs beef chuck roast, trimmed of most fat |
1/4 cup worcestershire sauce |
4 tablespoons beef bouillon |
1 (20 ounce) bottle good cola |
3 cups water |
4 tablespoons flour |
2 tablespoons fresh cracked black pepper |
2 teaspoons salt |
6 yukon gold potatoes, quartered |
3 carrots, cut into 3 in chunks |
2 bay leaves |
1 large onion, quartered |
5 celery ribs, cut into chunks |
5 garlic cloves, scored |
Directions:
1. Rub roast with salt and pepper.
2. Coat liberally with flour, shaking off the excess.
3. Heat a skillet to high, add 3 turns of the pan of vegetable oil and sear the outside of the roast to get a nice brown crust, but do not fully cook.
4. In a slow cooker, combine cola, water, Worcestershire and beef bouillon, whisk together.
5. Place bay leaves, onions, celery, carrots, garlic and potatoes in cooker.
6. Add meat to slow cooker.
7. Set temperature to low and cook for 8-10 hours.
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