Crock Pot Coca Cola Roast (Printer-Friendly Version)

Slow cooked roast infused with Coca Cola, seasoned beef, potatoes, and carrots for a rich, comforting dinner.

# Ingredients Needed:

→ Seasoning

01 - 1 teaspoon salt
02 - 1 teaspoon black pepper
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon onion powder
05 - 1 teaspoon garlic powder

→ Meat

06 - 3 pounds boneless beef chuck roast

→ Fats

07 - 2 tablespoons butter (salted or unsalted) or cooking oil

→ Vegetables

08 - 1.5 pounds baby potatoes, halved
09 - 4 carrots, cut into pieces
10 - 1 onion, sliced
11 - 4 garlic cloves, minced

→ Liquids and Sauces

12 - 12 fluid ounce can Coca Cola
13 - 2 tablespoons Worcestershire sauce

→ Soup and Gravy Mixes

14 - 1 ounce packet beefy onion soup mix
15 - 1 ounce packet brown gravy mix

→ Garnish

16 - Chopped fresh parsley (optional)

# Step-by-Step Directions:

01 - Combine salt, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl and mix thoroughly.
02 - Rub the seasoning mixture evenly over both sides of the boneless beef chuck roast.
03 - Heat butter or oil in a large skillet over medium-high heat. Sear the chuck roast until browned on both sides, about 3-4 minutes per side, then remove from heat.
04 - Place the seared chuck roast into a 5-6 quart slow cooker. Arrange halved baby potatoes, carrots, and sliced onions around the meat.
05 - In a separate bowl, gradually whisk together Coca Cola, Worcestershire sauce, beefy onion soup mix, brown gravy mix, and minced garlic. Take care to whisk slowly to minimize fizzing.
06 - Pour the prepared sauce evenly over the roast and vegetables in the slow cooker.
07 - Cover and cook on low heat for 8 hours or on high heat for 6 hours until the beef is tender and pulls apart easily. Avoid removing the lid during cooking to maintain moisture and tenderness.
08 - Optionally garnish with chopped fresh parsley before serving.

# Helpful Hints:

01 - Searing the beef prior to slow cooking enhances flavor and texture but can be omitted if short on time.
02 - Using low heat for 8 hours results in more tender meat than high heat cooking.
03 - Avoid removing the lid during cooking to prevent moisture loss and extended cooking time.
04 - For thicker gravy, remove roast and vegetables, then stir in a slurry of 2 tablespoons cornstarch and 2 tablespoons water. Cook on high for 5-10 minutes until thickened.
05 - Leftovers store refrigerated up to 4 days or frozen up to 3 months; thaw overnight before reheating.

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