As I said before, the secret ingredient in this pot roast is cola. I don’t usually support sugary cola drinks. On the other hand, like many ingredients that are unhealthy in excess, there is a time and place for cola for its deep caramel flavor. This pot roast is one of them.
Contrary to what you may think, pot roast is not too sweet. In fact, it doesn’t taste sweet at all, just a pleasant warm meaty flavor. The cola is balanced by the flavor of the meat and vegetables, the spices, and the subtle acidity of the tomato sauce.
I make this pot roast on Sundays (or whenever I have time to simmer for 2 1/2 hours). The second meal will be taken out of the freezer later in the week, or even later. Freezes well and can be stored in the refrigerator for 4-5 days.
secret pot roast
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1 (4 lb) boneless beef roast, trimmed
2 tablespoons olive oil (divided)
2 cups chopped onions (2 medium onions)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 1/2 cups unsalted beef soup
1 1/2 cups cola
2 tablespoons tomato paste
3 carrots, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch chunks
3 tablespoons cornstarch
1. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle it on all sides of the meat and pat it gently to make sure it sticks.
2. Heat 1 tablespoon oil in a 6-quart deep saucepan over medium heat. Add the roast and brown on all sides (this will take about 12-14 minutes). Transfer to a plate.
3. Heat the remaining 1 tablespoon oil in a saucepan over medium heat. Add onion, oregano, and thyme and cook, stirring occasionally, until just beginning to soften, 2 to 3 minutes. Add soup, cola, and tomato paste. Cover and bring to a boil. Add the roast, cover the pot, reduce the heat to medium-low, and simmer for 1 hour. Turn over and cook for another 30 minutes. Stir so vegetables are submerged in liquid. Cover, reduce heat again, and simmer until roast and vegetables are tender, about 1 hour more. Transfer the roast to a cutting board and wrap the vegetables on a plate and tent both in foil.
4. Skim the fat from the surface of the braising liquid and discard. Bring remaining liquid to a boil. Dissolve cornstarch in 3 tablespoons of cold water. Whisk into the boiling broth and continue to cook until thickened, about 1 minute.
5. Slice the roast along the grain into 1/2-inch thick slices and place on a plate with surrounding vegetables. Spoon some of the gravy over the meat and vegetables and serve with the remaining sauce on the side.
Makes 8 doses