Crock Pot Coca Cola Pot (Printer-Friendly)
Savory tender beef with Coca Cola, slow cooked with potatoes and carrots for a comforting meal.
# What You’ll Need:
→ Seasonings
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 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 ounces Coca Cola
13 -
2 tablespoons Worcestershire sauce
→ Mixes
14 -
1 ounce packet beefy onion soup mix
15 -
1 ounce packet brown gravy mix
→ Garnish
16 -
Chopped fresh parsley (optional)
# Steps to Make This:
01 -
Combine salt, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl and mix thoroughly.
02 -
Rub the seasoning blend evenly over both sides of the beef chuck roast until thoroughly coated.
03 -
Melt butter or heat oil in a large skillet over medium-high heat. Sear the chuck roast until browned on all sides to develop color and flavor, but do not cook through.
04 -
Transfer the seared roast to a 5-6 quart slow cooker. Surround with halved baby potatoes, chopped carrots, and sliced onion.
05 -
In a separate bowl, whisk together Coca Cola, Worcestershire sauce, beefy onion soup mix, brown gravy mix, and minced garlic slowly to prevent excessive fizzing.
06 -
Pour the prepared sauce over the roast and vegetables. Cover and cook on low for 8 hours or high for 6 hours until the meat is tender and pulls apart easily. Avoid removing the lid during cooking to maintain moisture.
07 -
Optionally garnish with chopped fresh parsley before serving. Recommended to serve over mashed potatoes or with steamed vegetables for a complete meal.
# Additional Notes:
01 -
Searing the roast before slow cooking enhances flavor and promotes a richer gravy. Avoid lifting the lid during cooking to ensure the meat stays tender.
02 -
Using low or no sodium options for soup and gravy mixes is recommended for sensitive palates.
03 -
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight before reheating gently.