This Baked Coca Cola Pot Roast is a Midwest classic with a twist! Combining the sweet, caramel flavors of Coca Cola with the savory goodness of a traditional pot roast, this dish will become a go-to comfort meal. It’s perfect for busy professionals who want to enjoy a hearty dinner without spending hours in the kitchen. The origins of this dish are rooted in using everyday ingredients from your pantry to create something special and delicious. Whether for a Sunday family dinner or a cozy meal on a chilly night, this pot roast has got you covered!
This pot roast pairs beautifully with creamy mashed potatoes or buttered egg noodles to soak up all the savory juices. For a well-rounded meal, add a side of roasted vegetables like carrots, Brussels sprouts, or green beans. A crusty loaf of bread always helps to mop up any leftover gravy, and a simple mixed greens salad can balance out the richness of the roast.
Baked Coca Cola Pot Roast
Ingredients
1 (3-4 lb) beef chuck roast
Salt and pepper, to taste
2 tablespoons vegetable oil
1 large onion, sliced
3 cloves garlic, minced
4 carrots, peeled and chopped
3 stalks celery, chopped
1 cup Coca Cola
1 cup beef broth
1 (15 oz) can diced tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Directions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast generously with salt and pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
Sear the roast until it’s browned on all sides, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, add the sliced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Place the roast back in the pot and add the chopped carrots and celery.
Pour in the Coca Cola, beef broth, diced tomatoes, Worcestershire sauce, and tomato paste.
Add the dried thyme, rosemary, and bay leaves. Stir to combine all ingredients.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Bake for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven and discard the bay leaves. Let the roast rest for 10 minutes before slicing or shredding. Serve with the cooked vegetables and sauce.
Variations & Tips
For a different flavor profile, try using root beer or Dr. Pepper in place of Coca Cola. You can also add baby potatoes to the pot for a complete one-pot meal. If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the pot juices on the stovetop over medium heat until thickened. For a leaner option, use a bottom round roast instead of chuck roast.
