COLA POT ROAST
Cola Pot Roast, seasoned with easy pantry staples, is tender and savory with a touch of sweetness from a surprise ingredient - a can of coke!
Provided by Sabrina Snyder
Categories Dinner
Time 3h45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 325 degrees.
- Season the chuck roast with the Kosher salt and pepper.
- Add oil to a large pot on high heat and sear the beef on both sides, about 4-5 minutes on each side.
- Add the carrots, celery and potatoes around the pot roast.
- In a medium bowl whisk together onion soup mix, cream of mushroom soup and soda then pour it over the chuck roast.
- Cover and cook for 3 - 3 1/2 hours until tender.
Nutrition Facts : Calories 409 kcal, Carbohydrate 20 g, Protein 36 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 1032 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
EMERIL'S COLA BRAISED POT ROAST WITH VEGETABLES
We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.
Provided by CindiJ
Categories One Dish Meal
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- Season the roasts well on all sides with 2 teaspoons of the salt and the pepper each. Using a paring knife, make 10 small, thin slits total into each of the roasts on all sides, and fill the holes with the garlic cloves. Spread the rosemary amongst the 2 roasts and also stuff into the slits.
- Heat a saute-pan over medium-high heat and add two tablespoons of the olive oil. When the oil is hot, working one at a time, sear the roasts until very well browned on all sides, 4 to 6 minutes per side.
- Place the roasts in a roasting pan. Add the vegetables, the stock, and cola and tomato paste and blend well. The liquid should come about 1/2 way up the sides of the roast. Cover the pan with foil, place in the oven, and roast until the meat is falling apart-tender, about 3 to 4 hours, adding extra water as necessary to keep the liquid level at about 1/3 up the sides When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
- Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 1/4 cup of the fat in a small bowl and add the flour. Stir to make a smooth paste. Slowly whisk this mixture into the hot cooking liquid that remains in the roasting pan and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until the sauce is thick enough to coat the back of a spoon. Taste and adjust seasoning, if necessary.
Nutrition Facts : Calories 754.6, Fat 57, SaturatedFat 21.2, Cholesterol 176.1, Sodium 1474.3, Carbohydrate 9.4, Fiber 1.3, Sugar 3.9, Protein 48.6
BRAISED POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams
INSTANT POT COLA-BRAISED SHORT RIBS
With the help of an Instant Pot® and some cola, these saucy short ribs will give you that "braised all day" flavor and tenderness in just under two hours. The acidity of the cola not only helps tenderize the beef, but also rounds out the spices and balances the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Add the short ribs to the bowl, rub the spice mixture all over and allow to rest for 10 minutes.
- Set a 6-quart Instant Pot® to high saute (see Cook's Note) and add 2 tablespoons of the oil once it is hot. Working in batches, sear all 4 sides of each short rib, about 2 minutes per side. Set the short ribs aside on a plate.
- With the pot still on high saute, add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally with a wooden spoon to scrape up bits on the bottom, until softened, about 3 minutes. Add the tomato paste and garlic and cook until the tomato paste is deeply toasted, 1 to 2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup of the beef broth and stir to combine. Put the ribs back into the pot along with any juices on the plate and turn to coat with the liquid. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the short ribs to a large plate.
- Use a ladle to skim any excess fat off the top of the liquid and then turn the pot back to high saute. While the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to make a slurry. Whisk in the slurry and cook, whisking intermittently, until the sauce is reduced and thickened to a syrup-like consistency, 15 to 20 minutes. Season the sauce with salt and transfer the short ribs back to the pot to coat with the sauce. Serve the short ribs hot with the sauce over mashed potatoes, polenta or rice, if using.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
CHERRY COLA ROAST (PORK OR BEEF)
I've been making this for years, and just noticed it's not on here. A different twist on the Cola Roasts posted. You can use almost any kind of roast you like! The gravy is heavenly!!
Provided by Charmie777
Categories Roast Beef
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place roast in roasting pan that can be covered tightly.
- Pour Cherry Cola over roast.
- Mix soups and garlic together. Spread evenly over roast.
- Cover tightly.
- Bake at 325º for 3-4 hours, until tender.
- Serve with something to sop up all that delicious gravy -- we love it with mashed potatoes!
- If you'd like, you can thicken the gravy with a slurry of cornstarch and cold water.
Nutrition Facts : Calories 541.8, Fat 18.4, SaturatedFat 6.7, Cholesterol 224.5, Sodium 1498.2, Carbohydrate 19.3, Fiber 0.6, Sugar 9.2, Protein 75.6
COCA-COLA PORK ROAST
There are lots of cola/meat recipes on this site, this one is a little different. I found this in a crockpot cookbook that my folks gave me for Christmas. I tweaked it a bit, but still--great stuff!
Provided by BothFex
Categories Pork
Time 8h5m
Yield 1 roast with lots 'o gravy
Number Of Ingredients 4
Steps:
- Rub the roast with salt and pepper then place it in the crockpot.
- Add soup mix and coke.
- Cook on low 8 hours or high for 4.
- Before serving dump liquid from crockpot into a pot.
- Skim fat.
- To the remaining juices add salt and pepper to taste and a dash of Kitchen Bouquet.
- Bring mixture to a boil.
- Remove a cup of the liquid and add corn starch to thicken.
- Add corn starch mixture to the rest of the juices.
- Cook until it reaches desired consistency.
- WONDERFUL GRAVY!
Nutrition Facts : Calories 3669.1, Fat 268.2, SaturatedFat 107.9, Cholesterol 940.7, Sodium 3680.9, Carbohydrate 45, Fiber 2.4, Sugar 29.1, Protein 253.1
BRAISED BEEF POT ROAST
Make and share this Braised Beef Pot Roast recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
- In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
- Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
- Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
- Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
- Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6
COFFEE BRAISED POT ROAST WITH ONION SAUCE
A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired.
Provided by Outta Here
Categories Roast Beef
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
- Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
- Remove the roast from pan and let rest 15 minutes.
- Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
- Mash together the butter and flour.
- Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
- Carve the roast thinly and serve with the onion sauce.
Nutrition Facts : Calories 857.4, Fat 43.6, SaturatedFat 16.7, Cholesterol 320.6, Sodium 791.6, Carbohydrate 7.4, Fiber 1.1, Sugar 2.4, Protein 101.8
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