Next to dinner salads, one of my very favorite strategies for making dinner in the heat of summer is my beloved slow cooker.
It will not raise the heat in your kitchen by a single degree, and everything from this Slow Cooker Coca-Cola Pot Roast to my decadent recipe for Slow Cooker Brownie Cake always comes out perfectly, with practically no cooking needed except for tossing everything in the slow cooker!
Just a little background on the Coca-Cola part…one of the most popular recipes on this here site for years – years! – has been my dad’s recipe for Coca-Cola Ribs.
Pretty much everyone who tries it says they are the best ribs ever…and I think a big part of it is the soda, which tenderizes the meat and adds just a hint of flavor.
So it finally occurred to me…maybe I should try cooking some of our other faves with a little cola. Maybe I should do a Coca-Cola Roast? Maybe I should do it in the slow cooker?
As it turns out, my dad was on to something wonderful, because the Slow Cooker Coca-Cola Pot Roast turned out, yes, just as good as his famous ribs! As usual, Father Knows Best!
Ingredients you need for Slow Cooker Coca-Cola Pot Roast
here’s how to make slow cooker coca-cola pot roast!
STEP 1: Heat 4 tablespoons of canola oil in a large deep skillet over medium high heat. Sear a 3 pound boneless beef chuck roast for 5 minutes per side.
STEP 2: Add a quarter cup of flour and 2 cups of cola soda to your slow cooker and whisk until smooth.
STEP 3: Add 3 tablespoons of tomato paste, 2 tablespoons of grainy mustard and a tablespoon of Worcestershire and stir. Add the beef to the slow cooker.
STEP 4: Add some chopped carrots, a peeled and chopped sweet onion, a halved bulb of garlic, and a teaspoon each of cinnamon and pepper to the cooker. Cover and cook on low for eight hours.
STEP 5: After 8 hours, remove the beef and shred with two forks into large chunks. Scoop out the veggies with a slotted spoon and put in a bowl, tossing out the garlic bulb.
STEP 6: Turn the slow cooker to high and add the remaining flour, shaking it in through a small fine mesh strainer if you have one. Stir until the sauce is slightly thickened. Taste and season with salt and pepper as needed.
STEP 7: Return the beef to the cooker and stir it around until it is well coated with sauce.
STEP 8: Spoon beef into warmed bowls, over noodles, mashed potatoes, grits…or just by its delicious self!
more tips for making coca-Cola Pot roast!
Nope! The sugar in regular cola is part of the secret to making it so tender. And don’t worry, I promise it won’t taste too sweet!
You can! Although this pot roast is so tender, it may break apart into chunks – and you can serve it up that way too!
Yes! As with so many slow cooker recipes, it is even better the next day. Just warm it up either by putting the slow cooker on high, or transferring it to a large pot and heating it on the stove. Keep it in the fridge until you are ready to heat it up.
You bet! Take the whole bulb (no need to peel it) and slice it in half so the insides of all the garlic cloves are exposed (think about cutting a grapefruit in half and seeing the middle of all the various sections). Pop it in the cooker and you are good to go!
Leave your question in the comments section below and I will answer pronto!
We like to have this scrumptious pot roast over wide egg noodles, or mashed potatoes, but our very favorite way? OVER GRITS. Oh my goodness.
Meantime, now that my latest experiment worked, I am experimenting with a Coca-Cola chocolate cake! Stay tuned to this channel…
Slow Cooker Coca-Cola Pot Roast
Prep Time: 20 minutes- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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This fix it and forget it recipe for Slow Cooker Coca-Cola Pot Roast is packed with juicy flavor and tender veggies!
Ingredients
- 4 tablespoons canola oil
- One boneless beef chuck roast, around 3 pounds or so
- 1/4 cup flour
- 2 cups cola soda
- 3 tablespoons tomato paste
- 2 tablespoons grainy mustard
- 1 tablespoon Worcestershire sauce
- 1 large sweet onion, peeled and cut into eighths
- 8 carrots, peeled and cut into large chunks (or 2–3 cups baby carrots)
- I bulb of garlic, cut in half horizontally
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1/4 cup flour for sauce thickening
- Sea salt
Instructions
- Heat canola oil in a large deep skillet over medium high heat. Sear roast for 5 minutes per side.
- Add flour and soda to slow cooker and whisk until smooth. Add tomato paste, mustard and Worcestershire and stir. Add the beef to the slow cooker.
- Add carrots, onion, garlic, cinnamon and pepper to the cooker. Cover and cook on low for eight hours.
- After 8 hours, remove the beef and shred with two forks into large chunks. Scoop out the veggies with a slotted spoon and put in a bowl, tossing out the garlic bulb.
- Turn the slow cooker to high and add the remaining flour, shaking it in through a small fine mesh strainer if you have one. Stir until the sauce is slightly thickened. Taste and season with salt and pepper as needed.
- Return the beef to the cooker and stir it around until it is well coated with sauce.
- Spoon beef into warmed bowls, over noodles, mashed potatoes, grits…or just by its delicious self
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER POT ROAST RECIPES WE LOVE!
 There’s nothing like a pot roast cooked to fall apart tenderness to make you feel warm inside and out! Here’s the recipe for perfect slow cooker pot roast. |
 This recipe for slow cooker Mexican pot roast is a spicy treat perfect for Cinco de Mayo…or any day you feel like spicing up your usual pot roast! |
 Add a hint of maple flavor to everyone’s favorite comfort food supper with this easy recipe for Vermont maple pot roast. |
Is the garlic bulb unpeeled? Maybe a stupid question, but I’ve never used a half bulb of garlic. TY.
Actually a very good question that I will add to the recipe, but in the meantime, you just take the whole bulb, slice it in halve so that you see the insides of all those cloves, and then pop it in – no need to peel! :)