Slow Cooker Cola Pot Roast is the perfect fix-it-and-forget-it meal. The beef and veggies are cooked in a tangy and delicious sauce that makes the perfect gravy. It’s picky-kid approved!
Friends, I’m so happy I could do a little happy dance right here and now. Why? Because I present to you my first naturally lit dinner photo of the year. YES. No artificial lighting was used in the photographing of this food. And longer days mean hooray spring, which means summer is just around the corner, too. HECK YEAH.
So why am I sharing a crock pot warm-the-soul kind of dish when it’s spring? Because I live in Utah and that means Mother Nature sees the beginning of spring the same as the dead of winter. In fact, I hear there’s snow in the forecast today. F’reals. But I don’t mind too much because I have this juicy Slow Cooker Cola Pot Roast recipe to share with you fine folks. I’ve seen recipes for cola pot roast floating around and figured I should give it a try. After all, Cafe Rio pork, which is also made with soda is freaking DELISH. I’m glad I tried this pot roast. Because it is AMAZING. And it was so nice to come home and have dinner ready to go after a long, hard day. Best of all? My picky 3-year-old and 5-year-old daughters loved this dish. They each had seconds. And it made enough for us to reheat and have for dinner the next day.
This Slow Cooker Cola Pot Roast is a cinch to make. Just brown the beef, throw it into the slow cooker with the rest of the goodies, and wait patiently/not so patiently for it to cook to juicy and tender perfection.
- 1 Tbsp canola oil
- 1 3-lb chuck roast
- 12 oz cola (not diet)
- ½ cup soy sauce
- 1 cup beef broth
- 1-1/2 tsp lemon juice
- ½ Tbsp minced garlic
- 1 large onion, ½ chopped and ½ thinly sliced
- 2 cups baby carrots
- 5 potatoes, peeled and quartered
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- In a large skillet, heat oil over medium-high heat. Add roast and cook just until brown on all sides. Remove from heat.
- Place roast and remaining ingredients (except cornstarch and cold water) into slow cooker. Toss to combine.
- Cook on high for 4 hours or low for 8 hours. Remove roast and vegetables to a large bowl.
- In a small bowl, combine cornstarch and water and stir until cornstarch is fully incorporated. Set aside.
- Pour sauce from slow cooker into a saucepan and bring to a boil over medium-high heat. Add cornstarch and water mixture and stir constantly until thickened. Remove from heat.
- Divide roast and vegetables onto 6 plates. Serve with gravy.
