Slow Cooker Coca Cola Pot Roast
This Slow Cooker Coca Cola Pot Roast is tender, cozy, and packed with rich savory flavor. A classic chuck roast slow cooks all day with potatoes, carrots, and onions in a sweet and savory cola gravy that tastes like pure comfort.
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Ingredients
- 1 (3 pound) boneless beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1.5 pounds baby potatoes halved
- 4 carrots cut into pieces
- 1 onion sliced
- 1 (12 ounce) can Coca Cola
- 2 tablespoons Worcestershire sauce
- 1 (1 ounce) envelope beefy onion soup mix
- 1 (1 ounce) envelope brown gravy mix
- 4 garlic cloves minced
- Parsley for garnish optional
Instructions
- Step 1: Season the roast - Pat the chuck roast dry with paper towels, then season all sides evenly with salt, black pepper, smoked paprika, onion powder, and garlic powder. This simple seasoning builds the foundation of flavor.
- Step 2: Sear for flavor - Heat a large skillet over medium high heat and melt the butter. Once hot, sear the roast on all sides until nicely browned. This step adds deep flavor you cannot get from slow cooking alone.
- Step 3: Transfer to slow cooker - Place the seared roast into the slow cooker, settling it into the center.
- Step 4: Add the vegetables - Arrange the halved baby potatoes, carrots, and sliced onion around the roast. Try to keep the vegetables evenly sized so they cook at the same rate.
- Step 5: Mix the sauce - In a bowl, whisk together the Coca Cola, Worcestershire sauce, beefy onion soup mix, brown gravy mix, and minced garlic until smooth and well combined.
- Step 6: Pour and cook - Pour the sauce evenly over the roast and vegetables. Cover and cook on low for 8 hours or high for 6 hours until the beef is fork tender and easily falls apart.
- Step 7: Garnish and serve - Sprinkle with fresh parsley if desired and serve hot with plenty of gravy spooned over the top.
Notes
Substitutions
- Different beef cut: Brisket or bottom round can work if chuck is unavailable.
- Different soda: Pepsi, Dr Pepper, or root beer give slightly different sweet notes.
- Butter swap: Olive oil can be used for searing if needed.
- Potato options: Yukon gold or sweet potatoes offer a fun twist.
Variations
- BBQ style: Replace half of the Coca Cola with barbecue sauce for smoky sweetness.
- Herb forward: Add rosemary, thyme, or bay leaves for extra savory flavor.
- Spicy version: Stir in red pepper flakes or chopped jalapeno for heat.
- Sandwich night: Shred the beef and serve over toasted bread with gravy.
- Mashed potato base: Skip slow cooker potatoes and serve over creamy mashed potatoes.
Tips and Tricks
- Always sear first: Browning the roast builds deep flavor that carries through the whole dish.
- Even veggie cuts: Uniform vegetables cook evenly and avoid mushy spots.
- Mix the sauce well: Whisking prevents clumps and distributes flavor evenly.
- Low and slow is best: Cooking on low gives the most tender beef.
- Thicken if desired: A cornstarch slurry can be added at the end for thicker gravy.
Serving Ideas
- Classic plate: Serve with extra gravy and crusty bread for soaking.
- Over mashed potatoes: Spoon the beef and sauce over creamy mashed potatoes.
- With green beans: Add a simple vegetable on the side for balance.
- As leftovers: Use shredded beef in sandwiches or wraps.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for up to four days.
- Freeze for later: Freeze cooled roast and gravy for up to three months.
- Reheat gently: Warm on the stove or in the microwave with extra gravy.
- Make ahead: Assemble ingredients in the slow cooker insert and refrigerate overnight.
Private Notes
Servings: 4 servings
