Why You’ll Love This Coca-Cola Pot Roast
- Fork-tender beef that melts in your mouth
- One-pot slow cooker convenience
- Cola adds depth, richness, and tenderness (not sweetness overload)
- Perfect for family meals and leftovers
- Freezer-friendly and great for meal prep
Ingredients
- 3–3½ pounds beef chuck roast, excess surface fat trimmed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil (or other neutral oil)
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1½-inch pieces
- 1 (12-ounce) can Coca-Cola (not diet)
- 1 cup beef broth, low-sodium preferred
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 3 fresh thyme sprigs)
- 1 bay leaf
Optional for thickening:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Optional garnish:
- Chopped fresh parsley
Step-by-Step Instructions
Step 1: Season the Roast
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper, pressing the seasoning gently into the meat.
Step 2: Brown the Meat (Optional but Recommended)
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Sear the roast for 3–4 minutes per side, until deeply browned.
This step adds rich, roasted flavor but can be skipped if you’re short on time.
Step 3: Layer the Vegetables
Place the sliced onion and carrots in the bottom of a 5- to 7-quart slow cooker. Sprinkle the minced garlic over the vegetables. This creates a flavorful base and prevents the roast from sticking.
Step 4: Mix the Cooking Liquid
In a bowl or large measuring cup, whisk together:
- Coca-Cola
- Beef broth
- Tomato paste
- Worcestershire sauce
Stir until the tomato paste is mostly dissolved. Add the thyme and bay leaf.
Step 5: Add the Roast
Place the chuck roast on top of the vegetables. Pour the cola mixture evenly over the meat and vegetables.
Step 6: Cook Low and Slow
Cover and cook:
- LOW for 8–9 hours (best texture), or
- HIGH for 4–5 hours
The roast is ready when it’s extremely tender and easily pulls apart with a fork.
Step 7: Rest and Shred
Carefully transfer the roast to a plate or cutting board, letting excess juices drip back into the slow cooker. Tent loosely with foil and rest for 10 minutes, then shred or slice into large chunks, discarding excess fat.
Step 8: Thicken the Sauce (Optional)
Remove the bay leaf and any thyme stems.
For a thicker gravy:
- Ladle about 2 cups of the cooking liquid into a saucepan
- Mix cornstarch and cold water to make a slurry
- Whisk into the liquid and simmer 3–5 minutes until thickened
Step 9: Serve
Return the beef to the slow cooker or arrange on a platter. Spoon sauce and vegetables over the top. Garnish with fresh parsley if desired and serve hot.
Variations & Pro Tips
- Less Sweet, More Savory: Use 8 oz cola and increase beef broth to 1½ cups
- Herb Boost: Add dried rosemary or fresh rosemary sprigs
- Vegetable Swaps: Try parsnips, baby potatoes, or celery root
- Spicy Kick: Add red pepper flakes or chopped chipotle in adobo
- Cola Options: Cherry cola works well—avoid diet soda (can turn bitter)
- Lower Sodium: Use low-sodium broth and adjust salt at the end
Serving Suggestions
This Coca-Cola pot roast pairs beautifully with:
- Mashed potatoes or buttery egg noodles
- Rice or creamy polenta
- Roasted or steamed green beans
- Crusty bread for soaking up the sauce
Storage & Leftovers
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze in sauce for up to 3 months
- Reheat: Gently warm on the stovetop or microwave
Leftovers are fantastic for sandwiches, tacos, or beef-and-noodles dinners.
Final Thoughts
This Slow Cooker Coca-Cola Pot Roast is the ultimate comfort meal—rich, tender, and deeply satisfying. Whether you’re feeding a crowd or planning leftovers for the week, it’s a reliable recipe that always delivers.