Coca-Cola Braised Chuck Roast Recipe

• Difficulty: Intermediate
• Servings: 6
• Nutritional Information Per Serving: Serving Size 1 of 6 servings, Calories 778, Total Fat 52 g, Saturated Fat 20 g, Carbohydrates 10 g, Dietary Fiber 1 g, Sugar 6 g, Protein 67 g, Cholesterol 225 mg, Sodium 1149 mg

• Total Time: 4 hr 25 min
• Preparation: 20 min
• Inactive Time: 20 min
• Cooking Time: 3 hr 45 min

Ingredients

• 4 1/2 pound boneless chuck roast
• 3 1/2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper
• 2 tablespoons minced garlic
• 2 teaspoons minced fresh rosemary leaves
• 2 tablespoons vegetable oil
• 2 cups beef stock or low-sodium canned beef broth
• 12 ounces cola soda
• 2 tablespoons tomato paste
• 2 1/2 tablespoons flour

Instructions

1. Preheat your oven to 325F and get ready to create tender, flavorful perfection.
2. Season the roast generously with 2 teaspoons salt and black pepper. On a cutting board, mash the remaining salt, garlic, and rosemary into a fragrant paste using the flat side of a knife. Make shallow slits across the roast every 2 inches and stuff with the pasteyour kitchen will smell amazing already!
3. Heat oil in a Dutch oven over high heat until shimmering. Sear the roast on all sides for a deep, golden crust (about 10-12 minutes). Add beef stock and cola, scrape up those delicious browned bits, and stir in tomato paste. The liquid should come halfway up the roast. Cover, braise in the oven for 3 hours until fork-tender, flipping hourly and adding water if needed to keep liquid at one-third height.
4. Remove the succulent roast to a plate, tent with foil, and keep warm while you work magic on the gravy.
5. Skim fat from the braising liquid. Mix 2 tablespoons reserved fat with flour for a smooth roux, whisk in cup hot liquid, then stir back into the pot. Boil and simmer 5 minutes until thick and glossytaste and season to elevate the flavors.
6. Slice or shred the melt-in-your-mouth roast and serve with that irresistible gravy. Impress your guests with this Emeril Lagasse-inspired masterpiece!

Recipe credited to Emeril Lagasse

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