Instructions:
- Season the Roast:
Generously season the beef chuck roast with salt and pepper on all sides. - Sear the Roast:
In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Once browned, remove the roast from the pot and set it aside. - Cook the Onion and Garlic:
In the same pot, add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. - Add the Vegetables and Liquid:
Place the roast back in the pot. Add the chopped carrots and celery. Pour in the Coca-Cola, beef broth, diced tomatoes, Worcestershire sauce, and tomato paste. Stir everything together to combine. - Season the Sauce:
Add the dried thyme, rosemary, and bay leaves. Stir to incorporate all the seasonings. - Simmer and Roast:
Bring the mixture to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven and bake at 350°F (175°C) for 3-4 hours, or until the meat is tender and easily shreds with a fork. - Finish the Dish:
Remove the pot from the oven. Discard the bay leaves and let the roast rest for 10 minutes before slicing or shredding the meat.
Serving Suggestions:
Serve this flavorful pot roast with the cooked vegetables and sauce. It pairs perfectly with:
- Creamy mashed potatoes
- Buttered egg noodles
- Roasted vegetables (such as carrots, Brussels sprouts, or green beans)
Enjoy!
This tender, juicy pot roast is rich in flavor, thanks to the secret ingredient—Coca-Cola—which enhances the meat’s natural sweetness and adds depth to the sauce. Nana’s recipe remains a cherished family classic, perfect for any occasion!
