My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, January 7, 2012

Cola Pot Roast with Vegetables

This is one of my favorite pot roast recipes. It's perfect for Sunday after church. The roast is started on the day before and put in the oven before church and ready when you get home. Throw together a quick salad while the bread is baking and instant Sunday dinner.

The cola, used instead of broth, adds a slightly sweet flavor to the meat and vegetables. Grind some fresh pepper over the roast before serving, if desired.

Cola Pot Roast with Vegetables
6-8 servings
print recipe

1 (12-ounce) can cola soft drink
1 medium onion, chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tablespoons vegetable oil, divided
1 (3-4 pound) boneless chuck roast, trimmed
1 teaspoon fresh coarsely ground pepper
8 large carrots (about 1 1/2 pounds), cut into 1 1/2-inch chunks
7 Yukon gold potatoes (about 2 1/4 pounds), cut into quarters
2 large onions, cut into eighths
2 tablespoons cornstarch
1/2 cup cold water
Garnish with fresh oregano or thyme sprigs

1. Combine first 5 ingredients and 2 tablespoons oil in a large zip-lock freezer bag. Add roast, turning to coat. Seal and chill 8-24 hours. Remove roast from marinade; discard lemon slices, and reserve marinade. Sprinkle roast with pepper.

2. Brown roast 4 minutes on each side in remaining 1 tablespoon hot oil in a large skillet over medium-high heat. Remove roast from skillet, and transfer to a large roasting pan. Add reserved marinade to skillet, stirring to loosen particles from bottom. Bring to a boil. Remove from heat.

3. Preheat oven to 300 degrees F. Arrange carrots, potatoes, and onions around roast in pan; pour hot marinade over roast and vegetables.

4. Bake, covered, at 300 degrees F. for 4 hours or until meat and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.

5. Whisk together cornstarch and 1/2 cup cold water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 3 minutes or until thickened, whisking to loosen particles. Serve gravy with roast and vegetables. Garnish if desired.


  1. this sure sounds good! i have heard of using soda but have never tried it!

  2. when I read my blogs my husband sits on the couch beside my chair, I turn the computer a bit so he can read some too, he rarely comments, he's reading something else or watching television but this one caught his eye, yours ALWAYS do, I will have to make this for certain, have a great Saturday!

  3. I am visiting from October Farm blog. This recipe sounds delicious! I am going to make it! Thanks for sharing.

  4. I'm just getting caught up on all the blog posts I've missed since being out of town. I must say that this really grabbed my eye. It sounds scrumptious! I'm going to try it this week. I'll let you know how it went. Thanks so much.


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