Cola
Pot Roast with Vegetables
Courtesy of Comfort Food by Southern Living
Courtesy of Comfort Food by Southern Living
1 (12-oz) can cola soft
drink (I used Coca Cola)
1 medium yellow onion,
chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tbsp vegetable oil,
divided
1 (3-4 lb) boneless chuck
roast, trimmed
1 tsp fresh coarsely
ground pepper
8 large carrots (about ½
lb), cut into 1½-inch chunks
7 Yukon gold potatoes
(about 2¼ lb), cut into quarters (I
found I had too many potatoes and wanted more carrots. Also, I think this might
be amazing with sweet potatoes.)
2 large onions, cut
into eighths
2 tbsp cornstarch
½ cup cold water
Garnish: fresh oregano
or thyme sprigs
Combine first 5
ingredients and 2 tbsp oil in large zip-top plastic freezer bag. Add roast,
turning to coat. Seal and chill 8 to 24 hours. Remove roast from marinade;
discard lemon slices, and reserve marinade. Sprinkle roast with pepper.
Brown roast 4 minutes
on each side in remaining 1 tbsp 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 boil. Remove from heat.
Preheat oven to 300˚.
Arrange carrots, potatoes and onions around roast in pan; pour hot marinade
over roast and vegetables.
Bake, covered, at 300˚
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.
Whisk together
cornstarch and ½ cup cold water in 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. (Dear
reader, I did not complete this last step. Hungry, greedy hands and mouths descended
upon the roast as soon as it was removed from the oven.) Serve gravy with
roast and vegetables. Garnish, if desired.
For a printable version of this recipe, please click here.
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