Description
If you’re looking for a hearty, flavorful meal that practically cooks itself, this Tender Slow Cooker Coke Roast is the answer. Combining a rich blend of ingredients like beef chuck roast, creamy soup, and a surprising twist of Coke, this recipe creates a melt-in-your-mouth roast with perfectly tender vegetables. It’s the ultimate comfort food for busy weeknights or cozy weekends.
Ingredients
- 1 beef roast (2.5-pound Chuck Roast recommended)
- 1 can Cream of Mushroom soup
- 1 package dry onion soup mix
- 1 (12 oz) can Coke
- Red potatoes, halved
- Carrots, cut into chunks
Instructions
1. Prepare the Beef Roast
Place the beef roast in the bottom of your crock pot. Sprinkle the dry onion soup mix evenly over the roast to infuse it with savory flavor.
2. Add the Vegetables
Arrange the halved red potatoes and chunked carrots around the roast. These vegetables will absorb the juices, making them irresistibly tender and flavorful.
3. Mix the Gravy
In a separate bowl, mix the Cream of Mushroom soup with the Coke. Stir thoroughly to combine. Pour this mixture over the roast and vegetables to create a rich, delicious gravy.
4. Cook the Roast
Set your crock pot to low heat and cook for 6-8 hours. For the best results, cook the roast for the full 8 hours. This slow cooking process allows the meat to become incredibly tender, falling apart with every bite.
Notes
Serving Tips:
- Presentation: Place the beef roast in the center of a serving platter and arrange the carrots and red potatoes around it for an elegant presentation. Drizzle the gravy over the top or serve it on the side.
- Side Dishes: Pair this dish with buttered rolls, garlic mashed potatoes, or steamed green beans for a complete meal.
- Enhancements: Sprinkle freshly chopped parsley or thyme on top of the roast and vegetables to add a pop of color and extra flavor.
Storage Tips:
- Refrigerating Leftovers: Allow the roast and vegetables to cool completely. Store them in an airtight container with the gravy to keep everything moist and flavorful. Refrigerate for up to 3-4 days.
- Freezing: Place the roast, vegetables, and gravy in a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
- Reheating: Thaw frozen leftovers in the refrigerator overnight. Reheat in a saucepan over low heat, stirring occasionally to prevent sticking. Add a splash of water or beef broth if the gravy thickens too much.
- Avoid Waste: Use any leftover beef in sandwiches, wraps, or as a topping for baked potatoes for quick and delicious meals.
