Prep 15 mins
Cook 5 hrs
A long slow cooking time is what makes this the most tender delicious pot roast and the gravy from this is so good, if you prefer lots of gravy then double all the ingredients, this also works well using a pork roast and also works well using chuck or blade beef roast --- if you find that the taters and carrots are already cooked when you turn the roast over just remove them to a large bowl --- due to the higher salt content from the dry gravy mix and onion soup mix I would suggest to add in salt towards the end of cooking time --- remember to reduce the heat to low setting for the last 4 hours of cooking time --- cooking times are for a 4-pound roast anything less with require a shorter cooking time.
- 1 (4 lb) beef chuck roast (or use top sirloin)
- 6 -8 small garlic cloves (or use as many as desired)
- 1 teaspoon fresh ground black pepper (or to taste)
- 5 carrots, chopped into large chunks
- 6 large potatoes (or as many as you like)
- 1 large onion, sliced (optional)
- 2 -3 tablespoons fresh minced garlic (optional)
- 1 (3/4 ounce) package brown gravy mix (I suggest to use low-sodium)
- 1⁄2 cup water or 1⁄2 cup beer
- 2 -3 tablespoons Worcestershire sauce
- 1 (1 ounce) package dry onion soup mix
- 1 (10 ounce) can cream of mushroom soup, undiluted
- 2 tablespoons fresh minced garlic (optional or to taste)
- 1 (10 ounce) can cola, beverage (Coca Cola is the best for this)
- Set oven to 350 degrees F (will reduce oven temperature later).
- Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
- Season the roast with black pepper.
- Grease a roasting pan.
- Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
- In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
- Pour the cola mixture over the roast.
- Cover and cook at 350 degrees F for about 1 hour.
- Uncover and place the carrots and potatoes around the roast.
- Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
- Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
- Let the roast stand for 20 minutes before slicing.
Thanks for another great recipe. I had everything except the mushroom soup so I used some milk and flour with great results. Also added a teaspoon dried rosemary. I decided to drink the beer instead. No cola for me as the carrots are sweet enough. Update 06/16/10: Have made this several times now and still luvin it. Gonna make it again tomorrow! The flavor is outstanding.
I served this for dinner tonight after marinading with Kittencal's Kittencal's Pot Roast Marinade and Tenderizer. It might have been too many conflicting flavors to do both together, but the process for cooking the meat yielded a very tender roast. I can certainly see why this recipe is rated so high by others. Overall, the flavor was a bit sweet for our tastes, so next time I will eliminate the coke. Thanks KittenCal...the house smelled fabulous all day!
This was AMAZING!! I absolutely used the garlic, cooked it 4 hours, added the veggies as instructed and added halved button mushrooms about 20 minutes before the end. My hubby could NOT stop eating and the kids raved about how great the veggies were and how tender the roast was!! This is another shining recipe from Kittencal!!