COLA BRAISED POT ROAST ****

By Nicky

Ingredients

• 4 1/2 lb. boneless chuck roast
• 3 1/2 tsp. salt, divided
• 2 tsp. freshly ground black pepper
• 2 tbsp. minced garlic
• 2 tbsp. oil
• 2 c. beef stock
• 12 oz. cola soda
• 2 tbsp. tomato paste
• 2 1/2 tbsp. flour

Details

Servings 6

Preparation

Step 1

Preheat oven to 325˚F.

Season the roast well on all sides with 2 tsp. of the salt and the pepper. On a cutting board combine the remaining salt and minced garlic and using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make think slits into the roast on all sides, about 2 inches apart and fill the holes with the garlic past. Repeat until you have used all the paste.

Heat Dutch oven over high heat and add oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 - 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven and roast until the meat is fork tender about 3 1/2 hours, TURNING THE MEAT EVERY HOUR and adding extra stock if necessary to keep the liquid level about 1/3 up the sides of the roast.

When the meat is fork tender, remove the roast from the oven and carefully transfer roast to serving platter. Cover loosely to keep warm.

Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tbsp. of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 c. of the hot cooking liquid to the bowl and wisk to combine. Slowly whisk this misture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes or until gravy is thick enough to coat the back of a spoon and any floury taste is tone. Taste and adjust seasoning if necessary.