Cola Pot Roast
Sandra Lee cooked this one up.
- Terry
INGREDIENTS
- 1 3 to 3½ pound boneless beef pot roast
- 1 tablespoon vegetable oil
- 4 cups regular cola (not diet)
- 1 can (10.5-ounce) cream of mushroom soup
- 1 envelope French onion soup mix
- 1 yellow onion, sliced
- 4 carrots (or more), cut into 1-inch pieces
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- ¼ cup water
- 2 tablespoons all-purpose flour
- 2 teaspoons balsamic vinegar
- Salt and ground black pepper (to tase)
INSTRUCTIONS
Season roast with salt and pepper. In a nonstick skillet, heat oil over medium high heat. Brown the roast on all sides, then set aside.
Saute the onion slices in leftover oil.
In a 5-quart slow cooker or dutch oven, whisk together cola, cream of mushroom soup and French onion soup mix. Arrange onion, carrots and potatoes in slow cooker. Top with roast.
Cover and cook on high in slow cooker or on low on stovetop for 4 to 6 hours. Remove roast and vegetables to a serving platter. Cover lightly with foil.
Transfer liquid from slow cooker into a medium saucepan to make the gravy. In a small bowl, combine the water and flour. Pour into saucepan. Cook and stir over medium heat until thickened. Season with balsamic vinegar, salt, and pepper. Serve meat and vegetables with gravy.