(You won't taste cola, but the gravy is to die for! Oven-baked pot roast and vegetables is enhanced by a rich gravy. Can also be made in a slow cooker.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 1 (3 to 4 pounds) beef 7-bone roast
- Kosher salt and pepper
- 1 Tbsp olive oil
- 1 pound baby red (creamer) potatoes, scrubbed, skins on
- 8 ounces button mushrooms, cleaned
- 1/2 pound baby carrots, peeled
- 1 onion, very thinly sliced
- 1 cup Coca-Cola or other cola, at room temperature
- 1 cup tomato sauce (canned or homemade)
- 1 packet dry onion soup mix
- 1 Tbsp sweet Hungarian paprika
- 2 tsp dried oregano, crushed
- 1 tsp garlic powder
Preparation:
Prepare a 9 by 13-inch baking pan by lining it with foil. Preheat oven to 350 degrees F.
Sprinkle roast liberally with salt and pepper. Heat a heavy-duty skillet until very hot, add the olive oil, and quickly sear the 7-bone roast on both sides.
Place seared roast in baking pan. Surround with potatoes, mushrooms, and carrots in an even layer. Spread sliced onions evenly over the top of the meat and vegetables.
Mix cola, tomato sauce, onion soup mix, paprika, oregano, and garlic powder in a bowl until combined. Pour evenly over meat and vegetables. Cover tightly with foil.
Bake for 2 hours. Remove from oven and let rest at least 15 minutes. Carve meat. Serve with vegetables and pan gravy.
Note: Use the same method in a large oval slow-cooker, cooking on low setting for 6 to 8 hours. Or, omit the vegetables (except the sliced onions), and cook the 7-bone roast alone as a main dish.
Yield: 6 to 8 servings
Sprinkle roast liberally with salt and pepper. Heat a heavy-duty skillet until very hot, add the olive oil, and quickly sear the 7-bone roast on both sides.
Place seared roast in baking pan. Surround with potatoes, mushrooms, and carrots in an even layer. Spread sliced onions evenly over the top of the meat and vegetables.
Mix cola, tomato sauce, onion soup mix, paprika, oregano, and garlic powder in a bowl until combined. Pour evenly over meat and vegetables. Cover tightly with foil.
Bake for 2 hours. Remove from oven and let rest at least 15 minutes. Carve meat. Serve with vegetables and pan gravy.
Note: Use the same method in a large oval slow-cooker, cooking on low setting for 6 to 8 hours. Or, omit the vegetables (except the sliced onions), and cook the 7-bone roast alone as a main dish.
Yield: 6 to 8 servings
