This is one of my favorite pot roast recipes. It's perfect for Sunday after church. The roast is started on the day before and put in the oven before church and ready when you get home. Throw together a quick salad while the bread is baking and instant Sunday dinner.
The cola, used instead of broth, adds a slightly sweet flavor to the meat and vegetables. Grind some fresh pepper over the roast before serving, if desired.
Cola Pot Roast with Vegetables
1 (12-ounce) can cola soft drink
1. Combine first 5 ingredients and 2 tablespoons oil in a large zip-lock freezer bag. Add roast, turning to coat. Seal and chill 8-24 hours. Remove roast from marinade; discard lemon slices, and reserve marinade. Sprinkle roast with pepper.
2. Brown roast 4 minutes on each side in remaining 1 tablespoon hot oil in a large skillet over medium-high heat. Remove roast from skillet, and transfer to a large roasting pan. Add reserved marinade to skillet, stirring to loosen particles from bottom. Bring to a boil. Remove from heat.
3. Preheat oven to 300 degrees F. Arrange carrots, potatoes, and onions around roast in pan; pour hot marinade over roast and vegetables.
4. Bake, covered, at 300 degrees F. for 4 hours or until meat and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
5. Whisk together cornstarch and 1/2 cup cold water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 3 minutes or until thickened, whisking to loosen particles. Serve gravy with roast and vegetables. Garnish if desired.