There is something very comforting about walking in the house after church on Sunday to the smell of a slow roasted roast in the oven. Make your coleslaw before you go and bake the bread when you get home. Yummy! I can smell it already.
The cola, I use Coke or Dr. Pepper, not diet, instead of broth, adds a slightly sweet flavor note to the meat and vegetables. Grind some fresh pepper over the roast before serving, if desired.
My New Favorite Pot Roast and Vegetables
1 (12-ounce can cola soft drink
Combine first 5 ingredients and 2 tablespoons oil in a large sip-lock plastic freezer bag. Add Roast, turning to coat. Seal and chill 8 to 24 hours. Remove from marinade; discard lemon slices, and reserve marinade. Sprinkle the roast with pepper.
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.
Preheat oven to 300 degrees F. Arrange carrots, potatoes, and onions around roast in pan; pour hot marinade over the roast and vegetables.
Bake 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.
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.