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Cola Barbecue Pot Roast
Andre Lewis

Cola Barbecue Pot Roast

Cola tenderizes nothing by magic, but its sweetness and caramel notes make a convincing barbecue braise when balanced with vinegar, mustard and tomato. This is a shredding roast for buns, baked potatoes or a pan of macaroni. The sauce reduces separately so the beef does not overcook while it thickens.
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Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large onion sliced
  • 1 cup cola
  • 1 cup tomato sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Method
 

  1. Season the roast with salt and pepper. Brown it in the oil for 4 minutes per side and transfer it to a 6-quart slow cooker over the sliced onion.
  2. Whisk the cola, tomato sauce, vinegar, tomato paste, Worcestershire, mustard, paprika, garlic powder and cayenne.
  3. Pour the sauce over the beef, cover, and cook on low for 8 hours until the meat shreds easily.
  4. Transfer the roast to a rimmed pan and shred it, discarding large pockets of fat. Pour the cooking liquid into a saucepan and skim it.
  5. Boil the sauce for 8 to 12 minutes until it coats a spoon. Toss about 1 1/2 cups with the shredded beef and serve the remaining sauce at the table.