Archive for September, 2012

Adventures in cooking: Coca-Cola pot roast

Today I went out on a limb and tried a new recipe to make a sweet and savory pot roast. It turned out extremely well, so I felt like I would share it here:

Coca-Cola Slow Cooker Pot Roast

Ingredients:

  •  1 3-4 lb beef roast
  • 1 can cola (350 ml if pouring into measuring cup)
  • 1 can cream of mushroom soup
  • 1 packet of dry onion soup mix
  • (Optional) 4-6 red potatoes
  • 2 large carrots, chopped
  • 1 package either white button or baby portabello mushrooms, sliced
  • 2 stalks celery, chopped
  • 1 packet brown gravy mix
  • 2 tbsp corn starch

Steps:

  1. Trim roast of all excess fat
  2. Place roast in slow cooker
  3. If desired, quarter potatoes and place around roast
  4. Place carrots and celery around roast
  5. Place mushrooms around and on top of roast
  6. In a large bowl, mix cola, mushroom soup, and onion soup mix until homogeneous
  7. Pour liquid mixture on veggies
  8. Cook on low setting for 8-9 hours
  9. When cooking is complete, place a colander in large sauté pan and pour contents of slow cooker into it
  10. Strain all drippings into sauté pan
  11. In small bowl or coffee cup, mix cornstarch with 3 tbsp water
  12. Heat juices to boiling, add brown gravy mix and cornstarch slurry
  13. Wisk continually until gravy thickens

Serve beef with veggies and gravy. I added homemade mashed potatoes along with it, recipe for those follows.

Serves 5-6

Charlie’s/Emily’s Party Potatoes

Ingredients:

  • 3-5 large russet potatoes, usually about 1 potato per serving
  • Kosher salt to taste
  • Black pepper to taste
  • Cayenne pepper to taste
  • 1 small container low fat/fat free cream cheese
  • 1 small container light sour cream
  • 1/2 stick margarine/butter (Optional) (i used orville reddenbocker fat free butter flavored popcorn topping seasoning instead)
  • 1 packet ranch dressing mix
  • (Optional) Paprika

Steps:

  1. (Optional) Peel skins from potatoes
  2. Cut potatoes into approximately 1 inch cubes and place into large stock pot
  3. Cover potatoes with cold water
  4. Salt water until the salt is noticeable when tasting
  5. Heat pot to boiling
  6. Reduce heat and boil until potatoes are fork tender, roughly 45 minutes depending on potato size
  7. Drain water and return potatoes to pot
  8. Add cream cheese, sour cream, margarine, salt, pepper, cayenne pepper, and ranch dressing packet
  9. Beat with hand mixer until smooth and creamy
  10. (Optional) Put mashed potatoes in baking dish, top with pads of butter/margarine, sprinkle with paprika or cayenne, and bake for 20-30 minutes

This was an amazing dinner(s) for me, so maybe someone else will find it worthwhile too!

-cem