Crock Pot Pot Roast

1 (3 lb.) boneless beef chuck roast
Kosher salt and ground black pepper, to taste
2 tablespoons vegetable oil
1 (12 ounce) can Coca Cola
1 tablespoon Worcestershire sauce
1 (1 ounce) envelope dry onion soup seasoning mix
24 ounces baby gold potatoes
4 large carrots, peeled and cut into 2-inch pieces
2 small onions, thinly sliced
4 garlic cloves, minced or pressed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Optional garnish: chopped fresh parsley

8 hrs & 55 mins

6 servings

Chuck Roast

Pat beef dry and season with a little bit of kosher salt and black pepper on all sides.

Heat oil in a large pot or Dutch oven over medium-high heat. Place beef in the pot and sear for about 5-7 minutes on each side, or until browned all over. Transfer beef to the slow cooker.

Pour the Coke into the Dutch oven; turn the heat down to medium. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. These bits add a lot of flavor to the pot roast!

Pour Coke over the roast. Add Worcestershire sauce and sprinkle with dry onion soup mix. Arrange the potatoes, carrots, onions, garlic, rosemary, and thyme on top of and around the roast.

Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

Discard the herb stems. Shred the beef with two forks (it should practically fall apart when it’s done). Discard any big fatty pieces. Stir the shredded beef into the juices in the pot with the vegetables.

Serve, and garnish with chopped fresh parsley.