We have so. many. cookbooks. We figured it was about time we busted one open to get some recipe inspiration. Low and behold, we found a pretty comforting dish that puts a spin on a typical pot roast. Kevin Gillespie, of former Top Chef famedom and writer of Fire in my Belly. This marvelous cookbook features over 100 seasonal recipes created for today’s home cook. Obviously, we are on board with these types of meals.
I think my favorite part of this recipe is that we use just a few dishes to prepare it. Anytime I can finish up dinner and not be immediately horrified by the mess in my kitchen, I’m pretty thrilled. Growing up, my family always just used a crock pot to make pot roast but we all know how I feel about crock pots. My main issue with crock pots is that you can’t ever get a sear or a boil, which is where all the super yummy flavor comes from! Don’t get me wrong, I’ll always toss some warm dip in a crock pot for a party but never a home cooked meal.
Like I just mentioned, the sear is one of the things that really brings out the flavor in this pot roast. Don’t be scared that you’re going to burn it, you won’t, I promise. Plus, you are searing the meat in the pot that you’re cooking everything in which means all the yummy juices and oils are going to stay in the dish the whole time. If you think those flavors are the best, wait until you see our next addition.
Coca cola? In pot roast? Are you crazy? Nope! It’s delicious. BUT. Make sure you get Mexican Coke, you know the one in the glass bottle. It is made with real sugar, not high fructose corn syrup. The sugar in the Coke helps to caramelize the veggies and the meat, giving you a strong “sweet” flavor that will make you never want to go back. Also, I love these bottles and like to toss a single flower in them in the springtime.
Hiii, look at that caramelization. I wasn’t lying. Kevin’s recipe doesn’t call for potatoes but we love some extra starches in our family. Growing up, I always loved the carrots from pot roast. I’m not really sure why because they tend to end up mushy and soft and I think they are usually everyone’s least favorite item. Not this weirdo, I can’t get enough of ’em. If you have a little extra sauce from your dutch oven, dip the veggies in it. You won’t be disappointed.
Another little tip I like to share with people about pot roast, especially when you have leftover sauce, is to pair it with some crusty bread. Don’t judge us, but we actually love the frozen Kroger Private Selection breads. Weirdly enough, they bake up super well and are deliciously tasty. When you have a seven month old, you don’t always have the time to make homemade bread so you gotta cut some corners. There you have it, a hearty pot roast perfect for the whole family!
- 1.5 lb Chuck Roast
- 1/4 cup canola oil
- 2 bottles Mexican Coke
- 6 cups Chicken Stock
- 1 Tablespoon Ground Aleppo Pepper, Optional
- 3 large carrots, cut 1 inch thick
- 3 celery stalks, cut 1 inch thick
- 1 whole sweet onion, cut into 1 inch cubes
- 4 large russet potatoes, cut into 1 inch cubes
- 2 Tablespoons butter
- freshly ground black pepper
- loaf of crusty bread, if desired
- Chop carrots, celery, onions and potatoes into 1 inch cubes and set aside.
- Pat the chuck roast dry then season with salt and pepper and set aside.
- Heat a dutch oven over medium high heat. Add enough canola oil to cover the bottom of the dutch oven. When oil is hot, add the roast and sear on one side for 4 minutes.
- Remove roast for about 30 seconds to let pot get heated back up. Sear other side of roast for another 4 minutes, adding a bit more oil, if needed. As the second side is searing, tilt the dutch oven a bit and spoon the juices and oil all over the searing roast. Continue to remove meat, add back to pan and then baste with juices and oils until all sides of roast are fully browned and caramelized. Transfer the roast to a plate, tent with foil and set aside.
- Pour Mexican Coke into dutch oven and up the heat to high then bring to a rapid boil. Add the chicken stock, 1 Tablespoon salt, 2 teaspoons black pepper and Aleppo pepper and bring to a boil. Lower the heat and continue to simmer until liquid reduces to half, about 30 minutes.
- Preheat oven to 350 degrees F, ensuring that your oven racks have plenty of room to move in and out of the oven.
- Pull roast out of foil and add to dutch oven with Coke mixture. Add chopped veggies on top of roast. Stir to completely coat roast and veggies. Put dutch oven into oven and cook, uncovered for 2 hours. Be sure to check every 30 minutes to make sure veggies and roast are covered in Coke mixture. Add lid to dutch oven and cook for another one hour.
- Remove dutch oven then pull out veggies and roast and place on serving platter, covering with foil. Bring Coke mixture back to a boil over medium-high heat. Boil until mixture reduces by half, about 5 minutes. Remove from heat and whisk in butter until fully combined.
- Remove foil from roast and veggies and drizzle sauce over top. Serve with favorite crusty bread, if desired.