Description

This Slow Cooker Coca-Cola Pot Roast is a savory, tender beef dish cooked low and slow with a sweet and tangy Coca-Cola inspired sauce. Perfect for a comforting family meal, the chuck roast is seared to develop deep flavors, then slow cooked in a mixture of cola, chili sauce, dried onions, and Worcestershire sauce for hours until it becomes melt-in-your-mouth tender. Ideal for serving on slider buns, this recipe combines ease and deliciousness with minimal prep effort.

Ingredients

Scale

Beef and Seasoning

1 (4-lb) beef chuck roast
Salt and pepper, to taste

Sauce Ingredients

2 Tbsp oil
1 (12-oz) jar chili sauce
1 (12-oz) can cola (Coca-Cola preferred)
3 Tbsp dried minced onion
1 Tbsp Worcestershire sauce

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Instructions

Season and Sear the Roast: Season the beef chuck roast generously with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, sear the roast on all sides until it is nicely browned, about 3-4 minutes per side. This step locks in flavor and adds depth to the dish.
Transfer to Slow Cooker and Add Sauce: Place the seared roast into a 6-quart slow cooker. Pour in the chili sauce, cola, dried minced onion, and Worcestershire sauce evenly over the top of the roast.
Slow Cook the Roast: Cover the slow cooker with its lid and cook the roast on the LOW setting for 8 to 10 hours. The long, slow cooking process will tenderize the meat until it shred easily.
Shred the Beef: Once cooked thoroughly and tender, use two forks to shred the beef directly in the slow cooker, mixing it with the juices to keep it moist and flavorful.
Serve: Serve the shredded pot roast on slider buns or your preferred bread for delicious sandwiches. Optionally, spoon some of the sauce over the sandwiches for extra flavor and moisture.

Notes

Searing the roast before slow cooking is crucial for flavor development.
If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce the liquid.
The chili sauce and cola create a unique sweet and tangy flavor; adjust the quantity to your taste preference.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Use sturdy slider buns or rolls that can hold the moist, shredded meat well without becoming soggy.