Coca-Cola pot roast recipe (for a slow cooker)

This Coca-Cola Pot Roast is delicious and tender when pulled apart. Your slow cooker does all the work for you!

There are few dishes quite as comforting as a slow-cooked pot roast. It’s one of those meals that you start enjoying long before you even take a bite, as it fills the house with a delicious aroma as it cooks. My mom used to make Coca-Cola pot roast over the holidays, and I remember the smell wafting into my bedroom. It was a sure sign that a special meal was about to begin.

For my mother, making pot roast was a day-long labor of love reserved only for special occasions. But with this slow cooker recipe, you get the same decomposing meat and tender veggies without spending all day in the kitchen. A slow cooker is perfect for slow cooking as it keeps the temperature even. You don’t need to get excited at all. Just a little work in the morning and by dinner you’ll have a meal to remember!

These are the best slow cooker brands according to our test kitchen.

Why cook with Coca-Cola?

For a large and tough piece of meat, such as a pot roast, it is best to stew the meat. In this recipe, the Coca-Cola helps tenderize the meat and create that incredible falling-apart texture. And while red wine (another popular liquid for braising meat) brings complexity with its tannins, Coca-Cola brings complexity with its sugars. As they cook and break down, they create a caramelized flavor in the meat and jus with a subtle sweetness.

Whenever possible, use Mexican Coca-Cola’s glass bottle, which is made with real sugar.

How to make a cola pot roast

coca cola pot roast ingredients

Jamie Thrower for Taste of Home

This pot roast recipe serves 6-8.


  • 4 pounds feed roast
  • 1 tablespoon vegetable oil
  • 1 medium onion
  • 4 carrots
  • 4 ribs celery
  • 1 garlic bulb, halved crosswise
  • 1-1/2 pounds small potatoes
  • 1 packet of Lipton’s Onion Soup Mix
  • 1 can of mushroom cream soup
  • 2 cups beef broth
  • 1 355ml bottle of Mexican Coca-Cola
  • 1 bay leaf
  • salt and pepper

Editor’s tip: Mexican Coke tastes different from American Coke because it’s made with cane sugar instead of high fructose corn syrup. It’s also packaged in a glass bottle instead of plastic or metal.


Step 1: Prepare feed roast and vegetables

Coca Cola Pot Roast Step 1

Jamie Thrower for Taste of Home

Season your pot roast at least 45 minutes (but up to 24 hours) before you’re ready to cook it. Sprinkle a heavy handful of salt on all sides, as well as some crushed pepper. Let stand at room temperature for 1/2 hour before searing.

Meanwhile, chop all your veggies. The onion is sliced ​​lengthwise and the carrots and celery are cut into long pieces. The potatoes can be quartered and the garlic sliced ​​crosswise.

Combine onion soup mix, cream of mushroom soup, beef broth, and Coca-Cola and set aside.

Pull out your slow cooker and place it on your counter.

Step 2: Brown Chuck and Vegetables

Coca Cola Pot Roast Step 2

Jamie Thrower for Taste of Home

If your slow cooker has a sear setting, you can do this in the pot; Otherwise, use a pan on the stove.

When you are ready to sear the feed, bring the pan to heat and pour in the oil. Sear the meat on all sides until deep brown. Don’t rush this step! This is where the flavor builds.

When the food is completely browned, remove it from the pot and add the veggies in its place, along with a pinch of salt. Stir for a few minutes until the onions start to look translucent. Pour a squirt of the liquid mixture into the vegetables to deglaze the pan and mix well.

Step 3: Cook in the slow cooker

Coca Cola Pot Roast Step 3

Jamie Thrower for Taste of Home

Place the roast, deglazed vegetables, liquid mixture, bay leaf and a pinch of salt in the slow cooker. Turn low, cover and cook for 6-8 hours.

Editor’s tip: You should avoid these common slow cooker mistakes.

Step 4: Separate meat and vegetables

Coca Cola Pot Roast Step 4

Jamie Thrower for Taste of Home

When the pot roast is done, remove the pot roast from the slow cooker. Strain the sauce from the vegetables and keep both separately.

The liquid, also called jus, has a layer of fat on top. If you’re going to eat the roast right away, remove the layer of fat by skimming it off with a spoon. If you’re not eating until the next day, chill the jus (with the meat) in the fridge overnight. The fat will solidify so you can easily separate it from the liquid.

You can reduce the liquid in a saucepan or taste and season to serve as is.

Step 5: Serve and enjoy

Serve the pot roast surrounded by vegetables, drizzled with jus and sprinkled with a good pinch of salt flakes.

Here’s what I thought

coca cola can serve fry

Jamie Thrower for Taste of Home

The great thing is, this dish is really foolproof! The Coca-Cola and onion soup mix provides the flavor bomb, mushroom soup provides thickeners, the slow cooker controls the temperature and the whole point is to cook up a disintegrating meat so you don’t have to worry about a thing!

The things I found most important are:

  • A good sear brings out a lot of flavor. You never want to sear a cold piece of meat, so make sure the feed comes up to temperature.

  • Don’t skimp on liquids. You can even substitute water for the beef broth; it still makes a flavorful pot roast.

  • Don’t rush it! This type of cooking does not require much effort, but it does require time and patience. Let the pot roast do its thing and it will pay off!

  • This dish is delicious when served warm from the slow cooker, but it gets even better the next day. It also freezes wonderfully.

Once you’ve made this Coca-Cola pot roast, you’re sure to want more slow-cooked delights in your life. Luckily, there’s a whole world of slow cooker recipes to explore! Just throw in the ingredients and before you know it, dinner is ready.

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