Mississippi-Style Cola Pot Roast with Roasted Garlic Brown Butter Gravy
Mississippi-Style Cola Pot Roast with Roasted Garlic Brown Butter Gravy
Ingredients
- 3 lbs chuck roast
- 1 salt, to taste, generously
- 1 black pepper, to taste, generously
- 1 garlic powder, to taste, generously
- 1 onion powder, to taste, generously
- 1 smoked paprika, to taste, generously
- 2 tablespoons neutral oil
- 1 large onion, sliced
- 1 whole head garlic
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 8 pepperoncini peppers
- 1/2 cup cola
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 4 tablespoons butter, browned
- 1 fresh thyme, sprigs
- 1 fresh rosemary, sprigs
- 1 lb baby potatoes
- 4 carrots, cut into chunks
Instructions
- 1
Preheat your oven to 300°F (150°C).
⏱️ 10 min•🌡️ 300
- 2
Generously season the chuck roast on all sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
⏱️ 5 min
- 3
Heat the neutral oil in a large Dutch oven over high heat. Once hot, carefully place the seasoned roast in the Dutch oven and sear on all sides until deeply browned, about 3-4 minutes per side.
⏱️ 15 min
- 4
Remove the seared roast temporarily from the Dutch oven. Add the sliced onion, whole head of garlic, baby potatoes, and carrots to the bottom of the Dutch oven.
⏱️ 5 min
- 5
Place the seared chuck roast on top of the vegetables in the Dutch oven.
⏱️ 1 min
- 6
Sprinkle the ranch seasoning and au jus gravy mix over the roast and vegetables.
⏱️ 1 min
- 7
Add the pepperoncini peppers, cola, beef broth, Worcestershire sauce, browned butter, and fresh sprigs of thyme and rosemary to the Dutch oven.
⏱️ 2 min
- 8
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the roast is fall-apart tender.
⏱️ 210 min•🌡️ 300
- 9
Once cooked, carefully remove the Dutch oven from the oven. Remove the whole roasted garlic head and squeeze the soft, roasted garlic cloves directly into the cooking liquid.
⏱️ 5 min
- 10
Whisk the cooking liquid vigorously to incorporate the garlic and create a rich, silky brown butter gravy.
⏱️ 2 min
- 11
Using two forks, shred the tender pot roast directly in the Dutch oven.
⏱️ 3 min
- 12
Serve the shredded roast with the cooked potatoes, carrots, and plenty of the delicious gravy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mississippi-Style Cola Pot Roast with Roasted Garlic Brown Butter Gravy
- 3 lbs chuck roast
- 1 salt, to taste, generously
- 1 black pepper, to taste, generously
- 1 garlic powder, to taste, generously
- 1 onion powder, to taste, generously
- 1 smoked paprika, to taste, generously
- 2 tablespoons neutral oil
- 1 large onion, sliced
- 1 whole head garlic
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 8 pepperoncini peppers
- 1/2 cup cola
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 4 tablespoons butter, browned
- 1 fresh thyme, sprigs
- 1 fresh rosemary, sprigs
- 1 lb baby potatoes
- 4 carrots, cut into chunks
Instructions
- 1
Preheat your oven to 300°F (150°C).
⏱️ 10 min•🌡️ 300 - 2
Generously season the chuck roast on all sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
⏱️ 5 min - 3
Heat the neutral oil in a large Dutch oven over high heat. Once hot, carefully place the seasoned roast in the Dutch oven and sear on all sides until deeply browned, about 3-4 minutes per side.
⏱️ 15 min - 4
Remove the seared roast temporarily from the Dutch oven. Add the sliced onion, whole head of garlic, baby potatoes, and carrots to the bottom of the Dutch oven.
⏱️ 5 min - 5
Place the seared chuck roast on top of the vegetables in the Dutch oven.
⏱️ 1 min - 6
Sprinkle the ranch seasoning and au jus gravy mix over the roast and vegetables.
⏱️ 1 min - 7
Add the pepperoncini peppers, cola, beef broth, Worcestershire sauce, browned butter, and fresh sprigs of thyme and rosemary to the Dutch oven.
⏱️ 2 min - 8
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the roast is fall-apart tender.
⏱️ 210 min•🌡️ 300 - 9
Once cooked, carefully remove the Dutch oven from the oven. Remove the whole roasted garlic head and squeeze the soft, roasted garlic cloves directly into the cooking liquid.
⏱️ 5 min - 10
Whisk the cooking liquid vigorously to incorporate the garlic and create a rich, silky brown butter gravy.
⏱️ 2 min - 11
Using two forks, shred the tender pot roast directly in the Dutch oven.
⏱️ 3 min - 12
Serve the shredded roast with the cooked potatoes, carrots, and plenty of the delicious gravy.
⏱️ 1 min