Many, many, many years ago this cola pot roast was made in a dutch oven. I like…No, I love that method. Slow roasting just brings out something special in meat. I do still do it that way in the winter. Sometimes I do it outside over a fire.
But what about the summers? Some days I want cola pot roast! So it occurred to me one day to make my favorite roast in my pressure cooker and it turned out brilliant. And it pressures for a fraction of the time of oven cooking. Gotta love that.
I think I ran across this recipe from a book at the library when they still had the card catalogue. And what in the world would make me try something like pot roast with dry spaghetti sauce mix? I have no frickin’ idea. But I’m damn glad I did. It makes a badA gravy.
Cola Pot Roast – Instant Pot
- 3 pounds chuck roast, cut into 3 equal chunks
- oil for browning
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1 14.5 ounce can stewed tomatoes
- Black pepper
- 2 packets dry spaghetti sauce mix
- salt and pepper to taste
- 1 cup cola
- 1 cup beef broth
- 1 onion, chopped
- 2 stalks of celery, chopped
- carrots and potatoes or parsnips, turnips, whatever floats your boat, cut up
Season the outside of the roast on both sides with salt, pepper and garlic powder.
Set your pressure cooker to saute. When hot, add oil. When the oil begins to shimmer, brown your chuck roast on both sides.
Add the tomatoes with their juice, cola, broth, onions, celery and spaghetti sauce mix. Stir well until mix is dissolved.
Add the roast to the pressure cooker. Nestle the roast in a little bit. Set the pressure cooker to high for 55 minutes. Let the pressure come down naturally for AT LEAST 10.
Add the carrots and potatoes, set the pressure cooker to pressure for 5 minutes. Quick release the pressure when done.
If you want to make a 'gravy' out of the liquid, remove the roast and veggies to a serving platter. Add 2 tablespoons of the liquid in the pot with 1 tablespoon cold water. Mix. Add 2 tablespoons cornstarch to the cooled mixture and stir. Turn the pot to to saute. Add to the cornstarch mixture to the pot of liquid and stir until thickened.
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14 thoughts on “Cola Pot Roast – Instant Pot”
Thanks so much for sharing with us at Full Plate Thursday and congratulations on the awesome feature! Hope you are having a great day and come back to see us soon!
This sounds just amazing Jaxx. I’m always looking for new pot meals and my crew can be a fussy bunch, but I reckon I’d win them over with this one … especially if I mention the cola!!!
I have never tried this but it looks and sounds so good! Must give it a try 😀
I am sure I also came across this recipe when I was in college and made it for various boy friends (the timing is about right as card catalogs were still a thing). It made me smile and in remembrance of how well it was received.
Anyway, it’s worth remembering again and I will definitely try it in the electric pressure cooker.
Thank you, and thank you for bringing it to FF.
I assume that this recipe is for ±8 servings of 170 g (6 oz) of meat.
Depends on how hungry your clan is I suppose!
Never tells how much liquid to use. I am a beginner and need all information. Not stupid ‘ but have never used one and am very ready to learn nut nervous. Have no experience. The
Bonnie questions are never stupid! As stated in the recipes, 1 cup beef broth, 1 cup cola – enjoy!
Thank you. Need all the help I can get. Just got my first one at age 72. so nervous about it. Bethany u again. I will stay in touch
You will be a pro!!
I am eager to try your recipe, but there’s one thing I won’t do. It’s OK to use quick release before adding vegetables to a meat dish, but at the end of that cooking time you should always use a natural release for at least 10-15 minutes. A quick release can toughen your meat, and no one wants to eat tough roast.
Daphne, I’ve been using an electric pressure cooker for probably 10 years now and have never had this or any meat come out tough. If it’s tender when the pressure cycle ends, it will make no difference what method the pressure comes down. I will tell you what can and probably will happen if you just let it hang out in there without a quick release is that your veggies, depending on the size and which ones you choose, will turn to mush.
Feel free to use your own method, I’m sure you know what works for you and your machine, but if you intend on natural release after the veggies, I would lessen the cook time on the veggies.
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