This recipe for oven-baked 7-bone pot roast and vegetables gets a boost from cola which creates an incredibly rich gravy.
This recipe also will work well with other chuck roasts if you are unable to find a 7-bone roast. Directions also are given to prepare the roast in a slow cooker.
- 1 3 to 4 pound beef 7-bone roast (or another chuck roast)
- Kosher salt and pepper
- 1 tablespoon olive oil
- 1 pound baby red (creamer) potatoes (scrubbed with skins on)
- 8 ounces button mushrooms (cleaned)
- 1/2 pound baby carrots (peeled)
- 1 pound sweet onions (very thinly sliced)
- 1 cup full-calorie cola (room temperature)
- 1 cup beef broth (canned or homemade)
- 1 packet dry onion soup mix
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried oregano (crushed)
- 1 teaspoon garlic powder
Prepare a 13 x 9-inch baking pan by lining it with foil. Heat oven to 350 F.
Sprinkle 7-bone roast liberally with salt and pepper. Heat a large, heavy-duty skillet until very hot, add the olive oil, and quickly sear the 7-bone roast on both sides.
Place seared roast in foil-lined baking pan. Surround with potatoes, mushrooms and carrots in an even layer. Spread sliced onions evenly over the top of the meat and vegetables.
In a bowl, mix together cola, beef broth, onion soup mix, paprika, oregano, and garlic powder until well combined. Pour evenly over meat and vegetables. Cover tightly with foil.
Roast for 2 hours. Remove from oven and let rest at least 15 minutes. Carve meat. Serve with vegetables and pan gravy.
Note: Use the same method in a large oval slow cooker, cooking on low setting for 6 to 8 hours. Or, omit the vegetables (except the sliced onions), and cook the 7-bone roast alone as a main dish.