Cola Pot Roast

Ingredients

• 1.5 lb carrots diagonally sliced
• 3 lb chuck roast boneless trimmed
• 12 oz cola drink soft canned
• 2 tablespoons cornstarch 
• 8  garlic cloves minced
• 1 teaspoon coarsely ground pepper fresh
• 1  optional: lemon thinly sliced
• 1 medium onion chopped
• 2 large onions cut into eighths
• 1 cup soya sauce 
• 3 tablespoons vegetable oil divided
• 3 lb yukon gold potatoes peeled cut into eighths

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• aluminum foil

Directions

1. Combine cola, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag.
2. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours.
3. Remove roast from marinade, reserving marinade.
4. Sprinkle roast evenly with pepper.
5. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat.
6. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil.
7. Remove from heat, and cover with heavy-duty aluminum foil.
8. Bake at 300 for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions.
9. Bake 2 more hours or until roast and vegetables are tender.
10. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.
11. Whisk together cornstarch and 1/2 cup water in a small bowl until smooth.
12. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.
13. Drizzle 1/2 cup gravy over roast.
14. Serve remaining gravy with meat and vegetables.