Nana used to put this on the dinner table all the time. Nobody could guess her ‘secret’ ingredient

Directions

. Preheat your oven to 325°F (165°C).
. Season the beef chuck roast generously with salt and pepper on all sides.
. In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
. Sear the roast until it’s browned on all sides, about 4-5 minutes per side. Remove the roast and set it aside.
. In the same pot, add the sliced onion and cook until translucent, about 5 minutes.
. Add the minced garlic and cook for another 1-2 minutes until fragrant.
. Place the roast back in the pot and add the chopped carrots and celery.
. Pour in the Coca Cola, beef broth, diced tomatoes, Worcestershire sauce, and tomato paste.
. Add the dried thyme, rosemary, and bay leaves. Stir to combine all ingredients.
. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
. Bake for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
. Remove the pot from the oven and discard the bay leaves. Let the roast rest for 10 minutes before slicing or shredding. . Serve with the cooked vegetables and sauce.

Variations & Tips

For a different flavor profile, try using root beer or Dr. Pepper in place of Coca Cola. You can also add baby potatoes to the pot for a complete one-pot meal. If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the pot juices on the stovetop over medium heat until thickened. For a leaner option, use a bottom round roast instead of chuck roast.