Slow-cooked pot roast in a sweet and tangy sauce made with Cola. Don’t knock it ’til you’ve tried it!
3/4 cup of cola
1/3 cup barbeque sauce
2 tbsp chili sauce
1 tbsp lemon juice
1 tbsp grated ginger
2 tsp worcestershire sauce
1 clove garlic, crushed
1/2 tsp cumin
1/2 tsp chili powder
1 sirloin top roast (3lb)
seasoning salt and pepper
2 tsp olive oil
1 medium onion, cut into wedges
2 tbsp cornstarch
Combine the first 9 ingredients in a saucepan on medium-high heat and bring to boil. Reduce and simmer for 2 minutes. Remove from heat.
Pat roast with paper towels, then sprinkle with salt and pepper. Heat oil in a large skilled over medium-high heat. Brown roast on all sides.
Place roast in the slow cooker. Arrange onions around roast, then pour the sauce over it. Cook on low for 8 hours.
Remove roast and onions from crockpot. Pour sauce into a medium saucepan. Skim off any fat from the top. In a small bowl, mix cornstarch with 2 tbsp of water. Add it to the sauce and bring to a boil on high heat, whisking constantly, until sauce has thickened. Slice roast and pour sauce over top.
Well this was certainly different, but delicious! The sauce had so much flavour and the meat was incredibly tender. The sauce was also quite nice when poured on top of mashed potatoes. Tony mentioned several times how much he liked this meal. The boys enjoyed it too, I think because the meat was easy to chew and the sauce was sweet. This made a great Sunday meal for us, because it’s a little bit fancy and it’s easy to throw together earlier in the day. I can see us having this again on many Sundays to come.
Recipe adapted from ‘Ponderoasta’ in Eat, Shrink and Be Merry