When we are privileged to have a majority of our large boys home there are a few things that they all agree are a must have at the Shabbos table…one of them is beef. When I asked one of my sons last week what I should blog about this week, I got a one word answer – beef! Keeping with the fast to make but looks and tastes good theme, I’m making one of my all time favorite and interesting recipes – Coca Cola Roast. Yes, it’s really make with Coke. Truly. What’s cool about the cola is that the carbonation actually tenderizes the meat while it’s cooking, and the sugar caramelizes which is particularly excellent. It’s super fast to make with only a few ingredients that are easily accessible, it’s made with vegetables (healthy!), and you can have a cold drink of cola while preparing this yummy roast! You can even have one of your kids film you while you’re putting it together and pretend that you are on your own version of a Food Network hit show! So fun!
- 4-4.5 lb. beef roast
- 3 cups Coca Cola
- 1 cup orange juice
- 1 pound baby carrots
- 5 stalks celery, sliced lengthwise and cut into 3" pieces (or more if you like)
- 1 cup ketchup
- 1/4 cup onion soup mix
- Non-stick vegetable spray
- 1 roasting pan slightly larger and taller than the roast
- Measuring cups
- Preheat oven to 375° F (see ROASTING NOTES).
- Spray the roasting pan with non-stick vegetable spray, then place roast in pan.
- Pour cola over the roast.
- It should reach about a third of the way up the roast.
- Pour orange juice over the roast. Arrange vegetables in the pan around the roast.
- Spread ketchup evenly over the roast and then sprinkle the onion soup mix over the roast.
- Bake uncovered for 30 minutes at 375° F.
- Then reduce the temperature of the oven to 350° F and bake for approximately 1 hour and 30 minutes longer until the internal temperature of the roast is 170° F (see NON CONVECTION OVEN ROASTING NOTES).
- Remove from oven and cool for an hour.
- Refrigerate roast for 3 hours or more.
- Remove from refrigerator and slice into thin slices using a long, sharp knife.
- Return sliced roast back to roasting pan.
- Spoon pan gravy over the slices and cover tightly.
- Warm in oven.
- Serve garnished with the roasted carrots and celery.
Set the oven to the “convection roast” setting. Convection roast (for most ovens) will have 60% of the heat coming from the bottom of the oven and 40% of the heat coming from the top, with the convection feature circulating air throughout. The air seals the outside of the roast early on in the roasting process, keeping moisture in the roast and helps to cook the roast evenly and keep it from shrinking. The roast feature also helps to uniformly cook the roast because the heat is coming from the top and the bottom of the oven. When using the “convection roast” setting reduce the oven temperature 25° F from the temperatures in the recipe above.
|All the ingredients ready to go!|
ADD THE SAUCES:
|Pour over the cola.|
|All juiced up!|