Cola Roast

April 13, 2009  •  Meat & Poultry, Technique

So sorry I’ve been away from the blog – I’ve just spent 4 days sequestered in the mountains packing my parents to move. No cell phone service, no laptop, just lots of paper cuts, chapped hands, bruises and aches! Fortunately I made this roast before I went so I can share the photos and technique with you. Something about packing up my mom’s cookbooks has made me think about retro dishes, so I went in search of a Cola Roast – sounds bizarre, but it was good, trust me! I started with a nice grass-fed rump roast of beef which I butterflied open to get a thick cut like this, then seasoned it well with salt and pepper.

Next I sliced up about a pound of crimini mushrooms – sometimes called Baby Bellas. I like them better than white button mushrooms, but you could use them as well.I set the mushrooms aside while I seared the roast – you’ll want to use a Dutch oven or a heavy bottom skillet with a tight fitting lid. Don’t mess with it or turn it until you get this nicely browned look on the meat.Next I tossed in all of those halve crimini mushrooms…
…along with the magic ingredients: 1 cup Coca Cola, 1 can chicken broth, and 2 cans condensed mushroom soup (I know, I rarely cook this way, but hey, this is how they rolled circa 1965 when I got my start in the kitchen!).

And then my mom’s magic ingredient: Kitchen Bouquet. I think it’s like a gravy flavor enhancer, a little like demi glace only a heck of a lot cheaper.

Let it all braise in a 300 degree oven for about 3 hours and then dig in!
I promise to move on to some more spring like recipes as soon as I get my parents moved in and I get my grill rebuilt from the fire! M.


2 Comments  •  Comments Feed

  1. Jarvis Colestock says:

    Have you ever thought of adding more videos to your page to keep the visitors more hooked? I just read through the whole page and it was very nice but since I am more of a visual learner, I find videos to be more helpful. I like what you guys are always up too. Keep up the excellent work. I will check out your page regularly for some new post.

    • Michele says:

      Thanks for the feedback Jarvis – yes, videos are definitely on my “TO DO” list for the site. Since you brought it up, can you help me out with what would be most helpful? Single step technique videos (like how to properly dice an onion) or longer full recipe videos?

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