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.
…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!).