One-pot cooking – pot roast with wine and coke

Name: One-pot cooking – pot roast with wine and coke
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: A 3 to 4 pound Chuck Roast - if there's a ton of fat on the outside, trim some of it, but leave a bit for flavor; 1 Large Onion - cut into 1/4 inch half-moon slices (about 2 cups of onions total); 3 Medium/Large Carrots - cut into 1 inch pieces; 2 Celery Stalks - cut into 2 inch pieces; 5 or 6 Garlic Cloves - roughly chopped; 2 Tablespoons of a Mixture of Smoked Paprika, Cumin, Oregano, Freshly Ground Black Pepper and Thyme (or use Penzeys Spice Mix called Barbecue 3000); 2 Tablespoons Worcestershire Sauce - dont' skimp and use the cheap stuff, buy some Lea & Perrins, it's the BEST!; 2 Bay Leaves; 1-12 ounce can of Coke; 2 Cups Red Wine

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Main Dish

Very Easy

1 hour

Preparation

Preparation15 min

Cook time45 min

Prep the vegetables - clean, peel and chop. Put half of them into the bottom of the Dutch Oven. Trim any excess fat from the Chuck Roast.
Pat the roast dry with a paper towel. Place the rest of the vegetables around and on top of the roast.
Sprinkle the seasoning over the roast, tuck in the 2 bay leaves and pour in the Coke and Wine and Worcestershire Sauce.
Put the lid on the pot, set the pot into the center of the pre-heated 425 degree oven, and go do something else for 3 hours.
Check the roast after 2 & 1/2 hours. If the meat is falling apart easily, remove the lid to reduce the liquid in the pot.
If the roast is not falling apart yet, cook for another 1/2 hour to 45 minutes. The liquid in the pot should reduce down and turn syrupy.
Roast is done when it's falling apart and the wine and coke have been absorbed into the meat and vegetables.
Allow meat to sit and cool slightly before serving. Season to taste with salt and freshly ground black pepper.
Serve over mashed or smashed potatoes, creamy polenta or egg noodles.