Many, many, many years ago this cola pot roast was made in a dutch oven. I like, no, I love that method. Slow roasting just brings out something special in meat. I do still do it that way in the winter.
But what about the summers? Some days I want cola pot roast! So it occurred to me one day to make in my pressure cooker and it turned out brilliant. And it pressures for only 40, 45 minutes! Gotta love that.
As to where in the world I got this recipe from, I can tell you that I have no idea. I must have either gotten it out of a cook book from the library or a magazine. And what in the world would make me try something like pot roast with dry spaghetti sauce mix? Again, I have no idea. But I’m damn glad I did. It makes a badA gravy.
Even though the instructions are almost exactly the same for either pressure cooker, I will also include Instant Pot instructions below. Believe it or not, when I just put “pressure cooker instructions” in general, people ask me about the Instant Pot buttons. “Which button? Which button?” So I got you.
Pressure Cooker Cola Pot Roast
1 14.5 ounce can stewed tomatoes
1 cup cola
1 cup beef broth
1 packet dry spaghetti sauce mix
1 chopped onion
2 stalks of celery, chopped
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
3 pounds chuck roast
2 tablespoons vegetable oil
Carrots and potatoes, or parsnips, turnips, whatever floats your boat, cut up
Season the outside of the roast on both sides with salt, pepper and garlic powder. Set your pressure cooker to brown and add oil. When hot, brown your chuck roast on both sides. Remove the roast and add onions and celery to the pot. Saute, veg, but you don’t have to. Add the tomatoes with their juice, cola, broth, and spaghetti sauce mix. Stir well until mix is dissolved.
Add the roast to the pressure cooker. Set the pressure cooker to high for 30 minutes. RELEASE PRESSURE MANUALLY. Add the carrots and potatoes, set the pressure cooker to high for 10-15 more minutes, depending on your chunk size. RELEASE THE PRESSURE MANUALLY.
INSTANT POT INSTRUCTIONS
Season the roast liberally with garlic powder, salt, and pepper. Add the oil and set the Instant Pot to sauté. When the oil is hot, brown your roast on both sides. You’ll know when each side is browned when it pulls easily from the stainless-steel pot. Remove the roast and set aside.
Add the onion and celery and sauté until softened, about 4 minutes, stirring often. Again, you don’t have to do this step, it’s personal preference. Add the tomatoes with their juice, cola, broth, and spaghetti sauce mix. Stir well until mix is dissolved.
Add roast back to the pot, put the lid on, and set it to “Meat/Stew”, on high pressure for 30 minutes. Once finished, use the quick-release valve on the lid to force-depressurize the rest. Add the carrots and potatoes and using the same “Meat/Stew” setting, set it for 10-15 minutes. Use the quick-release valve to release pressure.
Serve with rice or mashed potatoes or grits and enjoy!Pressure cooker cola pot roast in under an hour! Dooo it!Click To Tweet