Ingredients:

  • 3–4 lbs Beef Chuck Roast or Rump Roast, trimmed of excess fat
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Coarsely Ground Black Pepper
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Thyme
  • 1 large Yellow Onion, roughly sliced
  • 1 (12 fl oz) can Coca-Cola Classic (full sugar)
  • 1 cup Beef Broth (low sodium preferred)
  • 1/4 cup Ketchup
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Worcestershire Sauce
  • 2 cloves Garlic, minced

Instructions:

  1. Pat the roast thoroughly dry with paper towels. Combine salt, pepper, paprika, garlic powder, and thyme; generously rub this seasoning mix all over the beef on all sides.
  2. Heat olive oil in a Dutch oven or large skillet over medium-high heat until shimmering. Sear the roast on all sides (about 2–3 minutes per side) until a deep, dark crust forms. Remove beef and set aside.
  3. Add the sliced onion to the same pot and cook briefly until softened (about 3 minutes), scraping up any browned bits from the bottom of the pan.
  4. In a bowl, whisk together the Coca-Cola, beef broth, ketchup, cider vinegar, Worcestershire sauce, and minced garlic.
  5. Place the seared roast on top of the onions in the slow cooker insert or roasting pan. Pour the liquid mixture over and around the roast.
  6. Cook on LOW for 7–8 hours (slow cooker method) or cover tightly and bake in a 300°F (150°C) oven for 3–4 hours, until the meat is fork-tender.
  7. Carefully remove the roast from the cooking vessel and set it aside, covered loosely with foil to rest.
  8. Strain the cooking liquid into a saucepan, discarding the onions. Bring the liquid to a rolling boil over medium-high heat and simmer until reduced by about half and thick enough to coat the back of a spoon (15–25 minutes).
  9. Shred or slice the roast against the grain. Drizzle generously with the thickened Coca-Cola glaze before serving.