Walk-Away Pot Roast With Mashed Sweet Potatoes

Let's Cook

1. Step 1.

   In a slow cooker, whisk together 2 cups beef bone broth, 1 (15-ounce) can tomato sauce, 1 (12-ounce) can regular cola, 1 (2-inch) piece ginger (peeled and cut into ¼-inch-thick coins), 2 teaspoons kosher salt, 1½ teaspoons onion powder, 1 teaspoon dried thyme, ½ teaspoon freshly ground black pepper, ½ teaspoon garlic powder, and 1 dried bay leaf until combined.

2. Step 2.

   Season the 4-pound boneless beef cross rib roast or chuck roast all over with salt and pepper, then place it in the slow cooker liquid. Nestle 3 large sweet potatoes (about 2½ pounds, cut into 2-inch chunks) around the roast; it's okay if they are not fully submerged.

3. Step 3.

   Cook on low heat for 10 hours. (If making ahead, let cool to room temperature, refrigerate up to 3 days, then remove fat layer, return to slow cooker on high for 1 hour before proceeding.)

4. Step 4.

   Transfer the roast to a cutting board and remove any strings. Transfer the sweet potatoes to a serving bowl, mash with a fork, season to taste with salt and pepper, and cover with a plate to keep warm.

5. Step 5.

   Use a large shallow spoon or turkey baster to skim as much fat as desired off the top of the liquid in the slow cooker.

6. Step 6.

   Slice the meat into 1-inch-thick slabs or cut into 6 large hunks, transfer to a large shallow serving bowl, and drizzle with about 1 cup of the cooking juices. Serve immediately.