Walk-Away POT Roast WITH Mashed Sweet Potatoes
- 15m Prep Time
- 10h Cook Time
- 10h Ready In
A slow-cooker pot roast with mashed sweet potatoes, made with cola for tenderness. The roast becomes meltingly tender, and the sweet potatoes are perfectly mashable.
Ingredients
- 473 ml beef bone broth
- 1 can tomato sauce
- 1 can regular cola
- 1 ginger peeled and cut into ¼-inch-thick coins
- 9.86 ml kosher salt
- 7.39 ml onion powder
- 4.93 ml dried thyme
- 2.46 ml freshly ground black pepper
- 2.46 ml garlic powder
- 1 dried bay leaf
- 1 boneless beef cross rib roast or chuck roast
- 3 large sweet potatoes cut into 2-inch chunks
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 49 mg
- Iron: 1.97 mg
- Magnesium: 27.2 mg
- Phosphorus: 50.5 mg
- Potassium: 395 mg
- Zinc: 0.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml beef bone broth
- 1 can tomato sauce
- 1 can regular cola
- 9.86 ml kosher salt
- 7.39 ml onion powder
- 4.93 ml dried thyme
- 2.46 ml freshly ground black pepper
- 2.46 ml garlic powder
- 1 dried bay leaf
- 1 boneless beef cross rib roast or chuck roast
Prepare
- 1 ginger, peeled and cut into ¼-inch-thick coins
- 3 large sweet potatoes, cut into 2-inch chunks
Let's Cook
-
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.
-
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.
-
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.)
-
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.
-
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.
-
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.