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1.5 - 2 lbs. boneless beef chuck roast
Salt and pepper, to taste
4 tablespoons olive oil, divided
2 cups Coca Cola 1
(1 ounce) envelope dry onion soup seasoning mix
1 sweet onion, quartered
1 lb. baby gold potatoes, not peeled
1 c. baby carrots Instructions
INSTANT POT INSTRUCTIONS: Season both sides of the chuck roast with salt and pepper; set aside. • Add 2 tablespoons of olive oil to Instant Pot and set to "Saute." When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side, or until browned all over. While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat.Transfer seasoned vegetables to the Instant Pot and arrange around the roast. Pour cola over everything. Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure. I used 70 minutes for my 1.75-lb. roast, but you can adjust the timing according to the size of your meat. Do a natural release for at least 10 minutes, then quick release. Remove roast from pot, slice, and serve with vegetables.
SLOW COOKER INSTRUCTIONS: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 3-4 minutes on each side, or until browned all over. While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat. Transfer the roast to a large slow cooker. Add seasoned vegetables to the pot and pour cola over everything. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
OVEN INSTRUCTIONS: Preheat oven to 350 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 3-4 minutes on each side, or until browned all over. While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat. Transfer seasoned vegetables to the pot and arrange around the roast. Pour the cola over everything. Cover tightly with a lid. Bake roast in a 350-degree oven for about 2 hours. The roast is done when it’s fall-apart tender!
For the Meatballs
1 large egg
1/4 cup milk
1 pound lean ground beef
1/2 cup bread crumbs
1/2 Tablespoon parsley, minced
1/2 Tablespoon oregano, minced
1/4 cup onion, finely chopped
1 Tablespoon garlic, minced
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
For Coca Cola Gravy
1 cup beef broth
1 cup coca cola
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon Worcestershire sauce
1/4 cup cold water
3 Tablespoons corn starch
salt and pepper, to taste
2 Tablespoons green onions, finely chopped
1 Tablespoon sesame seeds
For the Meatballs
Preheat oven to 350 degrees F. In a small bowl, beat the egg and milk until combined. In a large bowl, combine the ground beef with the egg/milk mixture, then add all of the other ingredients. Shape the meat into balls. I usually go for about ping pong ball or golf ball sized meatballs. Place on baking sheet and bake for 30 minutes at 350 degrees F.
For the Coca Cola Gravy
In a medium size sauce pan bring the beef broth and coca cola to a boil over medium-high heat. Add the garlic powder, onion powder and Worcestershire sauce. Stir well.
1 can chipotle peppers in adobo sauce
3 pounds beef lean bottom round (or chuck roast or rump)
1 can (12 oz.) coca-cola Old El Paso™ Stand n’ Stuff Shells Taco toppings (sour cream, lettuce, salsa, etc.)
Finely mince 2-3 chipotle peppers, depending on your spice preference. In a small bowl, combine minced pepper with cola beverage and 1-2 teaspoons of sauce adobo sauce from the can of pepper (again, the amount depends of spice preference). In a slow cooker, add meat and cover in chipotle-cola mixture. Cook on HIGH for 4-5 hours or on LOW for 7-8 hours. Once meat has cooked, transfer to a cutting board and shred with two forks. Return meat to slow cooker and stir into cooking liquid, thoroughly mixing until most of the liquid has absorbed back into the meat. Add meat to taco shells and top with your favorite taco toppings.
12 ounces Coca-Cola
1 cup soy sauce
1/4 cup dry sherry
1 tablespoon distilled white vinegar
2 tablespoons sugar
4 pounds bone-in skin-on chicken thighs, trimmed
1 (2-inch) piece ginger, smashed (or 1/2 teaspoon ginger powder)
6 cloves garlic, smashed (or 1 teaspoon garlic powder)
1 tablespoon cornstarch
Preheat oven to 300 degrees F. Add Coca-Cola, soy sauce, dry sherry, vinegar, sugar, ginger and garlic into an oven-safe 12-inch skillet. Mix well. Place chicken in skillet, skin side down, without overlapping. Bring the liquid mixture to a simmer over medium heat. Cook for 5 minutes. Transfer the skillet to the middle rack of the oven. Bake uncovered at 300 F for 30 minutes. Flip chicken so that it’s skin side up and continue cooking for another 30 minutes, until the chicken registers 175 degrees F. Transfer the chicken to a plate. Preheat broiler. Pour the cooking liquid through a fine mesh strainer into a bowl. Discard the strained ginger and garlic. Let the liquid set for 5 minutes. Skim and discard the fat on top. Add cornstarch and 1/4 cup water to a small bowl. Whisk to dissolve cornstarch. Add 1 cup of the cooking liquid and the cornstarch mixture into the same empty skillet. Cook and stir over medium low heat until the sauce thickens. Transfer the sauce to a bowl and set aside. Return the chicken to the skillet, skin side up. Place the skillet back in the oven and broil until the skin crisps, 2 to 3 minutes. Transfer the chicken to a plate and let cool for 5 minutes. Serve warm with the sauce over steamed rice or noodles.
2 racks baby back ribs
1 large 2 liter bottle of Coca-Cola
1/4 cup salt
2 tablespoons chili powder
1 cup water
1/2 tablespoon olive oil
1 onion minced
2 clove garlic minced
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/4 teaspoon cayenne pepper
Place the ribs in a large baking dish and cover with almost all of the Coca-Cola (leaving about 1/2 cup of Coca-Cola for the BBQ sauce) and add the salt. Marinate the ribs for 24 hours in the fridge. Heat the oven to 350°F. Remove the ribs from the liquid, place on a large baking sheet and pat them dry. Sprinkle them with the chili powder. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone. While the ribs are in the oven, prepare the BBQ sauce. Heat the oil in a small pot over medium heat. Sauté the onion until soft, about 5 minutes and add the garlic, stir to combine. Add the ketchup, brown sugar, Worcestershire, apple cider vinegar, cayenne, and remaining 1/2 cup of Coca-Cola. Simmer for 15 to 20 minutes, or until the sauce thickens. Remove from the heat, adjust salt if needed and let cool. Once cooled, transfer to a high-powered blender and blend for 60 seconds until smooth. Once the ribs are cooked, remove from the oven and heat an indoor or outdoor grill to medium high heat. Liberally brush the ribs with BBQ sauce. When the grill is hot, cook them for 7-8 minutes on each side until slightly charred. Remove from grill and add more sauce if desired. Serve immediately with extra sauce on the side.
8-9 lb. bone-in fully cooked ham (sliced or unsliced is fine)
12 ounces cola (1 can)
½ cup firmly packed brown sugar, divided
2 tablespoons Dijon mustard, divided
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
4 garlic cloves, smashed and then peeled
2 teaspoons cornstarch
Place ham in a slow cooker. Set aside. In a medium saucepan, combine cola, brown sugar, mustard, cinnamon, cloves and garlic. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low, and simmer uncovered for 20 minutes (to allow glaze to reduce), whisking frequently. Remove garlic cloves. Pour glaze over the ham. Cover and cook on LOW for 3-4 hours, or until a thermometer registers 140 degrees F when inserted into the thickest part of the ham. Transfer ham to serving platter. Pour liquid from the slow cooker into a medium saucepan. In a small bowl, whisk together cornstarch with 4 teaspoons of cold water. Add the cornstarch slurry to the saucepan. Bring to a simmer over medium-high heat, and cook (stirring regularly) for 6-8 minutes (or until thickened). Pour glaze over ham and serve! Notes Prep ahead: You can make the Cola glaze in advance, place it in a jar with a lid, and keep it in the refrigerator for 3-5 days before using with the ham. How do you keep a spiral ham moist? You can use either a spiral-sliced ham (which I've shown here), or an unsliced ham. If using the sliced ham, make sure that you baste the ham glaze in between the slices as much as possible to keep the meat moist. The slow cooker also helps to hold in the moisture! How much ham per person? It's safe to estimate about ¾ pound per person for a bone-in ham. So, this 9-lb. bone-in ham would feed about 12 people.