I got this recipe from food network via Emeril Lagasse. I have made this recipe several times, and it has a flavor that is second to none. This recipe is very easy, just remember to take your roast out about 1 hour before making this dish so that it has time to come up to room temperature. If you have never heard of that, here is a brief explanation. If you put cold meat into a hot pan, it seizes up and could become tough. Allowing it to come to room temp alleviates that problem.
Ingredients4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
DirectionsPreheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper.
On a cutting board combine the remaining salt, minced garlic and rosemary
and, using the side of a knife, mash against the board repeatedly to form a
paste. Using a small paring knife, make thin slits into the roast on all sides,
about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat
until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the
roast and cook until very well browned on all sides, 10 to 12 minutes. Add the
beef stock and cola and bring to a boil, scraping the bottom of the pan with a
wooden spoon to release any browned bits. Add the tomato paste and stir to
blend. The liquid should be about 1/2 way up the sides of the roast. Cover the
Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2
hours, turning the meat every hour and adding extra water if necessary to keep
the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully
transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible.
Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make
a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to
combine. Slowly whisk this mixture into the hot cooking liquid that remains in the
Dutch oven and place over high heat on the stove top. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.