Ingredients:
1 lb 12 oz pounds boneless chuck roast - yields 20 oz cooked (4 Lean)
3/4 teaspoon kosher salt (3 Condiments)
3/4 teaspoon freshly ground black pepper (1-1/2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp dried rosemary leaves (1/2 Condiment)
1 cup low-sodium canned beef broth (1 Condiment)
6 ounces Coke Zero
2 teaspoons tomato paste (2 Condiments)
Directions:
Combine salt, pepper, garlic powder and rosemary. Season the roast well on all sides with the spice combination. Spray a non-stick pan with cooking spray and heat over high heat. Add the roast and cook until brown on all sides, 10 to 12 minutes. Remove the roast and set aside. Add the beef stock and cola to the pan 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. Add the roast back to the pan. The liquid should be about 1/2 way up the sides of the roast. Cover the frying pan with a lid. Bring the liquid to a boil. Continue cooking the roast over low heat (enough to still have a slight boil) for about 3 hours. Turn the roast over every hour, adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast. Roast is done when the meat is fork-tender. Mine was done in about 3 hours. 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 the fat from gravy and serve with pot roast.
4 Servings with 1 Lean and 2.25 Condiments per Serving
