This recipe is inspired by Jan D’Atri that was featured in the Arizona Republic. (www.jandatri.com)
- 4 pounds boneless chuck roast or rump roast (can use up to 5 lbs)
- 2 tablespoons Ahuacatlan Avocado Oil
- 1 large sweet yellow onion (diced and sauteed)
- 2 tablespoons FRESH garlic (minced – better to use fresh than jarred. MUCH different results in this recipe!)
- 3 teaspoons salt (divided)
- 2 teaspoons black pepper
- 2 teaspoons fresh rosemary (minced)
- 2 cups beef broth
- 12 ounces cola
- 2 tablespoons organic tomato paste
- 2 tablespoons flour
Season the roast on all sides by sprinkling 2 teaspoons of salt and 2 teaspoons pepper over the entire roast. Sauté diced onion in a little oil until golden brown and set aside.
Heat a Dutch oven on high heat and add oil. When oil is hot, place roast in pot and cook until browned on all sides.
Add beef broth, cola, garlic, sauteed onion, rosemary and remaining teaspoon of salt. Bring to boil, stirring to release browned bits. Add tomato paste and stir.
For crock-pot cooking method, transfer meat and juices to crock-pot and cook on high for about 4-5 hours (or until fork tender) or cook overnight in crock-pot on low heat. For oven method, cover Dutch oven and cook at 325 degrees in the oven for 3 1/2 hours. Liquid should be at least 1/3 of the way up the roast.
Add more beef broth if necessary.
To make gravy:
Remove roast from pot and keep warm.
Pour beef liquid through a strainer to catch onion bits, mash through and then discard remaining onions.
In a bowl, add 1/2-cup hot beef liquid to 2 tablespoons of flour. Whisk to combine, eliminating lumps. Slowly whisk mixture into the remaining liquid on the pot. Whisk frequently until mixture comes to a boil. Cook for another 5 minutes or until sauce thickens. Serve roast with hot gravy.