Ingredients
2 1/2 lbs pot roast
12 ounces cola
1 1/4 ounces onion soup mix
10 ounces condensed cream soup
3 carrots
2 potatoes
1 onion
Method
Sources
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Cut carrots, potatoes, and onion into stew-size pieces and place in bottom of crockpot. Place roast on top. Sprinkle with black pepper (no salt--the onion soup mix contains a lot of salt). In bowl, mix soup from can, cola, and onion soup mix with a whisk, to remove lumps. Pour this liquid over roast and veggies. Cook on low in a lidded crockpot 6-8 hours or more. Don't take the lid off until you're ready to eat.You can't overcook. Serve atop wide egg noodles or rice.