Best Cola Steak Crock Pot Recipes

Crock Pot Cola Beef image

Provided by majakete

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 -3 lbs chuck roast, cubed
1 (40 g) package dry onion soup mix
1 (12 ounce) can cola
4 medium potatoes, sliced and
4 carrots, sliced layer on the bottom of the crock pot

Steps:

Coca-Cola Pepper Steak image

Provided by Millereg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 -1 1/2 lb sirloin steak, boneless
2 tablespoons oil
2 cloves garlic, minced
1 teaspoon salt
8 fluid ounces beef broth or 8 fluid ounces bouillon
1 green pepper, cored and seeded and cut into strips
1 cup celery, thinly sliced
1/4 cup onion, thinly sliced
6 fluid ounces Coca-Cola
2 medium ripe tomatoes
2 1/2 tablespoons cornstarch
1 tablespoon low sodium soy sauce
rice, hot cooked

Steps:

Trim all fat from the meat and cut into pencil-thin strips.
In a deep skillet or Dutch oven, heat oil, garlic, and salt.
Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork.
Add the beef broth; cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions, and 4 fluid ounces of Coca-Cola; cover and simmer for 5 minutes- do not overcook, the vegetables should be crisp-tender!
Peel the tomatoes, cut into wedges, gently stir into meat.
Blend cornstarch with 2 fluid ounces of Coca-Cola and the soy sauce; stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork.
Serve over hot rice.

Sarasota's 7-Bone Crockpot Coca-Cola Pot Roast image

Provided by SarasotaCook

Time 6h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 20

1 (3 1/2-4 1/2 lb) beef 7-bone roast
1/4 cup flour
salt
pepper
2 tablespoons olive oil
1 cup Coca-Cola (no diet and no pepsi)
1 cup tomato sauce
1 cup beef broth (low salt)
1 (1 1/4 ounce) package dry onion soup mix
1 tablespoon sweet paprika
2 teaspoons dried oregano
1 tablespoon minced garlic
1 bay leaf
1/2 teaspoon black pepper (you can add more pepper at the end of cooking)
1 lb red potatoes (I like the small ones, skins on)
1/2 lb carrot, peeled and cut in 2-inch pieces (thick carrots I cut lengthwise too. You want all the carrots to cook evenly at the same time, so mak)
2 parsnips, peeled and cut in 2-inch pieces (cut the same as the carrots)
1 large onion, rough chopped (not too small of pieces or they will fall apart)
8 ounces cremini mushrooms (white or button can be substituted, leave them whole or larger ones you can cut in half)
1/3 cup fresh parsley, fine chopped (added at the end of cooking)

Steps:

Roast -- This to me is an important step. Season the meat well with a mix of the flour, salt and pepper. Rub it in well on all sides of the meat. Then in a large pan add the oil and heat to medium high. Sear the meat on all sides until you get a nice crust and it begins to brown. Just a minute per side is all you need. This really helps the flavor in this dish. Then add your meat to the crock pot.
Crockpot -- Add all the vegetables around your roast. I like to put the carrots, parsnips towards the bottom, then the potatoes and mushrooms, and last, add the onions over the top of the roast.
Sauce -- Mix everything together in a small bowl and pour over the meat and vegetables. Turn your crockpot on low and cook 6-8 hours. Mine was tender in 6, but it really depends on whether you have a round or oval pot, and the newer models tend to cook a bit hotter. So, you know your crockpot best. Before serving, check if you want to add any additional pepper and add in the fresh parsley.
Serve -- Remove the roast and vegetables and make sure to let the roast set 15 minutes before slicing. Serve with the gravy on the side. ENJOY!