No foodie blog is ever complete without the famous slow-cooker cola roast! Bizarre yet deliciously simple, this is the perfect roast to have with garlic mashed potatoes on a cold winter night. The sauce makes a fantastic gravy, too.
1 beef pot roast (the cheapest cut of meat you can find is perfect for this!)
1 can cola (regular, not diet)
1 pkg onion soup mix
1 can cream of mushroom soup
2 Tbsp cornstarch
4 Tbsp cold water
Set roast in the slow cooker. Gently whisk together the cola, onion soup mix and cream of mushroom soup. Pour mixture over top of the roast, and cook on low for 8-10 hours, or high for 4-6. Remove roast from slow-cooker to a cutting board for slicing. To make the gravy, whisk together corn starch and cold water, stir it into the remaining sauce and crank the slow cooker up to high. In a few minutes it should thicken and turn into a delicious bubbling gravy. Add more cornstarch and water if necessary.