Elise’s Favorite Pot Roast

This weekend my husband’s sister and grandma are visiting from Philo, IL. They spent all day in the car traveling, so I thought that a nice home-cooked meal was in order. Now, technically every meal I make is “home-cooked”, but I think what I really mean is a meal that contains butter, lots of butter.

This is my favorite pot roast recipe. Its made with Mexican Coca-Cola, but I have always called it Pepsi Pot Roast. I guess it has a better ring to it. I made mashed potatoes and some steamed veggies for side dishes. The cooking liquid left over in the crock pot was turned into a decadent sauce with the addition of butter and balsamic vinegar.


  • 2lb Chuck Roast
  • 1 liter Mexican Coca-Cola(or regular)
  • 1 can Cream of Mushroom Soup
  • 1 packet French Onion Soup Mix
  • 1 Yellow Onion(sliced)
  • 1/4 stick Melted Butter
  • 1/4 cup + 2 tsp Flour
  • 2 tsp Balsamic Vinegar
  • Salt and Pepper to taste



1. Season meat with salt and pepper, then dredge with flour.

2. Sear meat in a pan with oil over medium high heat.

3. In crock pot, mix together Coke, soups, and onions.

4. Put pot roast in crock pot, cover with lid, and cook on low for 8 hours.

5. Take meat out of crock pot and set aside in foil to keep warm.

6. In a small bowl, mix together 2 tsp flour and the melted butter to make a slurry.

7. Strain remaining pot roast liquid into a saucepan and place over medium heat. Stir in slurry and balsamic vinegar. Let sauce cook for a few minutes to allow flavors to meld.

8. Serve up pot roast with veggies, potatoes, and lots of sauce!

I made some fresh rosemary whole wheat bread to go with dinner.

I made these Pemoles for an after dinner treat.

The food was thoroughly enjoyed by all.

Logan anxiously awaiting our guests:) Or maybe he just heard some birds…

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