We’ve all reluctantly eaten a pot roast that was less than impressive, whether it be dry, tough, flavorless, you name it. You know, one that… dare I say... needed ketchup on top. As someone who doesn’t love meat to begin with, it takes a lot for me to love a pot roast meal. Of course, leave it to my mom to change my mind.
I’m not quite sure where my mom got her recipe for her famous (ask my brothers) Pepsi Pot Roast, but I do know that when I got married, it was one of her recipes that I made sure was written on a recipe card for my own recipe book, along with her equally famous Tavern (“Sloppy Joe”) recipe.
I’ve tried all of the viral pot roast recipes, especially the “Mississippi Pot Roast” with the stick of butter and pepperoncini peppers, but I personally think that even that recipe doesn’t hold a candle to this pot roast. If you’ve got a large crockpot or a deep roasting pan, then you’re ready to go! Everyone needs a go-to roast recipe for those last-minute hosting obligations. This recipe is it!
Time to impress the family, Average Chefs!
Pepsi Pot Roast
Serves 5-6
Estimated time, start to serve: 10 minutes of prep to cook; 6-12 hours in the crockpot; 10 minutes of prep before serving
Ingredients:
3-4 lb. piece of beef roast: I prefer the “rump roast” cut
20-oz. bottle of regular Pepsi (cannot be diet or zero sugar); other dark pops would also work
2 cans cream of mushroom soup; one of them can be a different variety of mushroom soup, like “beefy mushroom,” if you prefer
1 package dry onion soup mix
1 bag of baby carrots
4-5 russet potatoes or a couple pounds of baby potatoes
1-2 tablespoons cornstarch (& an equal part water)
Strongly recommended side dish: Pillsbury Honey Butter biscuits
Instructions*:
*Oven roasting instructions toward the bottom, but cooking in the crockpot is preferred!
1. Grease your large crockpot (I use my 7-qt. oval-shaped one) with cooking spray. Lay your roast in the bottom.
2. Sprinkle the dry onion soup mix on top of the roast, followed by the two cans of mushroom soup. Pour the bottle of Pepsi on top of everything.
3. Cook the roast on low in the crockpot (recommended) for 8-12 hours or on high for 6-8 hours. Stir every couple hours, if able.
4. With 2-3 hours left, dump in the bag of baby carrots. Peel and cut the potatoes into fourths and add them as well. (If using baby potatoes, then keep them whole.) Cook the potatoes and carrots for the last couple hours in the meat juice until they are fork tender.
5. To make the gravy: Right before serving, ladle a few cups of the meat juice into a small saucepan, set to medium heat. In a small bowl, whisk together a tablespoon or two of cornstarch with an equal amount of water. Drizzle the cornstarch and water mixture into the beef liquid and lightly whisk. Cook the gravy for 5 minutes or so or until it has thickened into your preferred gravy thickness.
6. Pull the roast into serving-size pieces. It should pull apart easily if it was cooked long enough. Place on a serving platter along with the potatoes and carrots.
*Oven roasting option: Do steps #1 and 2, except in a deep roasting pan. Cover the roast tightly either with foil or a lid. Bake for 3 ½ hours at 325 degrees or for 6-8 hours at 250 degrees. With one hour remaining, add the potatoes and carrots to finish baking in the juices.
6. Enjoy! Serve the roast with gravy on top and potatoes and carrots on the side. We cannot have this roast without our beloved Pillsbury Honey Butter biscuits. Garnish with parsley, if trying especially hard to impress your guests!
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