2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pound boneless beef chuck roast, trimmed
2 teaspoons olive oil, divided
2 medium onions, chopped
1 teaspoon dried oregano
1 1/2 cup unsalted beef broth
1 1/2 cups cola
1 teaspoons tomato paste
2 carrots, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces 3 tablespoons cornstarch
3 tablespoons cornstarch
- Combine the garlic powder, onion powder, salt and pepper in a small bowl. Rub the mixture over the roast to coat.
- Heat 1 tablespoon of the oil in a Farberware Neat Nest 6 Qt. Saucepot over medium heat. Add the roast and cook, turning occasionally, until browned, about 12-14 minutes; transfer to a plate.
- Heat the remaining 1 tablespoon oil in the saucepot over medium heat and stir in the onion and oregano; cook, stirring occasionally, until starting to soften, 2-3 minutes. Pour in the broth, cola and tomato paste; cover and bring to a boil. Add the roast, cover, reduced the heat to medium-low and simmer 1 hour. Turn the roast over and simmer 30 minutes. Stir in the vegetables, making sure they are in the liquid and not on top of the roast. Cover, return to a simmer, and cook until the roast and vegetables are tender, about 1 hour longer. Transfer the roast to a cutting board and the vegetables to a serving platter and tent both with foil.
- Skim any fat from the surface of the braising liquid. Bring to a boil over medium heat. Dissolve the cornstarch in 3 tablespoons cold water; whisk into the boiling braising liquid and continue cooking until thickened, about 1 minute.
- Slice the roast across the grain into 1/2-inch thick slices and arrange on a serving platter with the vegetables around it. Spoon some of the gravy over the meat and vegetables and serve the rest on the side.