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OLIPOP Cola-Marinated Chuck Roast Recipe

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3.9 from 7 reviews

This OLIPOP Chuck Roast recipe offers a tender, flavorful slow-baked beef roast marinated in a unique blend of brown sugar, Dijon mustard, soy sauce, and OLIPOP vintage cola. The chuck roast is seared for a crust before being oven-braised to juicy perfection, making it perfect for sandwiches, tacos, or hearty meals served over mashed potatoes.

  • Total Time: 4 hours 27 minutes (plus overnight marination)
  • Yield: 8 servings

Ingredients

Meat and Marinade

  • 3.5-4 lbs. chuck roast
  • 1 tablespoon kosher salt
  • 1.5 tablespoons packed brown sugar
  • ½ tablespoon Dijon mustard
  • ¼ cup soy sauce
  • ½ cup water
  • 12 oz. OLIPOP Vintage Cola

Cooking

  • 3 tablespoons avocado oil (or another neutral oil)
  • 1 small white onion, chopped
  • 4 cloves garlic, smashed

Instructions

  1. Season the Chuck Roast: Massage the kosher salt thoroughly into the chuck roast to enhance the flavor and help tenderize the meat. Set it aside.
  2. Prepare the Marinade: In a large bowl or pan, whisk together the brown sugar, Dijon mustard, soy sauce, water, and OLIPOP vintage cola until the brown sugar is completely dissolved.
  3. Marinate the Roast: Place the chuck roast into the marinade and flip it multiple times to coat evenly. Cover and refrigerate the roast overnight to allow flavors to penetrate deeply.
  4. Bring to Room Temperature: Remove the marinated roast from the refrigerator and let it sit for about 15 minutes to reach room temperature before cooking.
  5. Preheat and Heat Oil: Preheat your oven to 325ºF. Meanwhile, heat the avocado oil in a large Dutch oven over medium to high heat.
  6. Sear the Meat: Take the roast out of the marinade, letting excess liquid drip off. Sear the roast in the hot oil for 3-5 minutes per side until a browned crust forms.
  7. Add Marinade and Aromatics: Remove the Dutch oven from heat. Pour the marinade into the pot, then add the smashed garlic cloves and chopped onion. Cover the pot.
  8. Bake the Roast: Transfer the Dutch oven with the meat and marinade into the preheated oven. Bake for 3.5 to 4.5 hours, turning the roast once halfway to ensure even braising in the liquid.
  9. Check Doneness: The roast is done when it easily shreds with a fork or reaches an internal temperature between 205ºF and 210ºF.
  10. Shred and Serve: Remove the roast from the oven and shred the meat within the cooking liquid. Toss to coat and serve on tortillas, buns, or atop mashed potatoes for a comforting meal.

Notes

  • Marinating overnight is crucial for deep flavor and tender meat.
  • Using a Dutch oven helps retain moisture and ensures even cooking.
  • Feel free to substitute OLIPOP vintage cola with another cola if unavailable, but OLIPOP adds unique botanicals.
  • Letting the meat rest at room temperature prevents temperature shock when cooking.
  • Ensure the roast is turned halfway through cooking for even braising.
  • The high internal temperature ensures the collagen breaks down for a melt-in-your-mouth texture.
  • Author: Daisy
  • Prep Time: 15 minutes (plus overnight marination)
  • Cook Time: 3 hours 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/olipop-cola-marinated-chuck-roast-recipe/