My braised chuck roast is marinated in a not so secret ingredient — OLIPOP Vintage Cola, which adds amazing sweet and rich flavor to the marinade while also helping to break down the meat for ultimate tenderness. This chuck roast is first seared on all sides and then cooked in an OLIPOP broth in a Dutch Oven until fall-apart tender! Serve it on a bun, over mashed potatoes, or as tacos (a personal fave of mine)!
It’s so versatile! Shred this roast and make tacos, serve ’em on a bun, or even over mashed potatoes for a cozy winter meal. We served them on our Protein Tortillas.
Feeds a crowd — I love making a big ol’ roast any time of the year when I’m hosting friends or family ❤️❤️.
THE. FLAVOR. You only need a few ingredients to marinate this chuck roast (OLIPOP vintage cola is the GOAT!), but the flavor is seriously so rich and delicious!
Why does Marinating in Soda Work So Well?
Soda (or pop if you’re from the midwest like me 😋😋) is a great marinade base because the acidity helps to break down the fibers in the meat, which results in a super fork-tender roast. The sugars and overall sweet flavors in soda are also a great complement to the savory seasonings I use in this roast. This results in a deep, rich flavor profile that truly can’t be beat.
But why did I use OLIPOP instead? I love the ingredients in OLIPOP so much more than what’s in traditional soda. Plus, the OLIPOP Vintage Cola flavor seriously tastes like OG Coca-Cola. It’s a win-win.
Pot Roast vs. Chuck Roast?
A chuck roast is any cut of meat from the steer’s chuck (a.k.a. shoulder). Unlike a chuck roast, a pot roast isn’t a specific cut of meat. Instead, it’s a method of preparing a cut of meat by slowly braising it in liquid (e.g., stock or wine) until juicy and tender.
Pot roasts are commonly made with chuck and are easy to cook in an instant pot, slow cooker, or Dutch oven. The result? A rich, juicy roast that is fall-apart tender!
What Temperature Does Chuck Roast Fall Apart?
Your chuck roast will be able to fall apart when it is at an internal temperature of 205°F-210°F. At this temperature, the tough connective tissues begin to break down for meat that’ll be melt-in-your-mouth tender, and can be easily shredded with a fork.
Thermoworks
Thermapen
We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.
Can you overcook chuck roast?
Yes. You’ll know when your chuck roast is overcooked when the meat is dry. To prevent this, ensure you have enough braising liquid in the pot and end the cooking time when your meat hits an internal temperature of 205°F-210°F.
Storing Your Chuck Roast
Store your chuck roast in an airtight container in the fridge for 5 days or up to 3 months in an airtight container in the freezer.
Place your leftover chuck roast in an oven-safe dish, and cover. Reheat at 325°F for 10-15 minutes or until completely warm.
To reheat on the stovetop, place your leftover roast in a heated pan with olive oil, and sauté on medium heat until warm.
More of My Favorite Roast Recipes
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Massage the kosher salt into the chuck roast. Set aside.
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Add the brown sugar, mustard, soy sauce, water and OLIPOP cola into a large bowl or pan. Whisk the ingredients together until the brown sugar is dissolved.
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Add the chuck roast to the marinade. Flip the chuck roast a few times in the marinade to be sure it is coated. Cover and refrigerate overnight.*
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After marinating, remove the meat from the refrigerator and let it sit at room temperature for about 15 minutes.
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Preheat the oven to 325ºF and heat the avocado oil in a large Dutch oven over medium/high heat.
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Remove the meat from the marinade and let any excess marinade drip from the meat. Sear the meat for 3-5 minutes on each side, until a crust forms on each side.
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Remove from the heat and pour the marinade into the Dutch oven. Add the garlic and onion to the Dutch oven and cover.
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Transfer the meat to the oven and bake for 3.5 – 4.5 hours, flipping the meat once to ensure both sides are submerged in the marinade.
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The roast is done when it easily falls apart when you try to shred it with a fork or when it has an internal temperature of 205ºF – 210ºF.
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Remove the roast from the oven and shred the meat. Toss it with the marinade. Serve on tortillas, buns, or over mashed potatoes.
- If you can’t find a 3.5-4lb. chuck roast, you can use two smaller roasts, but please advise that the cook time will be shorter.
- If you don’t have the time to marinate the meat overnight, try to marinate the meat for at least 4 hours.
- If you can’t find OLIPOP Cola you can use any plain cola.
- We served the cola shredded beef on our protein tortillas, and it was amazing!
Calories: 425 kcal, Carbohydrates: 4 g, Protein: 39 g, Fat: 28 g, Fiber: 0.4 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
