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A flour tortilla topped with shredded beef, chopped onions, fresh cilantro, and a dollop of sour cream, served with a lime wedge.
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OLIPOP Chuck Roast Recipe

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.
Prep Time12 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 27 minutes
Course: Roast
Cuisine: American
Keyword: olipop chuck roast
Servings: 8
Author: Linley Hanson

Ingredients

Beef

  • 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

Other Ingredients

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

Instructions

  • Massage the kosher salt into the chuck roast. Set aside.
  • 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.
    A hand uses a whisk to mix a dark liquid marinade in a white rectangular baking dish on a light surface.
  • 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.*
    A raw beef steak sits in a white ceramic dish filled with brown marinade on a light textured surface.
  • After marinating, remove the meat from the refrigerator and let it sit at room temperature for about 15 minutes.
  • Preheat the oven to 325ºF and heat the avocado oil in a large Dutch oven over medium/high heat.
  • 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.
    A large piece of seared beef sits in a white Dutch oven on a light-colored surface.
  • Remove from the heat and pour the marinade into the Dutch oven. Add the garlic and onion to the Dutch oven and cover.
    A large piece of beef is cooking in a white Dutch oven with chopped onions, garlic cloves, and liquid on a light textured surface.
  • 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.
    A braised beef roast sits in a white Dutch oven with a rich, red-brown broth and diced onions on a light textured surface.
  • 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.
    A person uses two forks to shred cooked beef in a round, white Dutch oven filled with a rich, brown sauce.
  • Remove the roast from the oven and shred the meat. Toss it with the marinade. Serve on tortillas, buns, or over mashed potatoes.
    A bowl filled with shredded cooked beef, with a fork resting on the side.

Notes

  • 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! 

Nutrition

Calories: 425kcal | Carbohydrates: 4g | Protein: 39g | Fat: 28g | Fiber: 0.4g | Sugar: 3g