Cola Pot Roast with Vegetables

Originally from Comfort Food by Southern Living

1 (12-oz) can cola soft drink

1 medium yellow onion, chopped

8 garlic cloves, minced

1 lemon, thinly sliced

1 cup soy sauce

3 tbsp vegetable oil, divided

1 (3-4 lb) boneless chuck roast, trimmed

1 tsp fresh coarsely ground pepper

8 large carrots (about ½ lb), cut into 1 ½-inch chunks

7 Yukon gold potatoes (about 2 ¼ lb), cut into quarters

2 large onions, cut into eighths

2 tbsp cornstarch

½ cup cold water

Garnish: fresh oregano or thyme sprigs

Combine first 5 ingredients and 2 tbsp oil in large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill 8 to 24 hours. Remove roast from marinade; discard lemon slices, and reserve marinade. Sprinkle roast with pepper.

Brown roast 4 minutes on each side in remaining 1 tbsp hot oil in a large skillet over medium-high heat. Remove roast from skillet and transfer to a large roasting pan. Add reserved marinade to skillet, stirring to loosen particles from bottom. Bring to boil. Remove from heat.

Preheat oven to 300˚. Arrange carrots, potatoes and onions around roast in pan; pour hot marinade over roast and vegetables.

Bake, covered, at 300˚ for 4 hours or until meat and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.

Whisk together cornstarch and ½ cup cold water in small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 3 minutes or until thickened, whisking to loosen particles. Serve gravy with roast vegetables. Garnish, if desired.