Former Top Chef contestant and Atlanta Chef Kevin Gillespie, dishes up his take on a dinner classic: pot roast. Cooked with Coca-Cola and topped with glazed vegetables, this savory meal is perfect for entertaining during the cooler months.

Ingredients

Servings:
  • 4 Pound chuck blade roast
  • salt and ground black pepper
  • 0.25 Cup grapeseed oil
  • 2 Bottle Mexican Coca-Cola
  • 1 Cup veal demi-glace
  • 8 Cup chicken stock
  • 1 Teaspoon espelette pepper
  • 3 small carrots, peeled and sliced 1 inch thick
  • 3 celery stalks, sliced 1 inch thick
  • 1 yellow onion, softball size, peeled and cut into I inch cubes
  • 2 Tablespoon butter
  • 2 Cup glazed vegetables (recipe above)
  • 2 Tablespoon fresh chives, very finely sliced

Directions

  • Total Time: 3 hr 25 min
  • Prep Time: 25 min
  • Cook Time: 3 hr
  1. Watch the video below for step-by-step instructions.

For the accompanying glazed vegetables recipe, head over to Gillespie’s site.