1 teaspoon dried rosemary 2 bay leaves Directions Preheat your oven to 325°F (165°C). Season the beef chuck roast generously with salt and pepper on all sides. In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Sear the roast until it’s browned on all sides, about 4-5 minutes per side. Remove the roast and set it aside. In the same pot, add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Place the roast back in the pot and add the chopped carrots and celery. Pour in the Coca Cola, beef broth, diced tomatoes, Worcestershire sauce, and tomato paste. Add the dried thyme, rosemary, and bay leaves. Stir to combine all ingredients. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Bake for 3-4 hours, or until the meat is tender and easily pulls apart with a fork. Remove the pot from the oven and discard the bay leaves. Let the roast rest for 10 minutes before slicing or shredding. Serve with the cooked vegetables and sauce. Variations & Tips For a different flavor profile, try using root beer or Dr. Pepper in place of Coca Cola. You can also add baby potatoes to the pot for a complete one-pot meal. If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the pot juices on the stovetop over medium heat until thickened. For a leaner option, use a bottom round roast instead of chuck roast.