1 (1 oz) packet dry onion soup mix
2 cups Coca Cola (not diet), divided
Directions
Preheat your oven to 300°F (150°C). Grab a vintage-style casserole dish or any deep baking dish with a lid (or heavy-duty foil if you don’t have a lid).
Pat the chuck roast dry with paper towels and place it in the center of the casserole dish. This helps it brown and glaze better as it cooks.
Sprinkle the dry onion soup mix evenly over the top and sides of the roast, pressing it in lightly so it sticks. This is your only seasoning, so make sure it’s well distributed.
Pour 1 1/2 cups of the Coca Cola around the roast in the dish, avoiding rinsing all the soup mix off the top. The liquid should come about 1/3 to 1/2 of the way up the sides of the meat.
Cover the dish tightly with its lid or with a double layer of foil, crimping the edges well so steam can’t escape. This helps the roast get tender and keeps the sauce from evaporating too quickly.
