A long slow cooking time is what makes this the most tender delicious pot roast and the gravy from this is so good, if you prefer lots of gravy then double all the ingredients, this also works well using a pork roast and also works well using chuck or blade beef roast --- if you find that the taters and carrots are already cooked when you turn the roast over just remove them to a large bowl --- due to the higher salt content from the dry gravy mix and onion soup mix I would suggest to add in salt towards the end of cooking time --- remember to reduce the heat to low setting for the last 4 hours of cooking time --- cooking times are for a 4-pound roast anything less with require a shorter cooking time.
Set oven to 350 degrees F (will reduce oven temperature later).
02Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
03Season the roast with black pepper.
04Grease a roasting pan.
05Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
06In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
07Pour the cola mixture over the roast.
08Cover and cook at 350 degrees F for about 1 hour.
09Uncover and place the carrots and potatoes around the roast.
10Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
11Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
12Let the roast stand for 20 minutes before slicing.