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Bacon and Cola Slow Cooker Roast Beef Recipe

I love recipes that do double duty. Make this flavorful roast beef and serve it with mashed potatoes on night one, then turn the leftovers into barbecue-style sandwiches the next day. It’s a real time saver and great for busy families.

You can make your own dry onion soup mix for this recipe if you prefer. Using homemade mix keeps control of the salt and additives and tastes great with the cola and bacon.

Bacon & Cola Crock Pot Roast Beef

cola roast beef
Prep Time:
15
Cook Time:
8
Total Time:
8 15

Ingredients

  • 1 3–4 lb bottom round beef roast
  • 1 12 oz can cream of celery or mushroom soup
  • ½ lb bacon cooked and crumbled (reserve drippings)
  • 3–5 tablespoons bacon drippings
  • 1 1½ oz package dry onion soup mix
  • 1 12 oz can cola
  • 1 tablespoon cornstarch mixed with 1 tbsp water

Instructions

  • Pour one 12 oz can of cola into the crock pot and set to low.
  • Place the beef roast in the crock pot and sprinkle the dry onion soup mix evenly over the roast and cola.
  • While the roast cooks on low, fry the bacon until crisp, crumble it, and reserve the drippings.
  • Drizzle 3–5 tablespoons of the reserved bacon drippings over the roast.
  • Scatter the bacon crumbles over the roast and soup mix.
  • Cover and cook on low for 6–8 hours, or on high for 4–6 hours, until the roast is tender.
  • About one hour before serving, prepare the gravy.
  • Remove the roast from the crock pot and set it aside.
  • Add the can of cream of celery (or mushroom) soup to the cooking liquid and whisk until smooth. An electric mixer speeds this step.
  • Stir in the cornstarch slurry (cornstarch mixed with water) and whisk until the gravy thickens to your liking.
  • Return the roast to the crock pot and finish cooking for the remaining time.
  • Slice the roast and serve with the gravy over mashed potatoes. Leftovers make excellent sandwiches with a little barbecue sauce.
Servings: 4 -6

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