From Mama Mia's Kitchen

Cola and Rosemary Pot Roast with veggies ~ (One of my many ways of preparing roast beef) I get very bored cooking the same recipes over and over. I experiment in the kitchen a lot. I almost never follow a recipe myself, so if you wish to take away from or add to this recipe.. Go ahead I don’t mind J In typing this, I realize that I am getting more like my grandmother. I do a pinch of this and that and almost never use measuring spoons and cups. Wow! It just occurred to me, I am a seasoned cook! Maybe I’ll write a cookbook some day, who knows? Anyway, if you like the looks of last night’s dinner and want to cook it yourself, this is what you’ll need:

A roasting pan (unless you desire to just lay it on the oven rack, but I wouldn’t recommend it.)

Beef Roast, any cut that suits your fancy

1 can of coke (why coke? It adds flavor and it’s a great tenderizer)

A few sprigs of rosemary

Several cloves of garlic

Baby carrots

1 small onion

Russet potatoes, cut in fourths

Salt and pepper

Olive oil

Wash meat and dry with paper towels. Place it in a 9x13 pan, lined with foil for easy cleanup. Make holes in roast with a sharp pointed knife and push little pieces of garlic in them. Pour almost a full can of coke over the top. (you may add rum to the remaining coke and sip while roast is cooking) Salt and pepper to taste. Take a pair of kitchen shears or playschool scissors, whatever you have, and cut the leaf tips off of 1 or 2 sprigs of rosemary, all over the meat. Cover with foil and cook for 1 hour at 350° . Remove from oven, add the veggies; spray with olive oil; salt and pepper them, then repeat the procedure of cutting rosemary leaf tips all over the veggies. Replace the foil and cook for 1 more hour or until your veggies and meat are cooked the way you like them. note:: I tuck the leftover rosemary stems under the roast as it cooks for more flavor

Enjoy!