Beef Pot Roast

2 pounds pot roast
1 tablespoon oil
1 onion, diced
1 cup thinly sliced carrots
2 cups cola
2 cups chicken stock or canned low-sodium chicken broth
1 teaspoon salt
1 cup frozen peas, defrosted
Servings: 6
1. Heat oil in a pot, add the meat and brown well on both sides. Remove the meat and pour out the fat.

2. Replace the meat and add onion, carrot and Coca-Cola. Place over medium heat and cook 5 minutes. Add stock and salt, cover and cook for 1 1/4 hours or until meat is tender.

3. Add the peas and cook another 5 minutes.