Ninja Foodi Air Fryer Pot Roast with Cola Gravy
Steps
- 1
Cut the beef chuck roast into 4 equal pieces and remove butcher's twine (if you want it to fall apart during cooking).
- 2
Place the meat in the Ninja Foodi cooking pot (pressure setting).
- 3
In a large bowl, whisk together cola, French onion soup mix, soy sauce, garlic salt, and dry gravy mix. It will be slightly lumpy.
- 4
Pour the mixture over the meat, ensuring all pieces are well coated.
- 5
Close the pressure cooking lid and set the valve to 'seal'.
- 6
Cook on high pressure for 60 minutes.
- 7
After 60 minutes, allow the pressure to release naturally (do NOT quick release) – this takes about 20-30 minutes.
- 8
Open the lid and remove the meat. Let it rest on a cutting board.
- 9
For the gravy: set the Ninja Foodi to Sauté mode. Whisk 1/2 cup of the hot cooking liquid with the cream of mushroom soup, then pour into the pot. Let it simmer.
- 10
For a thicker gravy: mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth, then stir into the pot, whisking. The gravy will thicken as it cools.
- 11
Taste the gravy and adjust salt if needed. Return the meat to the gravy to keep it moist.
- 12
Serve the meat generously covered with gravy, alongside mashed potatoes or vegetables.
Shopping list
1 beef sirloin roast (about 5.8 lbs / 2.6 kg), 12 oz (355 ml) cola, 1 packet (28g) French onion soup mix, 1 packet (21g) dry gravy mix, 1 can (approx 300g) condensed cream of mushroom soup, 2 tsp garlic salt, 1 tbsp soy sauce, 3 tbsp cornstarch plus 3 tbsp cold water
Recipe story
This recipe combines modern pressure cooking technique with the American tradition of sweet-and-sour cola-based sauces, popularized in the Southern United States. Slow-cooking beef in aromatic liquid is an age-old practice, and adding cola brings a unique caramelized note.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Mushrooms
Mushrooms have been used for thousands of years in cuisines worldwide, from ancient China to classical Greece. In ancient Egypt, they were considered food for royalty, and the Romans called them 'food of the gods'.
