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1
Preheat the oven to 325 degrees F.
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2
Season the roast well on all sides with 2 teaspoons of the salt and the pepper.
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3
On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste.
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4
Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste.
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5
Repeat until you have used all of the paste.
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6
Heat a Dutch oven over high heat and add the oil.
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7
When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes.
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8
Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits.
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9
Add the tomato paste and stir to blend.
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10
The liquid should be about 1/2 way up the sides of the roast.
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11
Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
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12
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter.
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13
Cover loosely to keep warm.
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14
Skim off as much of the fat from the surface of the cooking liquid as possible.
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15
Reserve 2 tablespoons of the fat in a small bowl and add the flour.
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16
Stir to make a smooth paste.
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17
Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine.
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18
Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop.
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19
Cook, whisking frequently, until mixture comes to a boil and thickens.
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20
Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone.
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21
Taste and adjust seasoning, if necessary.
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22
Serve the roast with the hot gravy.
