This Dr. Pepper Slow Cooker Pot Roast is an easy to make roast. It’s packed full of flavors and is incredibly tender.
Sometimes I find recipes online that sound so unique that I just have to try them. This Dr. Pepper Slow Cooker Pot Roast is one of those recipes.
I was very skeptical about cooking beef in Dr. Pepper, but it made an incredibly tender roast. If you want to try something new, this recipe is for you.
Why make a beef roast with Dr. Pepper?
We’ve talked a lot about how to cook beef roast.
The secret to a good roast is to take a tougher cut of meat, braise it in liquid, and cook it long enough at low temperatures so that the fibers in the meat relax. This makes it the most amazing, succulent, melt-in-your-mouth meal ever.
In this recipe, we’re using Dr. Pepper as the liquid. The acid in the soda helps break down the tough tissues in the roast making it even more tender as it cooks. It also has a small amount of sweetness, so it gives the roast a very unique flavor. Even if you’re not a fan of Dr. Pepper, I think you’ll like this roast.
What cut of beef to use with Dr. Pepper slow cooker pot roast?
Good beef roasts come from tougher cuts of beef. Period.
The reason for this is because these areas have more marbling and connective tissue. Remember, marbling in beef equals tenderness AND flavor.
The tougher cuts come from the areas of the steer that move the most, like the chuck (shoulder area) and round (butt and legs area). These areas have lots of connective tissue that will only soften when cooked at a low temperature for a long period of time.
We’ve made this with a variety of cuts, ranging from arm roasts to chuck cut, but our favorite is chuck roast. Chuck roasts have wonderful marbling throughout the meat. When you give it enough time to cook, it is so tender and melt-in-your-mouth delicious. It’s typically a less expensive cut, and it’s from the shoulder. If you’re planning to serve a large crowd with a Chuck Roast, keep in mind that Chuck roasts shrink more than any other roast during cooking. It’s also known as a pot roast and chuck roll.
What to serve with this Dr. Pepper slow cooker pot roast?
This is a matter of personal taste, but we prefer this roast to be cooked with only the beef. Then, we make baked potatoes and other vegetables to serve on the side.
However, you can also add root vegetables to your crock pot, such as carrots, onions and potatoes.
Rest & serve
Once the roast has reached your desired temperature, remove it from the slow cooker. Then, let it rest for at least 15 minutes before you cut and serve. Resting the meat lets the beef’s fibers relax and widen so that juices redistribute throughout the cut of beef.
How to store Dr. Pepper pot roast
- Store: Cool Dr. Pepper Pot Roast and transfer to an airtight container. It can be refrigerated for up to 3 days.
- Freeze: Cool completely and place in a freezer safe container, and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.
Favorite kitchen tools for making Dr. Pepper slow cooker pot roast
- Instant read thermometer (this one is our favorite)
- Slow Cooker
Dr. Pepper Slow Cooker Pot Roast
- 1 Chuck or Arm Beef Roast 3-5 lbs
- 2 cups Dr. Pepper
- 1 cup Beef Broth
- 3 tbsp Worchestershire sauce
- 1 pkg Dry Onion Soup Mix
- To prepare the roast, pat it dry with a paper towel. Then, season the meat with salt and pepper.
- Sear on both sides in a large skillet with oil over medium-heat. This step is really important and helps lock in the flavor of the beef.
- Place seared chuck into slow cooker.
- Add remaining ingredients to the slow cooker, stir and cover with lid.
- Cook on low for 6-8 hours or on high for 3-4 hours.
One more thing!
Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.
- All-Purpose Dry Rub for Roast
- 10 Best Beef Rub Recipes
- Pepper Steak Stir Fry Recipe
- How to Buy a Cow From a Farmer
- What Everybody Ought to Know About Beef Cuts
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Clover Valley Beef
That’s great to hear about the Coca-Cola. I’ll have to try it soon. Thanks for sharing the great recipe!
Robyn Stone | Add a Pinch
I’m so glad you enjoyed it. Isn’t it amazing how the acid in the Dr. Pepper breaks down the beef proteins to make them even more tender!? Love it!
And yes, using Coca-Cola is also out of this world. I think the Dr. Pepper adds a spiciness to it and that Coca-Cola adds more of a sweet note.