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A tender, slow-cooked pot roast braised in a rich, savory sauce with the subtle sweetness of Dr Pepper, creating fall-apart beef with plenty of flavorful juices for spooning over mashed potatoes. It will make your house smell incredible and will also be done in your slow cooker! It’s a delicious twist on the classic pot roast using everyone’s favorite soda.
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Honestly, I love the idea of using sodas for pot roasts and pork roasts. It offers so much flavor to the dish and creates an irresistible gravy. I’ve played with this idea for a long time. After I felt it was perfect, I was ready to test it. It was a rainy, cool day, and this was simmering away in the slow cooker. I was so happy coming back to a home that smelled absolutely scrumptious. Spoon some creamy mashed potatoes on a plate, load it up with the gravy and the roast, and I am a happy woman. I hope you agree that it’s one of the best autumn/winter dinners out there!
Why You’ll Love This Recipe
The pot roast is so tender that it just falls apart. It’s the most satisfying thing ever. The carrots and onions cook with it and absorb all that flavor. The roast is seared first before it goes into the slow cooker to get that deep roast flavor every comfort food enthusiast looks for. Speaking of flavor, let’s talk about the gravy. It’s the best part of the dish. It’s slightly sweet, yet still savory. I could easily drink it all! I wanted to take all of the biscuits I made with this and dunk every single one in the gravy. That could’ve been my dinner, but I needed to use self-control. If you don’t make this, then you’re missing out!
The great part about pot roasts is you can use the leftovers for other meals. Shred the beef and make a sandwich, tacos, quesadillas, or rice bowls throughout the week!
Ingredients for Slow Cooker Dr Pepper Braised Pot Roast
- Boneless Chuck Roast: You want one with good marbling. That’s where all of the flavor is. Don’t forget this shrinks as it cooks, so get at least a 3-4 lb roast.
- Carrots and Onions: The carrots and onions simmer in the gravy and become tender; they also add flavor.
- Salt, Pepper, Dried Thyme, Bay Leaf: The seasonings for the roast and gravy.
- Dr. Pepper, Worcestershire Sauce, Ketchup, Dijon Mustard, Beef Broth, Red Wine Vinegar, Garlic: The gravy ingredients. If this doesn’t scream sweet & savory, then I don’t know what does!
- Cornstarch: This, plus some of the gravy, gives it that glossy finish and helps thicken it.
Tips & FAQs
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Let this cool completely. Transfer to a freezer-safe container and freeze for up to 2-3 months. Let it thaw overnight, then reheat in a pot over medium-low heat until heated through.
- What to Serve With This: Serve creamy mashed potatoes; it’s the ultimate pairing. Add a side of crescent rolls for a comforting meal. You can also serve this with buttered noodles, mac & cheese, roasted green beans or Brussels sprouts, or something as simple as a light side salad.
- Variations:
- Add mushrooms for extra nutrition.
- If you want to make this a little spicy, then sprinkle in some crushed red pepper flakes or add a few dashes of hot sauce. Try adding a chipotle pepper or two if you’re feeling ambitious.
- Add in some fresh herbs like two sprigs of rosemary and/or oregano.
- Wine Pairings:
- Cabernet Sauvignon is the best choice here. It’s bold enough to stand up to the rich beef and gravy, with tannins that work well with this dish.
- Try a Merlot or Malbec. Merlot is a softer, fruitier option, while Malbec is full-bodied with dark fruit and earthy notes.
- Avoid white wines, rosé wines, prosecco, and sweet wines. These will make everything clash and will overwhelm the dish.
- For Non-Alcoholic Options: An unsweetened iced tea with lemon is a great choice. The acidity provides a refreshing contrast to the dinner. If you’re making this in the autumn months, then go for an apple cider. It’s a classic, cozy option. If you want to get a little fancy, then try pairing this roast dinner with a cherry-lime sparkling water. It’s bright, bubbly, and fruity enough to echo the Dr. Pepper flavors in the gravy without adding any extra sweetness.
Recipe:
Slow Cooker Dr Pepper Braised Pot Roast
Ingredients
- 3-4 lb boneless chuck roast
- 2 tbsp neutral oil canola or avocado
- 1 tbsp salt or more to taste
- 1 tsp ground black pepper
- 1 ½ cups Dr. Pepper about 1 (12 oz) can
- 3 tbsp Worcestershire sauce
- ¼ cup ketchup
- 4 garlic cloves thinly sliced
- 1 tsp Dijon mustard
- 3 sprigs fresh thyme or 1/2 tsp dried
- ¾ cup low-sodium beef broth
- 2 tbsp red wine vinegar
- ½ – ¾ lb carrots peeled, sliced on bias into 3-inch pieces
- 1 medium yellow onion cut into 8 wedges
- 2 tbsp cornstarch
Instructions
- Pat the chuck roast dry. Season with salt and pepper all over.
- In a large skillet, heat the oil over medium-high heat. Cook the roast, turning once, until deeply browned on both sides, 5-8 minutes per side. Transfer the roast to a 6-7 quart slow cooker.
- Whisk the Dr. Pepper, Worcestershire sauce, ketchup, garlic, Dijon, thyme, beef broth, and red wine vinegar in a bowl, then pour the mixture over the roast. Nestle in the carrots and onions, submerging in liquid as much as possible.
- Cover and cook on low for about 7-8 hours or until the meat is tender and veggies are tender but not falling apart. Transfer the roast, veggies, and ½ cup of liquid to a large bowl, cover with foil to keep warm. Reserve remaining liquid. Skim any fat from the remaining liquid and discard.
- Transfer 1 cup liquid to a small bowl. Whisk the cornstarch into the reserved liquid until fully combined, then stir into slow cooker.
- Cook on high until the sauce reaches a simmer and thickens, coating the back of a spoon, 45 min to 1 hour.
- Return veggies and roast to sauce in slow cooker, shredding meat into chunks or cutting against grain into thick slices. Serve.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Let this cool completely. Transfer to a freezer-safe container and freeze for up to 2-3 months. Let it thaw overnight, then reheat in a pot over medium-low heat until heated through.
- What to Serve With This: Serve creamy mashed potatoes; it’s the ultimate pairing. Add a side of crescent rolls for a comforting meal. You can also serve this with buttered noodles, mac & cheese, roasted green beans or Brussels sprouts, or something as simple as a light side salad.
- Variations:
- Add mushrooms for extra nutrition.
- If you want to make this a little spicy, then sprinkle in some crushed red pepper flakes or add a few dashes of hot sauce. Try adding a chipotle pepper or two if you’re feeling ambitious.
- Add in some fresh herbs like two sprigs of rosemary and/or oregano.
- Wine Pairings:
- Cabernet Sauvignon is the best choice here. It’s bold enough to stand up to the rich beef and gravy, with tannins that work well with this dish.
- Try a Merlot or Malbec. Merlot is a softer, fruitier option, while Malbec is full-bodied with dark fruit and earthy notes.
- Avoid white wines, rosé wines, prosecco, and sweet wines. These will make everything clash and will overwhelm the dish.
- For Non-Alcoholic Options: An unsweetened iced tea with lemon is a great choice. The acidity provides a refreshing contrast to the dinner. If you’re making this in the autumn months, then go for an apple cider. It’s a classic, cozy option. If you want to get a little fancy, then try pairing this roast dinner with a cherry-lime sparkling water. It’s bright, bubbly, and fruity enough to echo the Dr. Pepper flavors in the gravy without adding any extra sweetness.
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