Dr Pepper pot roast is a beef chuck roast seared, then slow-cooked on low for 8 to 10 hours on a bed of carrots, potatoes and onion in a can of Dr Pepper mixed with broth, ketchup, Worcestershire and a splash of vinegar, until it is fork-tender in a sweet, savory gravy. I would not expect it to taste like soda; the Dr Pepper should come through as a little sweetness and maybe a faint cherry note behind the beef.
It is not a new idea, either. A Taste of Home writer found a vintage 1965 booklet, Cookin' with Dr Pepper, created by the soda company, which suggests more than 50 ways to use Dr Pepper and has the pot roast on its cover.
This is the standard slow cooker method, written up from how Dr Pepper pot roast is usually made rather than one I have taken through my own kitchen yet, so treat the seasoning as a starting point.
What does Dr Pepper do to a roast?
Mostly it seasons the braise. Dr Pepper adds sweetness and its own flavor to the cooking liquid, and the Worcestershire, vinegar and ketchup are there to balance that sweetness with something savory and tangy. The color of the gravy comes from several places: the browned bits from searing, the dark soda, the Worcestershire and the ketchup. The optional cornstarch at the end is what thickens it.
Does Dr Pepper tenderize meat?
Taste of Home says it helps: it describes Dr Pepper as an acidic ingredient, with a pH of about 2.9, that works like vinegar or citrus juice in a marinade to break down fibers in tough cuts. In this recipe, though, I would put most of the tenderness down to time: chuck is a tough, well-marbled cut, and 8 to 10 hours on low is what should get it to fork-tender.
Can you put a frozen roast in the slow cooker?
No. The USDA's Slow Cookers and Food Safety guidance is to always thaw meat before it goes into a slow cooker, because frozen meat can spend too long thawing at temperatures where bacteria multiply. Thaw the roast in the fridge a day or two ahead.
What to serve with it
The potatoes and carrots cook in the pot, so it is a whole meal. Mashed potatoes are a common side if you leave the potatoes out, and Dr Pepper baked beans make it a cookout plate. For other slow-cooked Dr Pepper beef, try Dr Pepper brisket or Dr Pepper chili, and for leftovers, a sandwich with Dr Pepper barbecue sauce. Everything else is in the Dr Pepper recipes.
Frequently asked questions
How long do you cook a Dr Pepper pot roast in a slow cooker?
On low for 8 to 10 hours, or on high for 5 to 6 hours, until the beef pulls apart easily with a fork. A 3 to 4 lb chuck roast is the usual size.
What cut of beef is best for Dr Pepper pot roast?
Boneless chuck roast, the usual choice. It has plenty of fat and connective tissue for a long braise; I would expect leaner cuts like round to come out drier.
How long do leftovers keep?
Refrigerate them within 2 hours of cooking. The USDA's Leftovers and Food Safety guidance is to use refrigerated leftovers within 3 to 4 days, or freeze them for 3 to 4 months for best quality.
Do you need to sear the roast first?
It is optional. Searing browns the outside and leaves browned bits in the pan to scrape into the braising liquid; skipping it saves 10 minutes and should not affect how tender the roast gets.
