Dr. Pepper Pot Roast
I took one pot meals to another level by making this Dr. Pepper Pot Roast that is meltingly tender, smoky, and savory with a sweet kick from Dr. Pepper and Maraschino cherries.
Mixing my favorite soft drink with one of my favorite cuts of beef was a genius idea. The savory cut of the chuck roast gets a sweet and sticky caramelization from Dr. Pepper while also enjoying the tenderization of the acidity in the soda. Insanely good and beyond easy to make!
Table of contents
My Dr. Pepper Pot Roast is unlike any other roast you’ve ever had. It has such a unique flavor profile from both the maraschino cherries and Dr. Pepper. It’s meaty and savory, with the warmth of herbs, and a smoky fruitiness that’s downright addicting.
I am a huge fan of one-pot meals, and this one makes dinner easy and turns a standard cut of beef into an elegant showstopper. With the help of a popular soft drink and a handful of herbs and spices, this dish goes from a typical chuck roast into a sophisticated melt-in-your-mouth feast.
My trick to making this meat so tender is not just the ingredients, though. It is in the process of how it is cooked. Low and slow is essential to tender and juicy beef. Although I recommend chuck roast, no matter what cut is used, cooking it at a low temperature for a long time will tenderize it by breaking down the muscle fibers and cartilage.
The soft drink helps with that, too, but cooking it slowly is also important. This is one of those rare recipes which is hearty enough for a weeknight meal but also tastes gourmet and worthy of company. Get ready for rave reviews!
Because this dish is a combination of sweet and savory flavors, the veggies I chose to add to it are specifically the kind that can be enjoyed with a bit of sweetness. Of course, it can be adjusted to taste. However, I suggest trying it exactly as written before making any changes because the flavor is so unique and addictive.
Why you will love this recipe
- It is so easy to do: All you have to do is brown the meat and veggies, mix everything in the pot, and cook it in a large pot for a few hours. Dr. Pepper does most of the tenderizing as it cooks so it is practically falling apart by the time it is done. It has acids that break down the muscle fibers and collagen.
- Just one pot to clean: Since this recipe includes meat, potatoes, and vegetables in one pot, that is all you need. No more pots to deal with so cleanup is a breeze.
- It’s such an elegant meal: With the caramelized outer crust and melt-in-your-mouth meat, this roast is fit for a king. Serve it at a dinner party, holiday celebration, or just for a family meal.
What you’ll need to make Dr. Pepper pot roast
Special items
- Large pot – I use a dutch oven most of the time.
- Bowls
- Cooking utensils
Ingredients
- Chuck roast – I typically use a four-pound organic grass-fed chuck roast. It has more nutrients and fewer antibiotics and herbicides. I also think it tastes better.
- Pitted maraschino cherries – Sweet, syrupy, and tangy with no pits and a beautiful bright red color so they not only add sweetness, but they make the dish look more attractive as well.
- Molasses – Rich, thick, and smoky with a hint of burnt caramel, it adds a flavor that cannot be ignored.
- Worcestershire sauce – Peppery, tangy, savory, and salty as well as sweet, spicy, and malty. This umami sauce has all the flavors needed to perk up any dish.
- Beef broth – I use organic low-sodium beef broth to get the full flavor of beef without the extra salt and other additives.
- Dr. Pepper – Not only does this soft drink have a sweet flavor with a bit of a peppery taste but it also has a hint of vanilla, citrus, and a bit of a bite to it. The acidity in the soda is high enough to break down muscle fibers and tenderize the meat as well as caramelize the exterior.
- Carrots – For this recipe, I use two large carrots cut into one-inch pieces. I always use fresh organic carrots from the farmers’ market.
- Potatoes – I prefer using Yukon gold potatoes for this with the skin on because the skin is thin so they cook quickly and they hold their shape. But the flesh is so buttery and creamy, that there is no need to add any butter to them when eating them.
- Yellow onion – For a bold and pungent flavor that turns sweet when cooked. I like to dice mine in small pieces but leave them big enough to bite into.
- Garlic – Freshly minced garlic adds a sweet and strong taste that stands out but is not overpowering.
- Dried oregano – With its pungent and almost bitter flavor, dried oregano has notes of earthiness, hay, and mint.
- Bay leaves – Add a floral and herbal aroma with notes of eucalyptus and pine. They release their flavors after long cooking times and then they are thrown away.
- Fresh thyme – Earthy and bittersweet, it is also woodsy and savory to give this dish a variety of flavors.
- Fresh rosemary – Has a complex flavor profile with hints of citrus, evergreen, mint, sage, and lavender.
- Canola oil
- Salt and Pepper
How to make Dr. Pepper pot roast?
- Preheat the oven and prep the pot: First, I preheat the oven to 325 degrees F, place a large pot (or Dutch oven) over medium-high heat, and add two tablespoons of canola oil when hot.
- Season and sear: While I am waiting, I dry the beef roast with paper towels and season it with salt and pepper. Then, it goes into the pot to sear on both sides for five minutes before setting it aside.
- Saute the veggies: After I set the roast aside, I add the onions and cook them for two minutes, stirring frequently. The oregano, garlic, rosemary, and thyme go next. I cook and stir them for two more minutes.
- Make the sauce: Then, I pour in a half cup of broth and scrape the bottom of the pot well. The rest of the broth, Worcestershire sauce, Dr. Pepper, and molasses are stirred in next before I add back the beef, potatoes, cherries, rosemary, and bay leaves.
- Bake the roast: Now, the pot is covered, and it goes into the oven for three to four hours or until it is fork-tender. I remove and discard the bay leaves before serving the roast with glaze, cherries, and fresh herbs.
- Make the glaze: Once it is done cooking, I strain the liquid and discard the fat. I add the liquid to a small saucepan and cook on medium heat until it is thickened, typically about eight to ten minutes. If it is not thick enough, I add cornstarch slurry by mixing two tablespoons of cornstarch with ¼ cups of water.
Expert tip
How to choose beef for pot roast
First, pot roast isn’t a cut of meat in itself— it’s a cooking method. Basically, you brown a big hunk of tough beef, then braise it in seasonings and liquid for hours until it’s super tender.
Because of that low and slow procedure, tough cuts make the best choice for this recipe. I recommend a very lean cut with tons of connective tissue. These cuts have a high amount of collagen which breaks down during the cooking process. In turn, it tenderizes the meat and turns the braising liquid into a rich and velvety sauce.
Three particular cuts make a fine choice:
- Chuck – my absolute favorite! The terrific marbling makes for the juiciest results, and it’s usually more affordable than other cuts, too. It has the most connective tissue and marbling with a high-fat content, making it juicy, tender, and full of meaty flavor. This type of cut is only good for slow cooking since breaking down the fat and connective tissue is what makes it so tender. It takes time for that to happen, so it needs to cook for at least three hours at a low temperature.
- Brisket – this one is a barbecue staple, but it’s also a great option for this recipe thanks to a ton of fat that keeps the meat tender. However, it tends to be pricier than chuck. Also, the fat layers are thicker, so it is better to trim the surface before cooking it.
- Bottom round – also a wonderful cut for this cooking method! much leaner than the first two, so don’t forget to add more fat to your braising liquid to prevent the dish from drying out.
No matter which cut of beef you choose, make sure it gets the full treatment. By this, I mean searing it on each side for at least five minutes. This will lock in the juices, so it stays moist. Also, be sure it has enough liquid to cover it about halfway. It needs to be braised to keep it juicy as well.
Recipe variations and add-ins:
- Cajun pot roast: For spicy food lovers, heat this Dr. Pepper pot roast up with some of my Cajun seasoning.
- Another soda: Another way I change the flavor is by using a different soft drink. Try this recipe with cola, root beer, or even a fruity flavor like orange, lemon lime, or grape.
- More veggies: Sometimes I like adding some corn, peas, mushrooms, bell peppers, and other vegetables for a hearty meal.
- Make it crack: In my opinion, everything tastes better with some bacon, cheddar cheese, and ranch seasoning. Even with Dr. Pepper on it. There is a reason why they say it is addictive after all.
- Make it spicy: I like to add a dash of pepper flakes or chipotle if you like it hot.
- Instant pot: Sear the meat and sauté aromatics. Deglaze the bottom thoroughly with stock, and then add the rest of the ingredients for the braising liquid. Set timer to 45 minutes for High-Pressure cooking, then perform a natural release once done. Take out the meat and veggies. Reduce the strained liquid to create the glaze sauce.
- Slow cooker: Sear the meat, add everything to the crockpot and cook on low for 8 hrs. or on high for 4 hours. Reduce the strained liquid for the sauce and serve as desired!
Serving suggestions:
- Try it over my fluffy mashed potatoes or mashed cauliflower!
- Don’t waste a drop of that heavenly sauce and mop it up with these easy 30-minute dinner rolls or crusty beer bread.
- This is also a delicious dish to serve with a side salad or soup.
- For a different kind of salad, try this roast with my crack corn salad. It is amazingly easy with frozen corn, ranch dressing, bacon, and cheddar cheese.
- Looking for the perfect wine pairing? Some of my favorites are Grenache, Malbec, Rioja, Shiraz, and Bordeaux.
- For dessert, this cherry cheesecake fluff is incredible and goes so good with the cherry flavors in the roast.
Frequently asked questions
I use chuck roast, which has a lot of collagens in it, and although it has marbled fat, it has to break down, and that takes time. The collagen and tissues will not break down if it is not cooked long enough, making the meat tough. It cannot be rushed. Low and slow is the only way to cook this type of beef. The recipe calls for cooking it at 325 degrees F for three to four hours. That is how long it takes to break it down.
The key to cooking any kind of pot roast is cooking it low and slow. It will not fall apart if cooked for one hour at 400 degrees F. It has to be cooked for several hours at 325 degrees F. If the potatoes get too soft for your liking, they can be added later or cooked separately. Either way, it also has to be the right cut of meat. My only three choices are Chuck roast, beef brisket, or bottom round roast.
The best way to ensure the pot roast is juicy is to sear the meat before cooking it. First, pat it dry and season it with salt and pepper. Then, please place it in a hot oiled pan and let it cook on medium-high heat for four to five minutes on each side. Another reason it may not be juicy is if it is overcooked. This causes the muscle fibers to shorten and squeeze the juice out. Finally, remember to let the meat rest for at least 10 minutes after cooking so it can reabsorb the juices.
As I said before, low and slow cooking is the best way. However, there are other tricks to try. For example, lemon juice or vinegar can help tender the beef. Another way is to marinate it for 30 minutes to an hour before cooking it. Try a fruit juice like pineapple, apple, wine, or salt water. Keeping the pot lid on while cooking is also essential to keep it hot. Every time it is opened, it has to heat up again.
How to store:
- Refrigerate: To store, put the meat, vegetables, and glaze in separate airtight containers. They will stay fresh for up to four days in the fridge.
- Freezing: Freezing is also fine as long as they are separate. Wrap the meat in plastic, then in foil, and it can stay in the freezer for several months. The vegetables can be kept in freezer bags for several months as well. The glaze can be frozen in a freezer-safe jar for up to a month.
- Defrost: Thaw overnight in the fridge for the best texture and taste.
- Reheating: Reheat in the microwave. The meat can be reheated with the vegetables and some glaze on top for 60 to 90 seconds.
More pot roasts to try:
Recipe tips:
- The best cut of beef for this recipe is chuck roast, but beef brisket or bottom round roast will also work.
- To keep the roast from being too tough, cook it at a low temperature for several hours.
- Sear the meat before cooking to make it juicy.
- Remember to let the meat rest for at least 10 minutes before serving.
- Another way to tenderize the meat is to add some lemon juice or vinegar.
- Try to open the pot sparingly while cooking it.
Dr. Pepper Pot Roast
Ingredients
- 2 tablespoons canola oil
- 4 pound chuck roast boneless
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 can Dr. Pepper
- 2 carrots chopped into 1 inch pieces
- 1 lb potatoes cut into 1 inch thick pieces
- 3 sprigs fresh rosemary
- 1 cup maraschino cherries whole or halved – pitted
Instructions
- Place a large pot or Dutch oven over medium-high heat, and once hot, add two tablespoons of canola oil.
- Pat dry the beef with paper towels and season it with salt and pepper on all sides.
- Add the pot roast to the pan and brown on both sides, 4-5 minutes on each side. It should be nicely browned. Set aside.
- Add the onions to the same pan and cook for 1-2 minutes, stirring.
- Add the garlic, thyme, rosemary, oregano, stir and cook for 2 minutes.
- Add ½ cup of the broth and scrape the bottom of the pan well.
- Add the rest of the broth, molasses, Worcestershire sauce, and Dr. Pepper. Stir to combine.
- Add back the beef, potatoes, and cherries, and top with fresh rosemary and bay leaves.
- Preheat oven to 325 degrees F. Cover and cook in the oven for 3-4 hours or until fork-tender.
- Remove and discard the bay leaf before serving.
- To make the sauce into a glaze, strain the liquid out. After it is done cooking, spoon, and discard the fat. Simmer until reduced.
- Add the remaining sauce to a small pan and cook on medium heat until thickened about 8-10 minutes. You can also mix two tablespoons of cornstarch with 1/4 cut water and add the mixture to the saucepan.
- When serving, garnish with fresh parsley, a few maraschino cherries, and herbs.