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Dr. pepper pot roast with maraschino cherries

Dr. Pepper Pot Roast

Dr. Pepper Pot Roast is meltingly tender, smoky, and savory with a sweet kick from Dr. Pepper and Maraschino cherries.

Course Main Course
Cuisine American
Keyword Dr. Pepper Pot Roast
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 547 kcal
Author Catalina Castravet

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
US Customary - Metric

Instructions

  1. Place a large pot or dutch oven over medium high heat and once hot add 2 tablespoons of canola oil.
  2. Pat dry the beef with paper towels, and season it with the salt and pepper on all sides.
  3. Add the pot roast to the pan and brown on both sides, 4-5 minutes on each side. Should be nicely browned. Set aside.
  4. Add the onions to the same pan and cook for 1-2 minutes, stirring.
  5. Add the garlic, thyme, rosemary, oregano, stir and cook for 2 minutes.
  6. Add ½ cup of the broth and scrape the bottom of the pan well.

  7. Add the rest of the broth, molasses, Worcestershire sauce, and Dr. Pepper. Stir to combine.

  8. Add back the beef, potatoes, cherries, top with fresh rosemary and bay leaves.

  9. Preheat oven to 325 degrees F. Cover and cook in the oven for 3-4 hours or until fork-tender.

  10. Remove and discard the bay leaf before serving.
  11. To make the sauce into a glaze, strain the liquid out after it is done cooking, spoon and discard the fat.
  12. Add the remaining sauce to a small pan and cook on medium heat until thickened, about 8-10 minutes. You can also mix 2 tablespoons of cornstarch with 1/4 cut water and add the mixture to the saucepan.
  13. Garnish with fresh parsley, a few maraschino cherries and herbs when serving.

Recipe Video

Nutrition Facts
Dr. Pepper Pot Roast
Amount Per Serving
Calories 547 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Cholesterol 156mg52%
Sodium 907mg39%
Potassium 968mg28%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 22g24%
Protein 45g90%
Vitamin A 2602IU52%
Vitamin C 3mg4%
Calcium 85mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.