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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 547kcal
Author Catalina Castravet


  • 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


  • Place a large pot or dutch oven over medium high heat and once hot add 2 tablespoons of canola oil.
  • Pat dry the beef with paper towels, and season it with the salt and pepper on all sides.
  • Add the pot roast to the pan and brown on both sides, 4-5 minutes on each side. 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, cherries, 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.
  • 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.
  • Garnish with fresh parsley, a few maraschino cherries and herbs when serving.



Calories: 547kcal | Carbohydrates: 25g | Protein: 45g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 907mg | Potassium: 968mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2602IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 6mg