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Dr. Pepper Pot Roast

This Dr. Pepper Pot Roast is a magical blend of tender beef, sweet soda, and aromatic herbs for a rich, comforting one-pot meal.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Dr. Pepper, Easy, Pot Roast, Slow Cooker
Servings: 6 servings

Ingredients

  • 2 tablespoons canola oil for browning the roast
  • 4 pound chuck roast boneless, well-marbled for tenderness
  • 1 1/2 teaspoons kosher salt to season the meat
  • 1/2 teaspoon ground black pepper for a subtle kick
  • 1 yellow onion diced, provides sweetness and depth
  • 4 cloves garlic minced, adds aromatic warmth
  • 1 teaspoon fresh thyme finely chopped, an earthy herbaceous note
  • 1 teaspoon fresh rosemary finely chopped, complements the beef’s richness
  • 1 teaspoon dried oregano adds a hint of Mediterranean flair
  • 2 bay leaves infuse a subtle herbal aroma
  • 2 tablespoons molasses boosts the caramel flavor
  • 2 tablespoons Worcestershire sauce enriches the savory profile
  • 2 cups beef broth the flavorful base for braising
  • 1 can (12 oz) Dr. Pepper the secret ingredient for sweetness and complexity
  • 2 carrots chopped into 1-inch pieces, brings sweetness and texture
  • 1 pound potatoes cut into 1-inch thick pieces, for a hearty addition
  • 3 sprigs fresh rosemary for garnish and extra fragrance
  • 1 cup maraschino cherries whole or halved and pitted, a surprising pop of color and subtle sweetness

Instructions

  • Pat your chuck roast dry with paper towels. Sprinkle kosher salt and black pepper evenly over all sides of the roast.
  • Heat canola oil in your Dutch oven over medium-high heat. Sear the roast on each side for 4-5 minutes until a rich, brown crust forms.
  • Remove the roast and set aside. Lower heat to medium. Add diced yellow onion and minced garlic to the pot and cook for 3-4 minutes until softened and fragrant.
  • Stir in fresh thyme, rosemary, dried oregano, and bay leaves. Toast with onions and garlic for 1-2 minutes. Mix in molasses and Worcestershire sauce.
  • Pour in beef broth and entire can of Dr. Pepper, scraping the bottom of the pot to release browned bits.
  • Return the seared roast to the pot. Add chopped carrots and potatoes around the meat. Tuck fresh rosemary sprigs on top.
  • Cover the pot with a lid and reduce heat to low. Braise gently for 3 to 4 hours until meat is tender and pulls apart easily.
  • About 10 minutes before serving, stir in maraschino cherries. Remove bay leaves and rosemary sprigs before plating.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Tongs
  • Sharp knife and cutting board
  • Measuring Spoons and Cups
  • Lid for the pot
  • Serving platter or large bowl

Notes

  • Use brisket or round roast as a substitute for chuck roast if desired.
  • Olive oil or avocado oil can replace canola oil for searing.
  • Increase dried herbs if fresh are unavailable, about 1 1/2 teaspoons.
  • Maple syrup can substitute molasses for lighter sweetness.
  • Leftovers store well in the fridge for up to 4 days or freeze for 3 months.