Dr Pepper Pot Roast

Every time I make Dr Pepper Pot Roast, I’m reminded of family gatherings around the dinner table. The aroma wafting through the house as it cooks transports me to my childhood, where weekends were reserved for hearty meals and family stories. This dish has a way of bringing everyone together, whether it’s a cozy winter evening or a special occasion. I love how the combination of sweet and savory flavors melds beautifully, creating a comforting meal that warms you from the inside out. Each bite is tender, juicy, and loaded with flavor, thanks to the unique twist that the soda brings to this classic pot roast recipe. It’s truly a dish that feels like home, one that I’m excited to share with you.

Cooking Dr Pepper Pot Roast isn’t just about following a recipe; it’s about creating memories and sharing love through food. It’s the perfect dish for gatherings, as it feeds a crowd and leaves everyone satisfied. You can even set it and forget it; the longer it simmers, the more tender and flavorful the meat becomes. I can’t wait for you to try this recipe and experience the joy that it brings to the table!

Main Ingredients for Dr Pepper Pot Roast

The ingredients in Dr Pepper Pot Roast come together to create a harmony of flavors and textures. Each component plays a vital role in achieving that perfect, comforting dish. The key players here include the chuck roast, which is ideal for slow cooking, allowing the meat to absorb all the delicious flavors. The addition of Dr Pepper adds a unique sweetness that beautifully complements the savory elements.

• 2 tablespoons canola oil – Used for searing the roast, adding depth of flavor.
• 4 pounds chuck roast, boneless – The star of the dish, providing rich, juicy meat.
• 1 1/2 teaspoons kosher salt – Enhances the overall flavor of the roast.
• 1/2 teaspoon ground black pepper – Adds a subtle spice.
• 1 yellow onion, diced – Provides a sweet and savory base.
• 4 cloves garlic, minced – Infuses the dish with aromatic flavor.
• 1 teaspoon fresh thyme, finely chopped – A herb that enhances the savory profile.
• 1 teaspoon fresh rosemary, finely chopped – Adds a fragrant, earthy note.
• 1 teaspoon dried oregano – Contributes an herby flavor.
• 2 bay leaves – Imparts a subtle aromatic flavor.
• 2 tablespoons molasses – Adds richness and depth of flavor.
• 2 tablespoons Worcestershire sauce – A classic ingredient for umami goodness.
• 2 cups beef broth – Forms the base of the cooking liquid.
• 1 can Dr. Pepper – The secret ingredient that brings sweetness and complexity.
• 2 carrots, chopped into 1 inch pieces – Adds sweetness and texture.
• 1 lb potatoes, cut into 1 inch thick pieces – A hearty addition that complements the roast.
• 3 sprigs fresh rosemary – For garnish and extra flavor.
• 1 cup maraschino cherries, whole or halved – pitted – For a unique sweet contrast.

Dr Pepper Pot Roast Instructions

Making Dr Pepper Pot Roast is a straightforward process, and I’ll guide you through it step by step. As the ingredients meld together, you’ll get to witness the transformation of simple items into a mouth-watering feast. Follow these instructions carefully, and you’ll have a delicious meal ready to impress.

1. Place a large pot or Dutch oven over medium-high heat and allow it to get hot. Once the pot is hot, add 2 tablespoons of canola oil. The oil should shimmer slightly, indicating that it’s ready for the next step.
2. While the oil heats, pat dry the chuck roast using paper towels. This step is important as it helps achieve a good sear. Season the roast generously with kosher salt and ground black pepper on all sides, ensuring it’s well-flavored.
3. Once the oil is hot, carefully add the seasoned pot roast to the pan. Sear it on both sides for about 4 to 5 minutes until it develops a deep brown crust; this will enhance the flavor of the dish. After searing, remove the roast from the pan and set it aside.
4. In the same pan, add the diced yellow onion. Cook it for about 1 to 2 minutes, stirring frequently. You want the onions to become translucent and aromatic.
5. Next, add the minced garlic, fresh thyme, fresh rosemary, and dried oregano to the onions. Stir and continue to cook for an additional 2 minutes. The combination of these ingredients will create a fragrant base for your roast.
6. Pour in half a cup of the beef broth and use a wooden spoon to scrape the bottom of the pan, deglazing it and incorporating all those flavorful bits that have stuck to the bottom.
7. Add the remaining beef broth, molasses, Worcestershire sauce, and the star of the show—Dr. Pepper. Stir everything together until well combined.
8. Return the pot roast to the pan along with the chopped carrots, potatoes, and the bay leaves. Top it off with fresh rosemary sprigs for added flavor. It’s starting to look amazing, isn’t it?
9. Now, preheat your oven to 325 degrees Fahrenheit. Cover the pot with a lid and place it in the oven. Let it cook for about 3 to 4 hours or until the meat is fork-tender. You can check on it occasionally, but resist the urge to remove the lid too often.
10. Once the roast is tender, carefully remove it from the oven. Discard the bay leaves before serving. To turn the cooking liquid into a glaze, strain the liquid out. After cooking, spoon off and discard any excess fat. Simmer the liquid until it reduces and thickens, about 8 to 10 minutes.
11. For serving, garnish the Dr Pepper Pot Roast with fresh parsley, a few maraschino cherries, and any herbs you prefer. This not only adds flavor but also makes the dish visually appealing.

Recipe Notes about Dr Pepper Pot Roast

Here are some helpful tips to ensure your Dr Pepper Pot Roast turns out perfectly every time. These pointers will enhance your cooking experience!

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop.
• Freezing: You can freeze leftover pot roast. Just make sure it’s cooled completely before transferring it to a freezer-safe container. It can last for up to 3 months.
• Pairing: Serve with creamy mashed potatoes or fresh bread to soak up the delicious sauce. A side salad can add a fresh touch.
• Variations: Feel free to add other vegetables like peas or green beans in the last hour of cooking for added color and nutrition.
• Garnishing: Fresh herbs like parsley or thyme can brighten up the dish when served.

Pairing Suggestions for Dr Pepper Pot Roast

When serving your delicious Dr Pepper Pot Roast, consider these delightful pairing suggestions to elevate the meal:

• Mashed Potatoes: Creamy mashed potatoes are a classic side that complements the rich flavors of the roast.
• Steamed Vegetables: Bright, steamed vegetables like green beans or broccoli add color and a healthy touch to your plate.
• Fresh Salad: A light salad with mixed greens can provide a refreshing contrast to the heaviness of the pot roast.
• Crusty Bread: Serve with slices of crusty bread or rolls for a comforting, hearty experience.
• Occasions: This dish is perfect for family gatherings, holiday dinners, or cozy winter nights.
• Seasonal Pairings: Use seasonal root vegetables to enhance the dish, such as parsnips or turnips.

FAQ

Conclusion

The Dr Pepper Pot Roast is truly something special, combining unique flavors that create a comforting and satisfying meal. I encourage you to try this recipe for your next family dinner or special occasion. It’s guaranteed to impress your loved ones and become a beloved staple in your home. Don’t wait—give it a try tonight!

Dr Pepper Pot Roast

The ultimate comfort food, Dr Pepper Pot Roast is a melt-in-your-mouth dish that combines rich flavors and tender meat. This easy weeknight dinner is perfect for gatherings and will leave everyone craving more!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons canola oil
• 4 pounds chuck roast, boneless
• 1.5 teaspoons kosher salt
• 0.5 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

Equipment

• Saucepan
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Place a large pot or Dutch oven over medium-high heat and once hot, add two tablespoons of canola oil.
2. Pat dry the beef with paper towels and season it with 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. It 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, and cherries, and 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. Simmer until reduced.
12. Add the remaining sauce to a small pan and cook on medium heat until thickened about 8-10 minutes.
13. When serving, garnish with fresh parsley, a few maraschino cherries, and herbs.

Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop.
• Freezing: You can freeze leftover pot roast. Just make sure it's cooled completely before transferring it to a freezer-safe container. It can last for up to 3 months.
• Pairing: Serve with creamy mashed potatoes or fresh bread to soak up the delicious sauce. A side salad can add a fresh touch.
• Variations: Feel free to add other vegetables like peas or green beans in the last hour of cooking for added color and nutrition.
• Garnishing: Fresh herbs like parsley or thyme can brighten up the dish when served.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.