Slow Cooker Roast Beef with Dr. Pepper is easy to make, so tender, and full of delicious flavor – it’s the perfect roast for any occasion! Crockpot roast recipe for anyone who loves Dr.Pepper!
Slow Cooker Dr. Pepper Roast is the perfect
O9
O9
- 1- 3lb beef chuck roast
- 2 cups Dr. Pepper soda
- 1 cup beef broth
- 1 packet dry Onion Soup Mix
- 1 TBSP Worcestershire sauce
- Set Slow Cooker on high while you prep the food. I use a 7-quart slow cooker, but anything 5 quart and above would work well for this recipe.
- Put your roast in the slow cooker. Combine all other ingredients and stir gently to combine. Pour over the top of the roast. Place the lid on the slow cooker and reduce temperature to LOW.
- Cook on LOW for about 8 hours. Increase temperature to HIGH and cook an additional 2 hours. For slow cooking roasts entirely on Low for 12-14 hours while you sleep.
- When roast is done, pull out of slow cooker and shred meat, discarding any gristle.
- Use a ladle and a small strainer to use some of the juices in the slow cooker to make a gravy. I strained about 1 cup of liquid, then in a separate bowl, put 1 TBSP of cornstarch and 2 TBSP of liquid together. Stir until combined, then add the cornstarch mixture to the remaining cup of strained liquid. Whisk together. Microwave for about 1 minute, stopping at 30 seconds to whisk again. Gravy should be thickened. Ladle some over the meat to serve.
-Justin Thyme-Two cents worth of opinion.
* I like serving this on a open face toasted slice of Texas Toast bread. Buttered and seasoned with a little garlic powder. Optional if you would like to add shredded cheese of your choice. Mashed or Au Gratin potatoes are good choices for a side. Tender scallions on the side also make a good munch with this recipe.
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