I was missing Dr. Pepper since my stomach had gone crazy on me in November, so when I saw a recipe on Pinterest for Dr. Pepper Slow Cooker Roast Beef, I wanted to create my own version and see how it went. I don’t have a slow cooker, but I do have a dutch oven, so that’s what I used. This is the site with the original recipe (and there are a lot of great comments from people who’ve tried it and made modifications).
Here is the original recipe:
My version didn’t turn out as fall-aparty as I wanted, but it had good flavor and the veggies turned out really tasty.
- Beef roast (mine was an under 3 pound chuck roast)
- Dr. Pepper (I eyeballed the amount, but I think 2 cans would be enough for sure)
- 3 cloves of garlic, minced
- Generous splashes of Worchestershire sauce
- Yukon gold potatoes
- Celery — Just use an amount of veggies. Root vegetables work well. I used organic because they taste SOOO much better.
Preheat the oven to 325 degrees. Put olive oil in the bottom of the dutch oven and let it heat up on medium high heat. Once heated, sear all sides of the beef to get a nice crust. Then add the Worchestershire, Dr. Pepper, and garlic. The amount of Dr. Pepper should be enough to braise but not covering the roast. (Now, I added the chopped vegetables at this time, too, because I didn’t have time to put them in a bit later, but I suggest adding them an hour and a half after starting to cook the meat in the oven.) Then put the dutch oven in the oven oven (haha). The meat takes about 3 hours to fully cook. At that time, I turned the oven off and let it sit in the oven for a few more hours to hopefully tenderize.
It did okay. The taste was phenomenal, and the veggies, while a bit overcooked, were uber-delicious. This is another testament to the goodness of organic vegetables!