Dr. Pepper Pot Roast

8 servings
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes

Dr. Pepper Pot Roast is a delicious hearty one pot meal! Sweet and spicy “pop” roast and potatoes braised with Dr. Pepper, potatoes, chipotle, and cherries.

Our Classic Pot Roast takes on the flavors of smoky, spicy, sweet Dr. Pepper Pulled Pork in this tasty, easy new oven roasted Dinner Recipe. Slow cooker and Instant Pot variations included in this post!

Dr. Pepper Pot Roast in pot


When this site first kicked off, one of the very first recipes posted was a sweet and savory Spicy Cherry Pop Roast Pork that’s been a summer favorite for years. It’s fork tender and perfect for Sunday dinner, leftovers, or just snacking on for days. This chuck roast has some of our favorite flavors from that original recipe with upgrades to make a mouthwateringly delicious meal.

Dr. Pepper Pot Roast starts with seasoned chuck roast, diced potatoes, and beef broth and gets a smoky, fiery kick from chipotles in adobo balanced out by sweet soda and cherries. Its equal parts savory, sweet, and spicy for a new twist on a classic dish. Plus its made in one pot so the clean up and cooking is beyond easy!

While this Dr. Pepper Pot Roast has some heat, it’s still a very family friendly dinner recipe, thanks to the sweetness of the maraschino cherries. If you are worried about it being too spicy though, you can always substitute them with mild dried ancho chili peppers. Soak the peppers in water until plump and rehydrated before using.

Dr. Pepper Pot Roast is such an easy one pot meal, you just sear the roast, sauté the onions, then dump every thing in the pot and bake in the oven. Once it’s in the oven, there’s no need to stir or check on it for a few hours so its a perfect weekend meal. Just get it ready in the afternoon, pop in the oven, and go about your day until dinner time.

You can finish Dr. Pepper Pot Roast on the stovetop if you want to leave the oven open for side dishes like Roasted Broccoli and Dinner Rolls. Once you add everything to the pot including the meat, bring the roast to a boil over medium-high heat. After it comes to a boil, move to a back burner over low heat and simmer for about 3 hours. Check the liquid levels halfway through in case your lid is not tight.

Dr. Pepper Pot Roast is great for meal prepping and leftovers! You can leave the potatoes out and portion it with Brown Rice for healthy lunch bowls. For an easy, delicious summertime lunch, use leftovers to make shredded BBQ beef sandwiches topped with Dr. Pepper BBQ Sauce and serve with Coleslaw.


Dr. Pepper Pot Roast serving in bowl


  • Meat: Pork would be delicious in this recipe, so swap in pork butt or pork shoulder for the chuck roast. Tougher cuts of wild game, like venison, become fork tender with the slow braising too.
  • Veggies: Other veggies that would go good in this Dr. Pepper Pot Roast are chopped carrots, canned diced tomatoes, turnips, and sweet potatoes. You can also add frozen corn nibblers or peas about halfway through the cooking time.
  • Seasonings: For more seasonings, use fresh or powdered garlic, rosemary, or thyme as well as ground spices like paprika, celery salt, and cumin. For minced garlic, cook until fragrant (30 seconds) after the onions are sautéed.
  • Peppers: Use pepperoncinis peppers for a tangy mild heat instead of the smoky spicy heat from chipotle peppers, or you can use diced fresh jalapeños (without seeds) for spicy without the smoky flavor.

Slow Cooker Dr. Pepper Pot Roast

  • Season chuck roast and then sear on both sides in a large skillet with oil over medium-heat.
  • Place seared chuck into slow cooker.
  • Sauté onions in the skillet and then add to slow cooker.
  • Add remaining ingredients to the slow cooker, stir and cover with lid.
  • Cook on low for 6-8 hours or on high for 3-4 hours.

Instant Pot Dr. Pepper Pot Roast

    • Turn on Sauté function and sear seasoned beef in oil for 3-4 minutes on both sides. Set aside.
    • Cook onions in Instant Pot until translucent.
    • Using 1 cup broth, deglaze pot and scrape off any brown bits. Leaving brown bits will trigger “burning food” and your pressure cooker won’t get hot enough.
    • Once deglazed, add beef and remaining ingredients to Instant Pot.
    • Seal lid and pressure valve. Set to Manual High Pressure for 45 minutes. Allow pressure to release naturally.



  • Serve: Dr. Pepper Pot Roast can be at room temperature for up to 2 hours and kept warm in a crockpot for up to 4 hours.
  • Store: Cool Dr. Pepper Pot Roast and transfer to an airtight container and refrigerate for up to 3 days. Reheat in oven for best taste, unless using in a leftover recipe.
  • Freeze: Once cooled, place Dr. Pepper Pot Roast in a sealed freezer safe container and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.

Dr. Pepper Pot Roast in pot, shredded

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Dr. Pepper Pot Roast

Dr. Pepper Pot Roast is a delicious hearty one pot meal! Sweet and spicy "pop" roast and potatoes braised with Dr. Pepper, potatoes, chipotle, and cherries.
Yield 8 servings
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 pounds chuck roast , boneless
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 tablespoon vegetable oil
  • 1 large yellow onion , diced
  • 4 Yukon potatoes , cut into 2” chunks
  • 2 chipotle peppers in adobo sauce , with sauce
  • 12 ounces Dr. Pepper
  • 2 cups beef broth
  • 2 tablespoons brown sugar
  • 1 cup maraschino cherries , halved including juice


  • Preheat oven to 350 degrees.
  • Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
  • Cook on both sides until seared well, 6-8 minutes on each side.
  • Remove the beef from the pot and add in the onions.
  • Sauté until translucent and lightly browned, about 3-4 minutes.
  • Add in the potatoes, chipotle peppers, Dr. Pepper, beef broth, brown sugar, cherries, and cherry juice and stir well.
  • Add the beef back to the pot, cover and cook in oven for 3 hours.


Calories: 580kcal | Carbohydrates: 37g | Protein: 46g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 760mg | Potassium: 1169mg | Fiber: 3g | Sugar: 21g | Vitamin A: 230IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 6mg

Dr. Pepper Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This was phenomenal. I used a bone-in chuck roast, made the recipe as written for the slow cooker. Incredibly easy, and flavorful. It truly is sweet, spicy, and smoky. The meat was fall-apart tender, and packed with flavor. It is a great alternative to the traditional mushroom soup variation of pot roast, and one that is definitely going in the rotation. Thank you for this!

  2. BIG HIT!!! I’m making this for the second time tonight. I make it in the slow cooker. Hubby was skeptical but…..

  3. This roast is phenomenal! The dr pepper adds a great richness and the meat was SO tender! Love this recipe!