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
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.
EASY SIDE DISH RECIPES:
VARIATIONS ON DR. PEPPER POT ROAST
- 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.
MORE POT ROAST RECIPES:
HOW TO STORE DR. PEPPER POT RAOST
- 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
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 8 servings, Amount per serving: 580 calories, Calories: 580g, Carbohydrates: 37g, Protein: 46g, Fat: 28g, Saturated Fat: 13g, Cholesterol: 156mg, Sodium: 760mg, Potassium: 1169mg, Fiber: 3g, Sugar: 21g, Vitamin A: 230g, Vitamin C: 18g, Calcium: 74g, Iron: 6g
All images and text © for Dinner, then Dessert.