Dr. Pepper Pot Roast
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Dr. Pepper Pot Roast
Description
The Dr. Pepper Pot Roast features a boneless chuck roast seasoned and browned before simmering in a savory broth enriched with Worcestershire sauce, molasses, and Dr. Pepper soda. Fresh herbs such as thyme, rosemary, and bay leaves impart earthy and piney aromas throughout the long cooking process. Potatoes and carrots cook alongside the beef, absorbing the sauce's flavors and becoming tender. Adding maraschino cherries contributes a mild sweetness and an unexpected depth to the dish. Once cooked fork-tender, the roast is served with the rich, reduced sauce made by straining and simmering the cooking liquid. This pot roast combines slow-cooked tenderness with complex flavors highlighted by both herbal and sweet accents.
The roast is suitable for a comforting meal and pairs well with the included root vegetables for a hearty main course. Its preparation mainly requires slow oven cooking, allowing the flavors to meld over several hours. Discarding the bay leaves before serving ensures a pleasant texture and taste.
Ingredients
- 2 tablespoons canola oil
- 4 pound chuck roast boneless
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper ground
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon thyme finely chopped, fresh
- 1 teaspoon rosemary finely chopped, fresh
- 1 teaspoon oregano dried
- 2 bay leaf
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 can Dr Pepper soda
- 2 carrot chopped into 1 inch pieces
- 1 lb potato cut into 1 inch thick pieces
- 3 rosemary sprigs, fresh
- 1 cup maraschino cherries whole or halved - pitted
Instructions
- Place a large pot or Dutch oven over medium-high heat, and once hot, add two tablespoons of canola oil.
- Pat dry the beef with paper towels and season it with salt and pepper on all sides.
- 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.
- Add the onions to the same pan and cook for 1-2 minutes, stirring.
- Add the garlic, thyme, rosemary, oregano, stir and cook for 2 minutes.
- Add ½ cup of the broth and scrape the bottom of the pan well.
- Add the rest of the broth, molasses, Worcestershire sauce, and Dr. Pepper. Stir to combine.
- Add back the beef, potatoes, and cherries, and top with fresh rosemary and bay leaves.
- Preheat oven to 325 degrees F. Cover and cook in the oven for 3-4 hours or until fork-tender.
- Remove and discard the bay leaf before serving.
- To make the sauce into a glaze, strain the liquid out. After it is done cooking, spoon, and discard the fat. Simmer until reduced.
- Add the remaining sauce to a small pan and cook on medium heat until thickened about 8-10 minutes. You can also mix two tablespoons of cornstarch with 1/4 cut water and add the mixture to the saucepan.
- When serving, garnish with fresh parsley, a few maraschino cherries, and herbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 45g | 90% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 907mg | 38% |
| Potassium | 968mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 2602IU | 52% |
| Vitamin C | 3mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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