How To Make Dr. Pepper Pot Roast
This savory pot roast with beef and potatoes braised with Dr. Pepper, beef broth, cherries, and chipotle bring out a sweet and spicy combo to the table!
- 4lbschuck roast,boneless
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 1tbspvegetable oil
- 1large yellow onion,diced
- 4yukon potatoes,cut into 2-inch chunks
- 2chipotle peppers in adobo sauce,with sauce
- 12ozDr. Pepper
- 2cupsbeef broth
- 2tbspbrown sugar
- 1cupmaraschino cherries,halved, including juice
Preheat the oven to 350 degrees F.
Season the beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
Cook on both sides for 6 to 8 minutes on each side, until seared well.
Remove the beef from the pot, then add in the onions. Sauté for about 3 to 4 minutes until translucent and lightly browned.
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 the oven for 3 hours.
Serve warm, and enjoy!
- Calories: 583.45kcal
- Fat: 15.48g
- Saturated Fat: 5.60g
- Trans Fat: 0.57g
- Monounsaturated Fat: 7.63g
- Polyunsaturated Fat: 2.12g
- Carbohydrates: 64.27g
- Fiber: 14.65g
- Sugar: 16.66g
- Protein: 56.22g
- Cholesterol: 145.15mg
- Sodium: 753.38mg
- Calcium: 257.63mg
- Potassium: 2111.28mg
- Iron: 11.45mg
- Vitamin A: 127.51µg
- Vitamin C: 34.78mg
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