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