A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker. Perfect for busy weeknight suppers.

Okay, before I go any further, I have to tell you that this Dr Pepper Roast Beef is by far one of the best slow cooker roast beef recipe that I have ever had.

Hands down.

I didn’t add any potatoes or carrots to this recipe. I wanted just the meat so that I could easily use any leftovers in sandwiches or other dishes later in the week. {There’s a great one coming tomorrow, so be sure to come back for it.}

I also want to tell you that my love for Coca-Cola has not faded. It’s a Georgia born and bred drink and I can’t stay away from it for long. But, Dr Pepper just adds something special to this slow cooker roast recipe.

Oh my stars does it ever.

I love putting everything in the slow cooker and heading off for my day of activities without having to worry about what we’re having for supper.

I need all the help I can get for having supper ready after a busy day.

Coming home from late football practice and now adding games to the schedule leaves me with few nights that I can leisurely cook supper – if I ever could during the week. These are the nights I am more thankful than ever for my slow cooker.

And this Dr Pepper Slow Cooker Roast Beef.

And early bedtimes.

And my DVR.

But we’ll just talk about the roast for now.

Here’s my recipe for Dr Pepper Slow Cooker Roast Beef. I think you’ll love it.

Dr Pepper Slow Cooker Roast Beef Recipe

A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker. Perfect for busy weeknight suppers.
4.2 from 10 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time7 hrs
Total Time7 hrs 5 mins
Servings: 8
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 3-5 pound boneless roast beef (chuck or round roast)
  • 1 can Dr Pepper
  • 1 cup water
  • 2 dashes Worcestershire sauce
  • salt and pepper
  • 3 cloves garlic

Instructions

  • Place beef roast in slow cooker.
  • Add in all other ingredients.
  • Cook for 7 hours on low.
  • Serve warm with pan juices spooned over the top.
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Enjoy!

If you enjoy this recipe, you may also enjoy these:

Balsamic Roast Beef Recipe

Pot Roast Recipe

Balsamic French Dip Recipe

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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149 Comments Leave a comment or review

  1. What kind of meat do I buy at the store. I am terrible at finding the right kind…will it saw raost beef or something like chuck roast or rump roast????

    1. Typically when referring to an American Roast Beef you want a Top Round cut of beef. You can use other cuts such as rump roast, bottom round, eye of round but the best roast beef is top round. I was the GM of a fine dining establishment and am now in food sales so I’m speaking from experience.

    2. I ALWAYS USE A RUMP ROAST AND IT TURNS OUT GREAT, BUT I’VE ALSO USED A CHUCK ROAST WITH SUCCESS. THE ONLY DIFFERENCE IS THE CHUCK HAS A TON OF FAT THAT YOU WILL HAVE TO PICK OUT AFTER COOKING. THE RUMP HAS WAS IS CALL A CAP OF FAT. IT CAN STAY ON UNTIL YOU ARE FINISHED COOKING, BECAUSE IT KEEPS THE MEAT MOIST.

    3. I FORGOT TO MENTION THAT I USED A GOOD AMOUNT OF LAWRY’S SEASON SALT IN MY COOKER. THE FLAVOR WAS GREAT. I ALSO USED SOME BEEF STOCK, APPROX. 1 CUP. THE BEST FLAVOR CAME AS I REMOVED THE ROAST AND REDUCED THE LIQUID BY MORE THAN HALF AND THEN ADDED IT BACK TO THE MEAT FOR A HALF HOUR TO SIMMER. YOU CAN AT THIS POINT ADD YOUR FAVORITE BBQ SAUCE TO THE POT OR SERVE IT ON THE SIDE, WHICH IS MY FAVORITE WAY. SERVE ON A TOASTED BUN WITH COLESLAW ON THE SIDE.

  2. I have an addiction with chocolate and diet Dr Pepper …I’ve never imagined cooking with Dr Pepper and I’m very curious about the result! Well, we sometimes add wine, bier to cook meat so why not Dr Pepper. Be sure I’ll try it out!

    1. Thanks for spelling “Dr Pepper” correctly! There’s no period after Dr in the product name. Random Texas trivia.

  3. I know this recipe very well when it is done I shred cabbage and mix a little hot bbq sauce and mayo together with a little of the left over juice and serve it on a butter toasted bun very delicious

  4. Not sure if this was the beef but it was horrible. Meat was extremely dry with no flavor. Crock pot was full of fat and the sauce had no flavor.

    My beef was sourced from a local farm shop and the Dr. Pepper was bought from a local supermarket. Really disappointing.

    I will use the beef with a BBQ sauce and hope it improves.

    This is no way a negative comment on the website or the recipe it just didn’t work for me.

    Andrew

    1. I know I’m three months too late, Jim, but I can tell you I once tried Diet Dr Pepper and the answer is definitely no. It’s chemically different and not a tenderizer. More like a tougherizer.

  5. Sadly, this didn’t turn out great for me either. The Rival Crock Pot I have it only took 4.5 hours, just to note. The beef was tender but it’s pretty flavorless on it’s own.

  6. Have heard so many great things about Dr Pepper shredded pork, so I was excited to find this for beef. I, like others, found this to be a huge disappointment! I cooked on low for 7 hours & it didn’t seem tender. Cooked another hour on high. The meat was VERY tende, but as others have noted, had absolutely no flavor.

  7. I was impressed with this recipe. 7 hours on low turned a pretty dense bottom round roast into something I could cut with a fork. Flavor though is subjective. My mother thought the flavor was good enough to carry it even though I didn’t use enough salt. (She always says I never use enough salt, though.) I myself found the flavor barely perceptible. Drizzling the juice from the crock pot over it definitely helped, but it was basically water so you had to only use a few drops or you turned your plate into a swamp. It was suggested to me to reduce it down like you would a regular sauce and I think I will do that next time. I think the presence of the Dr Pepper really did have an effect on the quality of the meat though, so this recipe finished a little down for me, but definitely not out!

  8. These are all standard measurements but some roast can be quite large and some can be really small so should I just downsize if I’m using a 2 lb shoulder roast??

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