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

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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.

4.75 from 8 votes

Dr Pepper Slow Cooker Roast Beef Recipe

Dinner 7 hrs 5 mins

Prep Time 5 mins
Cook Time 7 hrs
Servings 8
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker. Perfect for busy weeknight suppers.


  • 1 (3-5) pound boneless roast beef (chuck or round roast)
  • 1 (12-ounce) can Dr Pepper
  • 1 cup water
  • 2 dashes Worcestershire sauce
  • salt and pepper
  • 3 cloves garlic


  • 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.

Nutritional Information

Calories: 423kcal | Carbohydrates: 5g | Protein: 42g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 141mg | Sodium: 138mg | Potassium: 531mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Robyn xo

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

Balsamic Roast Beef Recipe

Pot Roast Recipe

Balsamic French Dip Recipe

Slow Cooker Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 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.

  2. 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.

  3. 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!

  4. 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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