Dr Pepper Slow Cooker Roast Beef Recipe


4.84 from 12 votes
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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

4.84 from 12 votes
A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker. Perfect for busy weeknight suppers.
Prep Time: 5 minutes
Cook Time: 7 hours
Total Time: 7 hours 5 minutes
Servings: 8


  • 1 (3-5) pound boneless roast beef (chuck or round roast), (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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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

Balsamic Roast Beef Recipe

Pot Roast Recipe

Balsamic French Dip Recipe

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.84 from 12 votes (3 ratings without comment)

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Recipe Review


  1. mignone says:

    5 stars
    How long it keeps if I freeze some portions please? Thanks.

    1. Robyn Stone says:

      Mignone, you can freeze this roast beef in an airtight freezer-safe container up to 3 months. I hope you enjoy!

  2. Jerry L Anderson says:

    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??

  3. W. Brian Belcher says:

    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. Debora says:

    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.

  5. Jillian says:

    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. Demi S. says:

    When you say cook 7 hours do you mean on high or low?