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Dr. Pepper Braised Pot Roast Dinner

Updated on November 13, 2011
The roast after the liquid mixture has been poured over it.
The roast after the liquid mixture has been poured over it.
Writing it all down.
Writing it all down.
Cooking the braise.
Cooking the braise.
Place the roasting pan just slightly up from the roasting rack.
Place the roasting pan just slightly up from the roasting rack.
When the internal temperature of the meat reaches 155° to 165° it is done.
When the internal temperature of the meat reaches 155° to 165° it is done.

It's a shameless guilt of mine to not follow recipes. Rather, I tend to find something that looks like it may be good, and then I dissect the recipe and turn it into something entirely different. Perhaps it's just the analytical part of me to want to break things down to the bare bones and then rearrange things into an order that I can understand. Then again, I may just also be a little bit lazy about cooking even if I really enjoy the process of cooking. Lots of recipes have lots of steps. Time is of the essense. I like to keep things fairly simple. I think most people do as well, especially if many who find themselves tied to the kitchen in preparing a meal for the family also find themselves tied to other obligations. Most people have distractions, and so a simple recipe simply helps the whole process of cooking go more smoothly. The less steps, the less attention required in the kitchen, and the distractions bedamned, they can be dealt with and still a great meal can be served up that can be enjoyed when all is said and done.

This recipe is a culmination of something I found in my local newspaper's food section, and my own ideas about how this dish should come together. Although I devitated quite dramatically from what I found, the test is in the end result. In this case, everything came together quite nicely. I can't say that perhaps a great analytical chef like Alton Brown might think the same of all things rendered here in this concoction, but the senses are the final judge when it comes to food for me. And so long as what I eat tastes good, so what about the science of it all. What's that old saying? "In the end it all goes to the same place anyway."

What we will be putting together today will be a Dr. Pepper braised pot roast dinner using a boneless chuck roast. When I made this I also made up a batch of Parmesan garlic mashed potatoes, and brussel sprouts.

For the Chuck Roast

3 1/2 - 4 1/2 lb boneless beef chuck roast
Kosher salt
Black pepper
Olive oil

Preheat oven to 350°. Season all sides of the meat with Kosher salt and pepper. In the skillet heat oil, and brown both sides of the roast over medium heat for about 5-7 minutes per side. When finished browning, transfer the roast into a roasting pan.

For the Braise

2 cups water
1 1/2 cups Dr. Pepper
2 beef bouillon cubes
2 tbsp minced garlic
1 tsp dried rosemary
1 tsp thyme
1 6 oz. can tomato paste

In a medium saucepan, mix together water, Dr. Pepper, and bouillon cubes. Bring liquid to a boil, then reduce heat to a simmer and add garlic, rosemary, thyme, and tomato paste. Cook liquid mixture for about 5 minutes more to blend flavors.

When done, evenly pour the mixture over the meat. The meat should be at least 1/2 submerged in the liquid. Place the roasting pan, uncovered, just slightly up from the roasting rack, and cook for approximately 2 1/2-3 hours, or until the temperature of the meat reaches 155° to 165°, turning the meat in the pan every hour. Keep an eye on the liquid. If the liquid evaporates to the point that the roast is less than 1/2 submerged in liquid, add a little water during cooking.

When the roast is finished cooking, transfer it to a serving platter or carving board, and set aside. Pour the remaining liquid into a saucepan and make a rue (simply a mixture of corn starch or flour and a little water). Bring the liquid to a slow boil and slowly add in the rue, continuously stirring, until the liquid thickens. Once the mixture is thickened, remove it from the heat, carve the roast into slices, and serve the roast with slathers of the gravy mixture.


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    • Springboard profile imageAUTHOR


      7 years ago from Wisconsin

      Carol3san, imagining what it might be look to have Smellanet. We'd all be doomed to recipes if they ever came up with that. Thanks for stopping in.

      Sharewhatuknow, hope it all turned out well. :)

    • sharewhatuknow profile image


      7 years ago from Western Washington

      I have every ingredient you just mentioned and saved your recipe. Gonna get that pot roast out of my freezer now! This sounds so delicious and am definitely going to use it in the next couple of days.

      Voted up, useful and interesting.

    • Springboard profile imageAUTHOR


      7 years ago from Wisconsin

      Psychicdog, through trial and error. I can think of many "ideas" that tasted like...well...let's just say they didn't taste very good. :) Thanks for stopping by. Always great to hear from you and happy cooking.

    • Springboard profile imageAUTHOR


      7 years ago from Wisconsin

      Drbj, glad you enjoyed the pork. That's one of my summertime faves. :) Yes, Dr. Pepper to braise a roast is certainly off the beaten path, but I really like trying different things. Sometimes experiments work and of course sometimes they don't. This one turned out better than I could have hoped. BTW, I'll be posting a good use for the leftover beef soon, just a version of mine of chipped beef—or whatever it actually is. It's just something I usually do with leftover roasts, so hopefully that can be enjoyed as well. Perfect for the season of cooking inside as well.

      Thanks for stopping by.

    • Springboard profile imageAUTHOR


      7 years ago from Wisconsin

      Peggy, thanks. I hope I hid well that my oven needs a little cleaning. :) This roast turned out quite well, and I was pretty happy with it. That same night I also did a little experiment with brussel sprouts. Not sure exactly what I was thinking, but I made a breading mixture with lemon peel and orange peel and some other seasonings.

      You'll notice that recipe is not here. D'oh!

    • Springboard profile imageAUTHOR


      7 years ago from Wisconsin

      Veronika, even that sounds good. Chicken and Dr. Pepper. You don't happen to have a recipe do you?

    • carol3san profile image

      Carolyn Sands 

      7 years ago from Hollywood Florida

      Boy does that looks good. I think I can almost smell it and taste the flavors....yummy!!

    • profile image 

      7 years ago

      making my mouth water. SB! That you don't follow recipes to the letter - I think that's actually a good policy especially if you've developed awareness of how ingredients will taste together.

    • drbj profile image

      drbj and sherry 

      7 years ago from south Florida

      Dr. Pepper to braise a roast, Jim? Well, I never. Really! I never. But I'm willing to give it a try. Thanks for this interesting recipe. Tried your grilled pork roast recipe. Twas phenomelicious.

    • Peggy W profile image

      Peggy Woods 

      7 years ago from Houston, Texas

      This does sound delicious. We seldom keep soda in the house but one of our grocery stores often offers free items with the purchase of something else. Next time they have free bottles of soda, I'll choose Dr. Pepper! Good accompanying photos with this recipe hub. Winter is a good time of year to have roasts in the oven! Voted useful and up!

    • VeronicaFarkas profile image

      Veronica Roberts 

      7 years ago from Ohio, USA

      Great idea and recipe! I've done a Dr. Pepper chicken before, but had not considered using it with beef. I will have to try it! Sounds delicious.

      Voted up, useful, & awesome!


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