This slow cooker BBQ pot roast is one of my favorite ways to turn a handful of simple ingredients into a really good dinner. A chuck roast simmers low and slow in a sweet, smoky Dr. Pepper barbecue sauce until it shreds apart with a fork, then gets tossed back in that glossy sauce right before serving.
It's easy to put together and the payoff is huge!
I love making this one on busy weeknights because the slow cooker does almost all the work. I season and sear the roast, whisk together the sauce, and let everything cook while I go about my day.
By dinnertime, the house smells incredible and I've got a pot of tender, saucy beef ready to pile over mashed potatoes, stuff into sandwich rolls, or spoon over rice.
If you're in the mood for another cozy slow cooker dinner, my Slow Cooker Mississippi Pork Roast is always a favorite in my house too.
Ingredients
For this recipe, I always reach for a chuck roast. It's got enough marbling to get really tender and shred apart easily after a long day in the slow cooker. You can use a leaner cut if that's what you have, but it just won't shred as nicely or taste as rich as a BBQ chuck roast.
The barbecue sauce you pick matters a lot here since it's such a big part of the flavor. I like a smoky one when I want that deeper barbecue taste, but honestly, whatever sauce you already keep in your fridge will work fine.
See recipe card for quantities.
Make it Gluten-Free
To make this recipe gluten-free, just double-check your barbecue sauce and Worcestershire sauce, since both can sometimes contain gluten depending on the brand.
How to Make Slow Cooker Dr. Pepper Roast
Season and sear the beef.
Season the chuck roast all over with salt, pepper, and garlic powder. Sear the roast in hot oil for 2 to 3 minutes per side until it's deeply browned. Layer the sliced onions in the bottom of the slow cooker and set the seared roast on top.
Combine the sauce.
Whisk together the Dr. Pepper, barbecue sauce, brown sugar, Worcestershire sauce, and garlic.
Top the roast with sauce, then slow cook.
Pour the sauce over the roast. Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours, until the roast shreds easily.
Thicken sauce and serve.
Remove the roast, shred it, and whisk a cornstarch slurry into the sauce left in the slow cooker. Cook on high for 10 to 15 minutes until the sauce thickens, then return the shredded beef to the pot and toss it in the sauce before serving.
Equipment
I use a 6-quart slow cooker for this one, which gives the roast plenty of room to sit in all that sauce. If yours is on the smaller side, you might need to trim the roast down a bit or cut it in half so it isn't crowded.
A large skillet is also good to have on hand for searing the meat before it goes in.
Pro Tips
- Sear the roast in a hot pan. A good sear needs high heat to caramelize the outside before the meat goes into the slow cooker.
- Skim any excess fat off the surface of the sauce before you make the slurry. It keeps the finished glaze from tasting greasy.
- Save any extra sauce from the slow cooker to spoon over mashed potatoes when you serve the roast. It's too good to waste.
- If your slow cooker runs hot, start checking the roast for tenderness at the low end of the cook time.
Variations
Looking for something a little different? This sauce is amazing with pork as well! Try using a pork shoulder and otherwise following the directions as written for a Dr. Pepper BBQ pulled pork that is delicious on sandwiches.
Storage
I store leftovers in an airtight container in the fridge, and they'll keep for about 4 days. I always try to leave some of the sauce with the meat so it doesn't dry out when I reheat it.
This roast freezes really well too, so I love this dish for meal prep. I like to portion it into freezer bags where it can be frozen for up to 2 months. Just thaw it in the fridge overnight before reheating it in a skillet or the microwave.
FAQ
Not really! You can't pick out "Dr. Pepper" as a flavor once it's done. It just melts into the barbecue sauce and adds a little extra sweetness and depth, the same way brown sugar works in the background of a sauce.
Sure! Sear the roast the same way, then pop it in a covered Dutch oven with the sauce and bake at 300°F for about 3 to 4 hours, until it's falling apart.
It's probably just not hot enough yet. Cornstarch needs a good simmer to do its job, so make sure the slow cooker is on high and give it the full 10 to 15 minutes. If it's still thin after that, mix up a little more slurry and stir it in.
Slow Cooker BBQ Pot Roast with Dr. Pepper
Ingredients
- 3-4 lb chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 Tablespoon oil I used olive oil
- 1 small onion sliced
- 1 cup Dr. Pepper
- 1 cup barbecue sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon garlic minced
- 2 Tablespoons cornstarch
- 2 Tablespoons parsley chopped
Instructions
- Season the chuck roast on all sides with salt, pepper, and garlic powder.
- Heat the oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until deeply browned.
- Place the sliced onions into the bottom of the slow cooker. Transfer the seared roast on top of the onions.
- In a bowl, whisk together the Dr. Pepper, barbecue sauce, brown sugar, Worcestershire sauce, and minced garlic until combined.
- Pour the sauce evenly over the roast. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the roast is extremely tender and easily shreds apart.
- Remove the roast from the slow cooker and slice or shred as desired.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Stir the cornstarch slurry into the sauce in the slow cooker. Cover and cook on HIGH for another 10-15 minutes, until the sauce thickens and becomes glossy.
- Return the shredded roast to the slow cooker and toss in the sauce until fully coated.
- Sprinkle with parsley before serving over mashed potatoes, rice, noodles, or toasted sandwich rolls.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
More Slow Cooker Meals
Looking for other easy slow cooker recipes like this? Try these:
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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