Slow Cooker BBQ Pot Roast with Dr. Pepper

Slow cooker pot roast over mashed potatoes on a plate with carrots. A bottle of Dr. Pepper and a glass of soda are seen in the background.

Slow Cooker BBQ Pot Roast with Dr. Pepper

This slow cooker BBQ pot roast is tender, juicy, and packed with rich smoky-sweet flavor. A chuck roast slow cooks in a savory Dr. Pepper barbecue sauce until it's fall-apart tender and coated in a thick, glossy glaze. Serve it over mashed potatoes, piled onto sandwiches, or alongside buttery rolls.

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Course: Dinner

Cuisine: American

Keyword: slow cooker bbq roast

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: servings

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

A beef brisket can be used in place of the chuck roast if it fits your slow cooker.

Root beer can be substituted for the Dr. Pepper for a similar sweet, caramel-toned sauce.

Let the sauce finish thickening fully before adding the shredded beef back in for the glossiest finish.

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.

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