Crock Pot Dr Pepper Shredded Beef

A tender beef roast loaded with spices and slow cooked with Dr. Pepper and bbq sauce.

Course Dinner, Main Course

Cuisine American

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 392kcal

Add 1 onion, sliced in the bottom of a 6 quart slow cooker.
Place the 2-3 pound chuck roast on top of the sliced onions.
Season the roast with 1 teaspoon onion powder, 1 teaspoon garlic salt, 1 teaspoon smoked paprika, 1 teaspoon black pepper and 1 clove garlic, minced.
In a bowl, mix together 1 Tablespoon Worcestershire sauce, 12 ounce can Dr Pepper and 1 cup barbecue sauce.
Pour the sauce around the sides of the roast.
Cover and cook on low for 8-9 hours or 6 hours on high until tender. Do not remove the lid while cooking. This allows steam to escape and you may end up with tough meat that is hard to shred. Just set it and forget it!
When done, shred the beef with 2 forks (discard any fatty bits) and stir it around the sauce. Top with more bbq sauce if desired.
Then serve on hamburger buns.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Depending on the size of your roast, this generally feeds 4-6 people but could feed more or less depending on the weight of your roast.