This sweet and spicy slow cooked Dr Pepper Barbecue Beef is one of those slow cooker set-it-and-forget-it kind of entrees that’s pure goodness. Toss everything into the slow cooker and let your personal chef do the rest while you go about your day. The succulent beef easily pulls apart with a fork and the Dr Pepper barbecue sauce is sheer deliciousness. Serve it on warm kaiser rolls alone or topped with cole slaw for a happy family meal any day of the week.
Living in NC we are most know for our love of pulled pork barbecue. The debate generally gravitates to what type of sauce will be served along with it as opposed to the meat of choice we’ll be smoking. Eastern NC is most known for a vinegar based sauce while in Western NC you’ll find a sweet tomato based barbecue sauce. I’m basically a fan of all barbecue as long as it’s good barbecue. Whether it’s beef, chicken, or pork it’s all a welcome sight at my table.
While most home cooks aren’t equipped with a full-on professional smoker most do have a slow cooker handy. I chose chuck roast for this Dr Pepper coated beef barbecue as it’s such a great match for the sweet and tangy sauce and the slow cooking process transforms it into tender and succulent pulled beef. I’m including a link to my homemade Dr Pepper Barbecue sauce if you’re in the mood to make your own however, feel free to adapt with a prepared version or use the same amount of your favorite sauce instead. Warm kaiser rolls and creamy homemade cole slaw, Southern baked beans with a side of sweet corn on the cob is the kind of feast that has my family running, not walking to the table.
See it at Whatcha Crockin? here
- 1 (4-lb) boneless chuck roast
- 1 Tbsp olive oil
- 3 Tbsp barbecue seasoning, (i.e.Grill Mates Smokehouse Maple)
- ½ tsp garlic salt
- ½ tsp black pepper
- 1 cup Dr Pepper
- 1 tsp liquid hickory smoke
- 2 Tbsp Worcestershire sauce
- 2 cups prepared or homemade Dr Pepper Barbecue Sauce
- 8-10 Kaiser rolls
- Spray the inside of a 6 quart oval slow cooker with cooking spray.
- In a small bowl whisk together the Dr Pepper,and liquid smoke then pour into the bottom of the slow cooker.
- Rinse the chuck roast and pat dry with a paper towel. Drizzle with 1 Tbsp of olive oil.
- Rub the chuck roast on all sides with 3 Tbsp of barbecue seasoning. Be generous. Sprinkle with garlic salt and black pepper.
- Center the roast in the slow cooker, drizzle with Worcestershire sauce.
- Cook on low for 8-10 hours or until fork tender.
- Remove from the slow cooker and using 2 forks, pull apart the meat, removing all visible fat.
- Discard the cooking liquid reserving ½ cup.
- Whisk the reserved cooking liquid with 2 cups of barbecue sauce.
- Increase the slow cooker setting to high. Return the pulled beef to the slow cooker. Drizzle with the sauce.
- Cook on high for 30 minutes or just until bubbly.
- Serve on warm Kaiser rolls with a side of cole slaw, if desired.