I love Dr. Pepper! Since my gastric bypass surgery, however, I can’t drink it. Ugh. But, I discovered tonight that I could cook with it. This original recipe comes from Robyn at Add a Pinch.
One 3-5 pound beef roast (I used a rump roast)
One bottle of Dr. Pepper (the recipe called for a can but I didn’t have any cans, so I used a bottle)
1 cup water
2 dashes of Worcestershire sauce
Salt and Pepper
3 garlic cloves, minced
Place beef in crock pot. Pour ingredients over the roast and set on LOW and cook for eight hours (the original recipe said seven).
After eight hours, remove roast and allow it to rest for five minutes minimum before carving and serving.
I plopped in some potatoes about 30 minutes before the roast came out and also made some roasted asparagus to go along with the roast.