Dr Pepper Adobo Pot Roast

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Aug 30, 2025

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I’m always looking for new, delicious ways to make Pot Roast since it is one of my family’s favorite meals, and recently decided to up the flavor with an amazing Dr Pepper Adobo Sauce that is a little sweet, a little smoky, and incredibly easy to make.

This Dr Pepper Adobo Pot Roast is simple enough even new cooks can make it – and packs a ton of flavor into a complete dutch oven recipe!

Close-up of shredded beef with brown sauce, garnished with chopped herbs, next to cooked baby potatoes.

A ceramic dish with roasted baby potatoes and shredded braised beef garnished with chives, next to a mortar and pestle containing coarse salt.

Shredded beef with sauce garnished with chopped chives, served alongside whole roasted baby potatoes.

A dish of cooked baby potatoes and shredded beef, garnished with chopped herbs and drizzled with sauce, served in a brown patterned bowl.

How to Make Adobo Dr Pepper Pot Roast

This pot roast takes a while to cook, but is incredibly simple with easy to follow steps – it is a true beginner cook dinner.

Spicy Dr Pepper Pot Roast Ingredients

Beef chuck roast (3–4 lb) – the star of the dish, with marbling that melts into the sauce and keeps the meat juicy and tender
Olive oil (2 tbsp) – used to sear the beef and vegetables, adding richness and caramelized flavor.
Onion (1 large, sliced) – provides natural sweetness and depth to balance the spice and acidity.
Garlic (4 cloves, minced) – adds earthy pungency and enhances savoriness.
Beef broth (1 cups) – forms the savory backbone of the braising liquid and keeps the roast moist.
Dr Pepper (24 oz, not diet) – brings sweetness, caramel, and spice notes that balance the smoky heat of the adobo.
Adobo sauce (2–3 tbsp) – smoky, tangy, and spicy, adding depth and complexity.
Chipotle peppers in adobo (2-4, optional) – intensify the heat and smoky flavor for spice lovers.
Tomato paste (2 tbsp) – adds concentrated umami, subtle sweetness, and helps thicken the sauce.
Ground cumin (1 tsp) – earthy and warm, boosting the Mexican-inspired flavors.
Smoked paprika (1 tsp) – reinforces smoky flavor without extra heat.
Dried oregano (1 tsp) – adds a slightly bitter herbal note to balance sweetness and richness.
Bay leaves (2) – contribute a subtle herbal undertone that smooths the sauce.
Salt and black pepper (to taste) – essential for balancing and enhancing all the flavors.
Baby potatoes (1 ½ lbs, halved) – hearty and starchy, they absorb the sauce beautifully.
Carrots (3, cut into chunks) – add natural sweetness and earthiness.
Fresh cilantro or parsley (optional, for garnish) – a bright, fresh finishing touch that cuts through richness.

Spicy Dr Pepper Pot Roast Process

Once you gather your ingredients, we will use the following steps:

A large piece of raw meat marinating in a sealed plastic zip-top bag with a dark liquid, placed on a white surface.

Marinate

Season pot roast with salt and pepper, and add to plastic bag with 12 oz Dr Pepper. Let sit 30 minutes, up to overnight.

A large, seasoned steak cooking in a black frying pan with a gold handle on a light-colored surface.

Sear Roast

After marinating, sear pot roast on all sides in a pan on high heat. Add 1 tbsp olive oil to prevent sticking if not using a nonstick pan.

A red Dutch oven filled with halved baby potatoes, sliced onions, whole garlic cloves, and herbs, ready for cooking.

Add Potatoes and Vegetables

Add baby potatoes, onions, garlic, and herbs to pan. Drizzle in olive oil.

A pot with seared beef, red and yellow baby potatoes, sliced onions, whole garlic cloves, and sun-dried tomatoes, ready to be cooked.

Add Seared Roast

After browning roast on all sides, add to dutch oven or heavy-lidded pot with adobo sauce and chiles, marinade Dr Pepper + additional Dr Pepper, beef stock, oil, and the rest of the ingredients.

A red pot filled with cooked pot roast, baby potatoes, onions, and sun-dried tomatoes in a brown broth.

Remove Roast and Potatoes

Remove roast and set in a large bowl (or bowl of a stand mixer with the paddle attachment) to shred. Place potatoes and vegetables on a platter to serve, leaving just the liquid in the pan.

A pot filled with dark brown broth, containing pieces of meat, herbs, and visible chunks of garlic.

Reduce Sauce

Bring the sauce to a boil on the stove, then reduce to medium and let it thicken and reduce, about 5 minutes. Add a cornstarch slurry (equal parts cornstarch and water)

Serve

Add shredded roast to pan with potatoes, drizzle thickened sauce over the top of everything, and top with chopped chives.

Tips and Tricks for Perfect Spicy Dr Pepper Pot Roast and Potatoes

Sear the meat well before braising – a deep brown crust locks in flavor and gives the sauce a rich, savory base.

Use full-sugar Dr Pepper – diet versions won’t caramelize the same way and can leave a bitter aftertaste.

Adjust the spice level by adding more or less adobo sauce and chipotle peppers depending on your heat preference.

Don’t skip the tomato paste – it helps thicken the sauce and balances the sweetness from the soda.

Taste the sauce before serving – you may want to add a pinch of brown sugar if it’s too spicy, or a splash of vinegar or lime juice if it’s too sweet.

Cook low and slow – 300°F in the oven or 8 hours on LOW in a slow cooker ensures fork-tender beef.

Keep vegetables chunky so they hold their shape during the long cook time.

Skim extra fat off the top before serving if the sauce feels too heavy.

Shred or slice the beef before plating – it makes serving easier and helps the meat soak up more sauce.

Make it ahead – the flavors deepen overnight, and leftovers are even better the next day.

Use leftovers creatively – shredded meat makes amazing tacos, burritos, or sliders.

FAQs

Can I use a different cut of beef?
Yes! Chuck roast works best for tenderness, but brisket or bottom round can also be used. Just note they may need extra cooking time.
Do I have to use Dr Pepper?
Dr Pepper adds a unique sweet-spicy depth, but you can substitute with Coke, root beer, or even a dark beer for a slightly different flavor.
Is this dish very spicy?
The adobo sauce adds smoky heat, but you can control the spice by adjusting the amount of sauce and chipotle peppers. Use less for mild, more for fiery.
Can I make this in a slow cooker?
Absolutely! Sear the beef first for best flavor, then cook on LOW for 8 hours or HIGH for 4–5 hours until the meat is tender.
Can I make this in an Instant Pot?
Yes – sear the beef using the sauté function, then pressure cook on HIGH for about 60–70 minutes, followed by a natural release.
What kind of potatoes work best?
Baby Yukon gold or red potatoes hold their shape well during slow cooking. Russet potatoes can get too soft and fall apart.
Can I make it ahead of time?
Yes, and it actually tastes even better the next day as the flavors meld together. Reheat gently on the stove or in the oven.
What should I do if the sauce is too thin?
Remove the beef and veggies, then simmer the liquid uncovered on the stove until it reduces and thickens.
What if the sauce is too spicy?
Stir in a little brown sugar, honey, or extra broth to mellow the heat.
Can I freeze leftovers?
Yes – portion the shredded beef and sauce into freezer-safe containers. It will keep well for up to 3 months.

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Dr Pepper Adobo Pot Roast