Instant Pot Dr Pepper Pot Roast

Instant pot Dr Pepper Pot Roast – tender, good pot roast with a sweet Dr. Pepper kick that can be made keto!

Dr Pepper Pot Roast

This pot roast is easy – brown and then toss in an Instant Pot – and you have a good pot roast dinner in less than an hour! If you love good, tender pot roasts – and the flavor of Dr Pepper – this easy Sunday dinner is for you.

It is simple, packed with flavor, makes great leftovers, and even picky kids love the flavor!

Cooking roasts in the instant pot doesn't speedup cook time, it also helps to break down fat in thick cuts like roasts without drying them out. If you love this recipe, see how we're cooking pork tenderloin in an Instant Pot with a similar technique.

How To Make Dr Pepper Pot Roast

This recipe works with both regular Dr Pepper and Diet Dr Pepper.

Our husband and we are trying to stick to a keto diet as much as we can, and we opted for the Diet Dr Pepper to not throw off our carbs, but we make this with regular Dr Pepper often, too.

One note: if you don't like the flavor of non-sugar sweeteners, you should use regular Dr Pepper, as you will get a bit of the flavor from the sweeteners. We don't notice it because we are used to diet soda (we don't drink soda often, but we usually grab diet if we do because we don't like sweet drinks.)

Know pot roast timing. Roast is different than a steak in that you won't be looking at your digital thermometer to gauge how done your steak is – especially since this roast is cooking in a pressure cooker, so you won't be able to open it to check your progress.

Your roast *should* be done after 45 minutes at high pressure, with a natural release.

After the pressure releases on it's own (about 15 minutes), remove the pressure cooker lid, and test the roast with a fork, lightly pulling on the meat with the fork tines.

If the roast is soft, and starts to shred with light pressure, you're done!

If your roast is a bit large, or you didn't get a great seal, you might need to add a bit more cooktime.

In the rare case it's not tender after 45 minute pressure cook time, try an additional 5 minutes at high pressure and you should be all the way there.

Kitchen notes

If you don't have a pressure cooker, follow these steps to add the roast into a slow cooker for the same good flavor, with a longer cook time.

Please use a large dutch oven if cooking in the oven. We prefer enameled dutch ovens for their cleaning ease!

• After browning:
• Add to dutch oven and add garlic and Dr Pepper or Diet Dr Pepper.
• Roast 4 hours, covered, until roast is tender with light pressure from a fork.
• Remove roast and tent with foil on cutting board.
• Let roast rest at least 15 minutes before slicing.
• As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy.
• Slice roast and serve.

Recipe FAQ's

Which pot roast is the most tender?

Boneless chuck roast is our choice for a tender pot roast.

Does pot roast have to fall apart?

Pot roast should be fork tender, but doesn't necessarily fall apart when served. This recipe will shred apart somewhat.

How do we tell when pot roast is done?

Your roast will be done after 45 minutes, when meat pulls back light pressure from a fork. It will be soft, and able to shred.

How much pot roast to make per person?

Plan on about 1/2 lb or 8 oz per person when meat is your main dish.

Do we need to brown roast before cooking?

For the best flavor, and to keep meat from looking grey, we reccomend browning meat in a pan before adding to dutch oven with other ingredients.

Serve it with

We love to serve this pot roast with Crispy Roasted PotatoesThe Best Creamy Broccoli Cauliflower Salad Easy Baked Tomato Pie RecipeThe Best Air Fried Corn Ribsand Carrot Bacon!

You can find the rest of our easy side dish recipes here.

Instant Pot Dr Pepper Pot Roast Recipe

Ingredients

• 2 tbsp butter
• 3-5 pound boneless chuck roast
• 6 cloves garlic, peeled (chop or toss in whole- up to you!)
• 1 tsp fresh cracked black pepper
• 1 tsp celtic sea salt
• 2 cans Diet Dr Pepper or Dr Pepper

Method

1. In large, heavy skillet, melt butter and heat on medium high until foamy.
2. Generously season pot roast with salt and pepper.
3. Add roast to pan and brown on all sides.
4. When pot roast is browned all over, remove from pan in place in instant pot (without trivet).
5. Add garlic and Dr Pepper.
6. Close lid and set to seal.
7. Cook on high pressure for 45 minutes.
8. Let naturally release, about 15 minutes.
9. Serve immediately.