Monday, November 18, 2013

Dr. Pepper Pot Roast

I've always seen lots of recipes online for Dr. Pepper pot roast but never got around to eating it. I grew up eating pot roast so anytime I see roast recipes I know I'm going to make them...one day. This ended up being so flavorful yet so moist. Even the next day! Being able to just put this in the slow cooker during the day makes it so easy! I just used a bag of mixed fruit, but you could certainly use more plums or apricots, whatever suits your fancy!


Dr. Pepper Pot Roast-adapted from "Semi-Homemade Cooking 2" by Sandra Lee
Total Time: 8 hours
Serves 8
  • 1 teaspoon seasoned salt
  • 1 teaspoon seasoned pepper
  • 3 small onions, sliced
  • 4-pound pork rump roast
  • 2 teaspoons ground cloves
  • 2 sticks cinnamon
  • 1 whole bay leaf
  • 12-ounces Diet Dr. Pepper
  • 8 ounces mixed dried fruit, such as prunes and apricots

Season roast with salt & pepper. In a heavy skillet, brown meat over medium-high heat.

In a 4-quart slow cooker, place sliced onions, and place browned roast on top of onions. Season with cloves, cinnamon sticks and bay leaf. Top with Diet Dr. Pepper and fruit. Cook on high 3 to 4 hours, or on low 8-9 hours or until roast is cooked and tender.
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