No fancy schmancy title needed for this – just the truth.
It’s cold. I hate doing dishes. These two factors equate to a lot of crockpot dinners. In the past I’ve made chicken n’ noodles, beef roasts, teriyaki chicken, pork loin with apples (thanks for the recipe, Melissa!) and a variety of dips. I decided to put a twist on my roast prep and try a new flavor. I had heard of beef roasts cooked in Coke but I’m a Dr. Pepper fiend so I did some tweaking and came up with the following:
Buzzard’s Delish Dr. Pepper Beef Roast (again, no fancy titles here)
- 3 lb beef roast (top round, top sirloin, rump etc)
- 1 can Dr. Pepper
- ~10 oz water (I just filled up the soda can with water and called it good)
- Salt and pepper*
- 3 cloves garlic
- Worcestershire sauce*
- Secret ingredient
Combine all ingredients and cook in crockpot on low for 5-7 hours or until 145 degrees [it didn’t take 7 hours for mine to cook. More like 5.5]
*I learned how to cook from my mom and grandmas – they didn’t measure things out often so I don’t either.
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| Ingredients – very simple! |
I didn’t have any actual garlic so I used a combo of garlic salt and minced garlic from our fridge (again with the approximate amounts and substitutions). Probably 1 1/2 tsp of minced garlic. The salt and pepper and Worcestershire sauce are to taste – the Ninja really likes a lot of flavor so I poured in a whole heap (maybe 7-8 squirts/dribbles/shakes).
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| The masterpiece cooking – I won’t reveal my secret ingredient or how much of it I used but it’s in your spice cabinet. Probably. |
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| Excuse my horrible iPhone photo – I’ve mentioned before that I’m a horrible food photographer. But look how it’s still pink and not overdone! |
You guys, this was so delicious but please don’t overcook it! Roasts are done at 145 degrees F and it will be so delicious and you’ll love it and be sad you didn’t make a bigger roast so you had more for leftovers!
What’s been cooking in your kitchen?
Until next time,
~ Buzzard ~
