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Dr Pepper Slow Cooker Roast Beef with Sautéed Green Beans and Cherry Tomatoes

Traci Taylor

You might be surprised to know that soda is a great ingredient for cooking with meat.  Why?  Because the carbonation of soda helps to tenderize meats and adds a slightly sweet and unique flavor to your old favorites.  I made Dr. Pepper Roast Beef for the first time yesterday and was surprised how tasty it was.  This is the perfect meal to pop in the crock-pot and let cook during the day while you’re busy with other things.

Dr. Pepper Slow Cooker Roast Beef


  • 1- 3 to5 pound beef roast
  • 1 can Dr Pepper
  • 1 cup water
  • 2 dashes Worcestershire sauce
  • salt and pepper
  • 3 cloves garlic


Place beef roast in slow cooker. Add in all other ingredients. Cook for 7 hours on low. Serve warm with pan juices spooned over the top.

I decided to try the recipe below for my side veggies.  They were good, but I think next time I might cut the vinegar in half.  Even though I only used a little, the tomatoes soaked it right up and they tasted a little tangy.

Sautéed Green Beans and Cherry Tomatoes


  •     2 teaspoon(s) extra-virgin olive oil, divided
  •     1 pound(s) green beans, trimmed
  •     1/2 cup(s) water
  •     2 clove(s) garlic, minced
  •     1 1/2 cup(s) halved cherry tomatoes
  •     1 tablespoon(s) balsamic vinegar
  •     Salt & freshly ground pepper, to taste


Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.

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