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