Dr Pepper–Braised Pot Roast

Dr Pepper, with its heat spices and molasseslike sweetness, brings shocking depth to this slow-cooked pot roast. Chuck roast is good for lengthy, sluggish cooking, because the reduce’s connective tissue progressively breaks right down to grow to be fork-tender. The braising liquid is constructed from acquainted pantry staples together with mustard, ketchup, and white vinegar, making this a sensible but deeply flavorful meal. 

Does Dr Pepper make a roast tender?

Elements like vinegar or citrus juice — and on this case, Dr Pepper — assist break down fibers in robust cuts to make meat extra tender and scrumptious after cooking. Dr Pepper is surprisingly acidic: Lemon juice and vinegar are extremely acidic with a pH stage of round 2, and Dr Pepper is fairly shut at 2.9, which signifies that the soda helps to end up a wonderfully textured roast.

Notes from the Meals & Wine Take a look at Kitchen

Don’t skip searing the roast earlier than braising — it builds in important layers of caramelized taste that add complexity to the completed dish.

Recommended pairing

Pair this dish with a ripe, black-fruited Zinfandel, equivalent to Historical Peaks Paso Robles.

Make forward

The pot roast will be saved in an hermetic container within the fridge for as much as 4 days or frozen for as much as three months. If frozen, thaw in a single day within the fridge earlier than reheating.

This recipe was developed by Liz Mervosh; the textual content was written by Sheela Prakash.