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–+ servings

Slow Cooker Dr. Pepper BBQ Beef

This Dr. Pepper BBQ beef recipe is a sweet and tangy twist on classic slow cooker shredded beef, cooked low and slow in a rich, flavorful homemade sauce. Serve this easy crockpot BBQ beef on toasted buns with melted provolone cheese for a delicious family-friendly dinner everyone will love.
Prep Time 5 minutes
Cook Time 8 hours
Serving Size 8

Equipment

Ingredients

  • 3 lb. beef roast
  • 6 oz. Dr. Pepper (half of a can)
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 1 tsp paprika
  • ½ tsp pepper
  • ½ tsp dry mustard
  • 1/2 cup BBQ sauce
  • 8 count ciabatta rolls
  • 8 slices provolone cheese
  • 2 tbsp water
  • 2 tbsp cornstarch

Instructions

  • In a medium bowl, mix together Dr. Pepper, BBQ sauce and Worcestershire sauce until well combined.
  • Season the beef roast generously on all sides with seasonings.
  • Place the roast in the slow cooker and pour the Dr. Pepper mixture over the top.
  • Cover and cook on low for 8 hours, or until the beef is tender and easy to shred.
  • Remove the beef from the slow cooker and shred it using two forks.
  • Strain and reserve the cooking juices, then pour them into a saucepan.
  • In a small bowl, whisk together cornstarch and water to make a slurry, then slowly stir it into the juices.
  • Heat over medium heat, stirring frequently, until the sauce thickens.
  • Place slices of provolone cheese on one half of the ciabatta rolls and broil until melted and bubbly.
  • Add the shredded beef to the rolls, drizzle with the thickened sauce, and serve warm.
  • Enjoy!