DR. PEPPER POT ROAST (Gloria Pitzer)
Sear a 3 1/2 lb. boneless beef roast on both sides in a little hot oil along with 2 quartered onions and transfer to a (14 cup capacity) slow cooker pre heated to HI. Add to it 1 can (12 oz.) Dr. Pepper (diet or regular), 1 envelope of onion soup mix and 1 can (14 oz.) stewed tomatoes. Cook, covered, on HI for 1 1/2 hours. Reduce heat to LO and cook for 3-4 hours, depending on the size of roast, til fork tender. Serve with choice of steamed vegetables or over buttered noodles or with boiled red skin potatoes and cabbage. Freezes well for months.
Dr. Pepper Pot Roast Oven Method:
put all ingredients into Dutch oven sprayed inside in garlic-flavored Pam. Bake uncovered 1 hour at 350°. Cover with lid and bake at 250° for 4 hours or til meat is fork tender (time depends on the size of roast). This method does away with the need to sear roast as in original recipe that calls for using a slow cooker.
Dr. Pepper Pot Roast recipe is published in our August, 2000 Menu Minder.