Dr. Pepper Jalapeño Beef
Who doesn’t love a recipe that brings together sweetness, spice, and a rich, tender meat? This Dr. Pepper Jalapeño Beef is a recipe I can’t wait for you to try! It’s got everything you could want in a hearty main dish: succulent beef slow-cooked in Dr. Pepper for an unexpected sweetness, with a hit of jalapeño to keep things exciting.
My family loves this dish so much that it’s become a favorite for casual dinners and even special gatherings. This recipe is easy to prepare, but it tastes like you’ve been cooking all day!
Questions I Often Get Asked About This Recipe
Q: What does Dr. Pepper do for the beef?
A: The Dr. Pepper adds a subtle sweetness and a hint of caramel flavor, making the beef incredibly tender and juicy. The soda’s acidity helps break down the meat fibers, making each bite melt-in-your-mouth delicious.
Q: Can I make this recipe in a slow cooker?
A: Absolutely! This recipe works wonderfully in a slow cooker. Just follow the same steps, then cook on low for 6–8 hours or on high for 4–5 hours until the beef is fall-apart tender.
Q: What if I don’t like jalapeños or want a milder version?
A: You can reduce the jalapeño or omit it altogether. If you still want a bit of heat, try adding just a pinch of red pepper flakes instead.
Q: Can I use another type of soda?
A: While Dr. Pepper gives a unique flavor, you could substitute with cola or root beer for a different twist. Each soda brings its own character, so feel free to experiment!
What You Need to Make Dr. Pepper Jalapeño Beef
- 3 lbs beef chuck roast – The ideal cut for slow-cooking; it becomes incredibly tender and flavorful.
- 2 tablespoons olive oil – For browning the beef, which adds depth of flavor.
- 1 large onion, diced – Adds sweetness and depth to the sauce.
- 3–4 garlic cloves, minced – Garlic brings an aromatic base to the dish.
- 1 cup Dr. Pepper – The secret ingredient for sweetness, with a subtle cherry undertone.
- 2–3 fresh jalapeños, sliced – Adjust to taste; adds spice and a mild earthy flavor.
- 1 tablespoon Worcestershire sauce – Enhances the savory notes with its umami kick.
- 1 tablespoon soy sauce – Adds depth and complements the sweetness of Dr. Pepper.
- 1 teaspoon smoked paprika – Adds a hint of smokiness to the beef.
- 1 teaspoon salt – Adjust to taste.
- ½ teaspoon black pepper – For seasoning and subtle heat.
- Fresh cilantro, for garnish – Optional but recommended for freshness.
How to Make Dr. Pepper Jalapeño Beef
- Prepare the Beef: Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- Sear the Meat: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until it’s golden brown, about 3–4 minutes per side. This step locks in the juices and adds flavor. Set the beef aside.
- Sauté Aromatics: In the same skillet, add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Combine Ingredients: Add the Dr. Pepper, Worcestershire sauce, soy sauce, smoked paprika, sliced jalapeños, and any remaining salt and pepper to the pot. Stir to combine.
- Slow Cook the Beef: Return the beef to the pot, making sure it’s nestled into the liquid. Cover and cook on low for 3–4 hours in the oven at 300°F (150°C), or until the beef is fall-apart tender.
- Shred and Serve: Once the beef is done, shred it using two forks and mix it with the sauce. Serve it warm, garnished with fresh cilantro if desired.
Tips for Perfect Dr. Pepper Jalapeño Beef
- Adjusting the Spice Level: The longer you cook the jalapeños, the more their heat mellows out. For a milder version, remove the seeds or use fewer jalapeños. If you love heat, keep the seeds or add an extra pepper.
- Searing for Flavor: Don’t skip the searing step! Browning the beef before slow cooking enhances the dish with a caramelized, rich flavor.
- Using a Pressure Cooker: If you’re short on time, try making this recipe in an Instant Pot. Use the sauté function for browning, then pressure cook on high for 50 minutes. Let it release naturally for 10 minutes.
- Serving Suggestions: This dish is delicious over mashed potatoes, rice, or even stuffed into soft rolls for a pulled-beef sandwich!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ – “This recipe is incredible! The Dr. Pepper really adds a depth of flavor, and the beef was so tender. I’ll be making this again!”
⭐️⭐️⭐️⭐️ – “I loved the balance of sweet and spicy, but I’d go a bit lighter on the jalapeños next time. The beef was just perfect!”
⭐️⭐️⭐️⭐️⭐️ – “Made this for my family, and everyone loved it. Served it with mashed potatoes, and it was a hit. Highly recommend!”
⭐️⭐️⭐️⭐️ – “Tried this in my slow cooker, and it turned out amazing! Loved the smoky flavor from the paprika.”
⭐️⭐️⭐️⭐️⭐️ – “Dr. Pepper in beef? I was skeptical, but wow, it works! My husband said it’s his new favorite dinner.”
Printable Recipe
Dr. Pepper Jalapeño Beef
Sweet, spicy, and fall-apart tender, this Dr. Pepper Jalapeño Beef is slow-cooked to perfection. Made with Dr. Pepper, fresh jalapeños, and a blend of savory seasonings, it’s a dish that’s as unique as it is delicious.
Ingredients
- 3 lbs beef chuck roast – The ideal cut for slow-cooking; it becomes incredibly tender and flavorful.
- 2 tablespoons olive oil – For browning the beef, which adds depth of flavor.
- 1 large onion, diced – Adds sweetness and depth to the sauce.
- 3–4 garlic cloves, minced – Garlic brings an aromatic base to the dish.
- 1 cup Dr. Pepper – The secret ingredient for sweetness, with a subtle cherry undertone.
- 2–3 fresh jalapeños, sliced – Adjust to taste; adds spice and a mild earthy flavor.
- 1 tablespoon Worcestershire sauce – Enhances the savory notes with its umami kick.
- 1 tablespoon soy sauce – Adds depth and complements the sweetness of Dr. Pepper.
- 1 teaspoon smoked paprika – Adds a hint of smokiness to the beef.
- 1 teaspoon salt – Adjust to taste.
- ½ teaspoon black pepper – For seasoning and subtle heat.
- Fresh cilantro, for garnish – Optional but recommended for freshness.
Instructions
- Prepare the Beef: Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
- Sear the Meat: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until it’s golden brown, about 3–4 minutes per side. This step locks in the juices and adds flavor. Set the beef aside.
- Sauté Aromatics: In the same skillet, add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Combine Ingredients: Add the Dr. Pepper, Worcestershire sauce, soy sauce, smoked paprika, sliced jalapeños, and any remaining salt and pepper to the pot. Stir to combine.
- Slow Cook the Beef: Return the beef to the pot, making sure it’s nestled into the liquid. Cover and cook on low for 3–4 hours in the oven at 300°F (150°C), or until the beef is fall-apart tender.
- Shred and Serve: Once the beef is done, shred it using two forks and mix it with the sauce. Serve it warm, garnished with fresh cilantro if desired.
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It’s perfect for potlucks, family dinners, or a hearty weeknight meal that leaves everyone asking for seconds. Spread the love and inspire others to try something deliciously different in their kitchens!
