Last week a Facebook friend posted about making a Dr. Pepper Roast for her hubby’s Birthday celebration! I was intrigued and decided I should do so! We had purchased and excellent bargain at a local grocer, $1.69 lb. for a HUGE Pork section. I had a 5 lb. section set aside for a special meal, hubby cut up maybe 3 lb. for an upcoming Outback Stew, still 2 2.5-3 lb. roasts to be creative with in freezer. I had most ingredients to throw this awesome meal together, so just got a couple things.
5 lb. roast
3.5 c. Dr. Pepper
1 15oz. Can Tomato sauce
3 fat carrots, thickly sliced
1 yellow onion, julienned
No Salt & Pepper, to taste
Sprinkle top with dried Parsley
I assembled all of the above in my Slow Cooker, let cook all day, and couldn’t get it out of my mind all day. When I got home, carrots were still too firm for our liking so I cooked 1.5-2 hours more but on Hi after turning roast & reserving 2-2.25 c. liquid for gravy making. Then I also prepared rice with both water & liquid from roast. What a feast fit for a King & Queen. Little effort. Little out of pocket expense. Big flavor. Big enjoyment. Great health benefits.