These crockpot Dr. Pepper beef tacos are a real crowd pleaser. Just to warn you, this recipe makes a lot! If you don’t have a lot of people to feed, you can always freeze the leftovers since they freeze well.
These Dr. Pepper beef tacos are a great recipe for a party, especially a Superbowl party, or for tailgating. They’re super easy to make and very flavorful. They have a combination of spice from the chipotle peppers and sweetness from the Dr. Pepper.
For these Dr. Pepper tacos, you will need:
- Minced garlic: You’ll need about two tablespoons of minced garlic.
- Beef chuck roast: You’ll need a beef chuck roast that is about 2-3 pounds. Trim any excess fat off.
- Chipotles in adobo sauce: You’ll need a can that’s about 7 ounces. This will give the tacos some spice. You can use less (about half the jar) if you don’t want it so spicy.
- Dr. Pepper: You’ll need one can of Dr. Pepper
- White onion: You’ll need one medium onion.
- Chicken or vegetable broth: You’ll need just a little broth.
What to serve with these tacos
I love making these crockpot Dr. Pepper beef tacos with a side of Mexican street corn salad. Despite, the Dr. Pepper these beef tacos aren’t overly sweet, they’re a little smoky and spicy thanks to the chipotles. If you want to up the spice level you could always throw in a seeded jalapeño.
Other crockpot recipes that you might like:
- Crockpot Borracho Beans
- Crockpot Chicken Tinga
- Crockpot Cilantro Lime Chicken Tacos
- Crockpot Black Beans
Crockpot Dr. Pepper Beef Tacos
- 2 tablespoon minced garlic
- 1 beef chuck roast about 2-3 pounds
- 1 can chipotles in adobo sauce about 7 ounces
- 1 can Dr. Pepper 12 ounces
- 1 medium white onion
- 8 ounces chicken or vegetable broth
- tortillas flour or corn
- additional onion to saute sliced
- Begin by lining your slow cooker with non-stick spray.
- Take your chuck roast and trim any excess fat.
- Spread the diced white onion on the bottom of your slow cooker and then place the chuck roast in as well.
- Rub your roast with the minced garlic and then add the other ingredients.
- Cook on low for 6 to 8 hours.
- If desired, slice and saute additional onion in olive oil until the pieces are soft.
- Shred the meat and serve over flour or corn tortillas.
- Add the sauted onions, salsa, and any other toppings you'd like.