Crock Pot Texas Roadhouse Pot

This Crock Pot Texas Roadhouse Pot Roast delivers tender, slowcooked beef nestled in a rich, tangy BBQ tomato gravy, perfect for cozy family dinners. It’s a comforting dish that brings the flavors of your favorite restaurant right to your home with minimal effort, making weeknight meals feel special and satisfying. Serve it piled high over fluffy mashed potatoes to soak up every bit of that delicious sauce.

I first made this recipe on a chilly weekend and was amazed at how the beef pulled apart so easily, turning every bite juicy and flavorful. Now it’s a staple for my family when we want a fussfree meal with big taste.

Ingredients

• Onion: diced small for sweetness and depth of flavor choose firm and fresh onions with shiny skin
• Orange bell pepper: diced adds a mild sweetness and vibrant color pick bell peppers that are bright and firm without soft spots
• Celery: diced lends subtle aromatic earthiness look for crisp stalks and deep green leaves
• Beef chuck roast: about three pounds provides rich marbling for tender, juicy meat select a roast with good even fat distribution for best results
• Garlic: minced gives a powerful fragrant punch use fresh garlic cloves for best aroma and flavor
• Tomato sauce: creates the base of the tangy gravy opt for plain tomato sauce rather than heavily seasoned varieties
• BBQ sauce: adds smoky, sweet, or spicy notes pick your favorite brand that suits your taste or try homemade for a personal touch
• Worcestershire sauce: adds a subtle umami and complexity do not skip this ingredient as it boosts the overall flavor
• Beef bouillon cubes: or substitute with beef broth for a savory depth choose high-quality bouillon with balanced salt content
• Dried thyme: imparts a gentle herbal aroma substitute rosemary or Italian seasoning if desired for a different twist
• Water: balances and thins the sauce allowing it to cook and absorb into the meat use filtered water for best results
• Chopped parsley: for garnish brightens the dish and adds a fresh herbal note use fresh parsley with vibrant green leaves

Instructions

Sauté the Aromatics:

Add the diced onion, bell pepper, and celery into the base of a 5 to 6 quart slow cooker. These vegetables create a flavorful cushion that gently infuses the roast as it cooks.

Prepare the Beef Chuck Roast:

Place the beef chuck roast on top of the layered vegetables in the slow cooker. For extra flavor, brown the roast in a hot skillet with a bit of oil on each side for a couple of minutes until it develops a rich crust. This step is optional but highly recommended if you have the time. It deepens the flavor and gives the meat a beautiful color.

Mix the Sauce:

In a separate bowl, whisk together minced garlic, tomato sauce, BBQ sauce, Worcestershire sauce, beef bouillon cubes, dried thyme, and water. This combination forms the signature rich and tangy gravy that will keep the roast moist and flavorful throughout the slow cooking process.

Cook Low and Slow:

Pour the sauce mixture evenly over the roast and vegetables in the slow cooker. Secure the lid and cook on low for 6 to 8 hours. Do not lift the lid during cooking as it will increase the cooking time and can prevent the meat from becoming tender and falling apart.

Finish and Serve:

Once cooked, garnish the pot roast with chopped parsley if desired for a fresh pop of color and flavor. Serve the roast with plenty of the thick, savory sauce spooned over a bed of creamy mashed potatoes to soak up all the delicious juices.

The Worcestershire sauce is a game-changer in this dish adding a savory depth that perfectly complements the BBQ notes. I remember the first time I served this at a family gathering everyone was impressed by how the sauce tasted just like the restaurant version but homemade and heartier. It quickly became a recipe I turn to when I want a meal with a “wow” factor but no stress.

Storage Tips

Let the pot roast cool completely before transferring to an airtight container to keep it fresh longer. Refrigerate leftovers for up to four days or freeze in mealsized portions for up to three months. Reheat gently on the stove with some sauce to keep the meat moist and tender.

Ingredient Substitutions

If you do not have beef chuck roast, brisket or round roast both work well as alternatives but require similar slow cooking times. Use beef broth instead of bouillon cubes if preferred, just reduce added salt accordingly. For BBQ sauce, feel free to experiment with spicy, sweet, or smoky versions depending on your palate.

Serving Suggestions

Serve the pot roast over mashed potatoes to catch the yummy gravy or try it with buttered noodles or steamed rice for a change. Add roasted green beans, sautéed asparagus, or a crisp salad on the side for a balanced meal. Shredded leftovers can also be piled onto toasted sandwich rolls for a tasty pot roast sandwich.

Enjoy this hearty pot roast over mashed potatoes for a comforting family meal. Leftovers make excellent sandwiches or reheated dinners.

Common Questions About Recipes

→ Should I brown the meat first?

Browning the beef before slow cooking adds depth to the flavor but can be skipped for convenience. Both ways yield tender results.

→ What sides complement this pot roast?

Mashed potatoes, buttered noodles, rice, or steamed vegetables like green beans and asparagus work well to soak up the rich gravy.

→ How do I know when the roast is done?

The roast is ready when the meat easily shreds with a fork, typically after 6-8 hours on low heat in the slow cooker.

→ How can I thicken the sauce?

Mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry, then stir it into the sauce during the last 30 minutes of cooking to thicken.

→ What variations can I try with the pot roast?

Add chili powder or smoked paprika for heat, include carrots or mushrooms for extra veggies, or sweeten the sauce with brown sugar or honey.

→ How should leftovers be stored and reheated?

Refrigerate cooled roast and gravy in an airtight container for up to 4 days. Reheat gently on the stove or microwave. Freeze for up to 3 months.