Crock Pot Texas Roadhouse Pot (Printer-Friendly Version)
Slow cooked tender beef chuck roast in rich BBQ tomato gravy served over mashed potatoes.
# Ingredients Needed:
→ Vegetables
01 -
1 small onion, diced
02 -
1 orange bell pepper, diced
03 -
3 stalks celery, diced
→ Meat
04 -
3 pounds beef chuck roast
→ Sauces and Liquids
05 -
3 cloves garlic, minced
06 -
½ cup tomato sauce
07 -
½ cup barbecue sauce
08 -
2 tablespoons Worcestershire sauce
09 -
½ cup water
→ Seasonings
10 -
2 beef bouillon cubes
11 -
½ teaspoon dried thyme
→ Garnish
12 -
Chopped parsley, optional
# Step-by-Step Directions:
01 -
Add diced onion, bell pepper, and celery to a 5 to 6 quart slow cooker.
02 -
Place the beef chuck roast on top of the vegetables in the slow cooker.
03 -
If time allows, heat a skillet with oil over medium-high heat and brown the chuck roast on all sides for 2 minutes per side to enhance color and flavor. Then transfer to the slow cooker.
04 -
Whisk together minced garlic, tomato sauce, barbecue sauce, Worcestershire sauce, beef bouillon cubes, dried thyme, and water in a bowl.
05 -
Pour the sauce mixture evenly over the beef in the slow cooker. Cover and cook on low for 6 to 8 hours without removing the lid to ensure tender meat.
06 -
Once cooking is complete, garnish with chopped parsley if desired and serve the meat with the sauce over mashed potatoes.
# Helpful Hints:
01 -
To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry and add during the last 30 minutes of cooking.
02 -
Browning the meat is optional but recommended to deepen flavor.
03 -
The roast is done when it easily shreds with a fork.
04 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.