Crock Pot Texas Roadhouse Pot Roast

Everything you loved about the tender pot roast from the restaurant, but made in a Slow Cooker.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 479kcal

Add 1 small onion, diced, 1 orange bell pepper, diced and 3 stalks of celery, diced to a 5-6 quart slow cooker.
Place the 3 pound beef chuck roast on top of the vegetables.
NOTE: If you have a little more time to prep, try browning the chuck roast for even more color and flavor. Heat a large skillet up with a little oil. Once it is hot, add in the chuck roast and brown for a couple of minutes, flip over and do the same for the other side. Then continue with the recipe (I show this in the video below).
In a bowl whisk together ½ cup tomato sauce, ½ cup BBQ Sauce, ½ cup water, 2 Tablespoons Worcestershire sauce, 2 beef bouillon cubes, ½ teaspoon dried thyme and 3 garlic cloves, minced.
Pour this mixture over the roast.
Cover and cook on low 6-8 hours.
NOTE: Do not remove the lid while cooking. Just leave it alone. It will take longer to cook and the meat won’t turn out as tender if you keep removing the lid.
When done, shred the beef with a couple of forks then garnish with chopped parsley (optional)
Serve over mashed potatoes.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.