Crock Pot Texas Roadhouse Pot Roast
This Crock Pot Texas Roadhouse Pot Roast is a slow cooked, tender roast that has a rich BBQ tomato gravy. Perfect over mashed potatoes!
A RESTAURANT COPYCAT RECIPE
I can’t be the only one who is missing the Texas Roadhouse Pot Roast that used to be a part of their country dinners menu, right? If you loved it, just like me, you will enjoy this crock pot copycat version. It’s everything you loved about the original! Fall-apart tender beef with a rich, homemade sauce all on a pile of fluffy mashed potatoes. This is an easy, family-friendly meal!
It has been a long time since I had the Texas Roadhouse version but this is like what I remember. If you don’t like tomato sauce & BBQ sauce then you won’t like this, ha! We loved it thank you!
– Corinne
FREQUENTLY ASKED QUESTIONS:
Browning the meat is an optional step. I like to brown the beef in a skillet before tossing it in the Slow Cooker so it can really deepen the flavor. If you don’t have time to do that, you can skip it and it will still taste good.
I love serving things to help soak up the pot roast gravy. Mashed Potatoes, buttered noodles, or rice are perfect for that. You could toss a salad together or some of your favorite veggies, like Green Beans or asparagus.
You’ll know that the roast is ready when you can use forks to shred the meat easily. he roast is ready when it easily shreds with a fork (6–8 hours on low)
Make a cornstarch slurry. To do this, mix 1 Tablespoon of cornstarch with 1 Tablespoon of water and pour the slurry in during the last 30 minutes of cooking.
If you like a little heat, add some chili powder, smoked paprika, or a few dashes of hot sauce. If you want to up your vegetable intake, try using some carrots, mushrooms, or potatoes when you add in your other veggies. If you want to add a touch of sweetness, add 1-2 Tablespoons of brown sugar or honey to the sauce.
Instead of serving with some sides, you can shred the roast and serve it on some toasted rolls, Texas toast, or other bread with some extra BBQ sauce.
Let the pot roast cool completely before storing. Transfer the meat and gravy to an airtight container and refrigerate for up to 4 days. To reheat, warm the roast and sauce together in a saucepan over medium heat or in the microwave until heated through. For longer storage, you can freeze the pot roast with the gravy in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- orange bell pepper– You can use any color bell pepper you prefer or just leave its out if you hate peppers.
- celery and onion
- beef chuck roast – if you need a different option, try brisket, round roast, or even a pork shoulder pr pork roast instead.
- garlic – fresh or jarred work fine here.
- tomato sauce – if in a pinch, you can try crushed tomatoes or even ketchup. If you want to really change up the flavor, use a can of Rotel for a zesty, slightly spicy gravy instead of the tomato sauce.
- BBQ Sauce– whatever type of BBQ sauce you like should work. Try your favorite brand. It doesn’t matter if it’s smoky, sweet, or spicy. I like to use Sweet Baby Ray’s, Kinders Hickory BBQ sauce or use a Homemade BBQ Sauce.
- Worcestershire sauce – don’t skip this. I know it doesn’t seem like much but it really does add great flavor.
- beef bouillon cubes– you can use beef base, beef broth, or beef stock instead. If you don’t have the cubes, but have the bouillon paste, you can use 2 teaspoons since 1 teaspoon is equal to one cube.
- dried thyme – instead of thyme, you could try rosemary or Italian seasoning.
HOW TO MAKE CROCK POT TEXAS ROADHOUSE POT ROAST:
Add onion, bell pepper and celery to a 5-6 quart slow cooker. Place the 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.
In a bowl whisk together the garlic, tomato sauce, bbq sauce, worcestershire sauce, beef bouillon, thyme and water. Pour this mixture over the roast.
Cover and cook on low 6-8 hours. Do not remove the lid while cooking. It will take longer to cook and the meat won’t turn out as tender. Garnish with parsley. Serve over mashed potatoes.
CRAVING MORE RECIPES?
- Texas Roadhouse Cinnamon Honey Butter
- Homemade Dinner Rolls
- Outback Steakhouse Baked Potatoes
- Steakhouse Baked Sweet Potatoes
- Crock Pot Mashed Potatoes
- Mississippi Pot Roast
- Instant Pot Pot Roast
- Crock Pot 3-Packet Pot Roast
- Crock Pot French Onion Pot Roast
Crock Pot Texas Roadhouse Pot Roast
Ingredients
- 1 small onion, diced
- 1 orange bell pepper, diced (can use any color)
- 3 stalks of celery, diced
- 3 pound beef chuck roast (can use a 1 1/2-2 pound chuck roast, if needed)
- ½ cup tomato sauce
- ½ cup BBQ Sauce
- ½ cup water
- 2 Tablespoons Worcestershire sauce
- 2 beef bouillon cubes
- ½ teaspoon dried thyme
- 3 garlic cloves, minced
- chopped parsley (for garnish, optional)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
is it ok to slow cooker it ten hours?
Do you have a digital crock pot that switches to the warm setting after 8 hours? That would be best. You could probably push it to 10 hours – I just haven’t personally attempted to cook it that long which is why I give that specific cooking time range
I do but I thought about pushing it 10 hrs because Ill be gone for 12. Would 4 hrs be OK on warm ?
Gotcha, I think you should be ok with that
the 8 hr slow cook with 4 hrs on warm or the 10 hr cook with two hour warm? And should I add more liquid or no?
I would probably do 8 hours with 4 on warm. Please keep in mind, I am really just guessing here and I have not personally tested any of that myself. Let me know how it goes for you!
We loved this. Definitely making this again.
Really appreciate that, thank you!
Love this recipe.
GREAT
It has been a long time since I had the Texas Roadhouse version but this is like what I remember. If you don’t like tomato sauce & BBQ sauce then you won’t like this, ha! We loved it thank you!