Crock Pot Texas Roadhouse

This Crock Pot Texas Roadhouse Pot Roast brings the restaurant favorite right into your home kitchen with a tender slowcooked roast and a rich BBQ tomato gravy. It’s a comforting dish that pairs perfectly with mashed potatoes, making it an ideal meal for family dinners or special occasions when you want something hearty and satisfying without a lot of fuss.

I first tried making this roast when I missed the restaurant version during a cold weekend. The tender meat and that rich sauce quickly became a family favorite and now everyone asks for it regularly.

Ingredients

• Onion: diced adds a mild sweetness and forms a flavor base for the sauce
• Orange bell pepper: diced brings a touch of color and gentle fruitiness but any bell pepper or none at all works if you prefer
• Celery: diced offers an aromatic earthiness and complements the onion and pepper
• Beef chuck roast: three pounds this cut breaks down beautifully in the slow cooker to become tender and juicy. Brisket or round roast are good alternatives too
• Garlic: minced enhances the savory depth with its pungent flavor, fresh is best but jarred will work in a pinch
• Tomato sauce: provides the rich tomato base for the gravy crushed tomatoes or ketchup can be substituted for a different twist
• BBQ sauce: adds smoky sweetness and complexity. Choose your favorite brand or homemade sauce to tailor the flavor to your liking
• Worcestershire sauce: is a key player in building savory umami notes that make the sauce sing
• Beef bouillon cubes: boost the beefy flavor you can use broth or beef base as substitutes but be mindful of salt levels
• Dried thyme: lends an herbal warmth rosemary or Italian seasoning can be swapped if preferred
• Water: balances the sauce and helps everything cook together
• Chopped parsley: for garnish brightens the plate with a fresh, green touch

Instructions

Prep vegetables:

Add onion bell pepper and celery to a 5 to 6 quart slow cooker This creates a vegetable bed that infuses flavor and helps keep the meat elevated for even cooking.

Place roast:

Place the beef chuck roast gently on top of the vegetables to allow the juices to drip down and meld with them during cooking.

Brown roast:

If time allows, brown the roast in a hot skillet with a little oil for a couple of minutes on each side. Browning develops a caramelized crust that intensifies the beef flavor and improves the final texture. This step is optional but highly recommended.

Make sauce:

In a mixing bowl, whisk together the minced garlic tomato sauce BBQ sauce Worcestershire sauce bouillon cubes dried thyme and water. This mixture is your rich flavor packed cooking liquid that will turn into the tasty gravy.

Pour sauce:

Pour the sauce evenly over the roast covering it and soaking the vegetables underneath.

Cook:

Cover the slow cooker and cook on low for 6 to 8 hours without lifting the lid. Keeping the lid on traps moisture and heat ensuring the meat becomes tender enough to shred easily and the sauce reduces slightly to the perfect consistency.

Check doneness:

When the timer goes off check the meat by poking with two forks. It should fall apart with very little effort.

Remove and serve:

Remove the roast carefully transfer to a serving platter and spoon the vegetables and sauce over top.

Garnish and finish:

Garnish with chopped parsley if you like for a fresh herbaceous note and a pop of color. Serve the roast over creamy mashed potatoes to soak up all the delicious gravy.

I have a soft spot for the Worcestershire sauce in this recipe. It’s subtle but indispensable as it rounds out the BBQ and tomato flavors with an earthy depth that really brings the sauce to life. This dish also reminds me of holiday dinners with my family where everyone gathers around the table passing plates of tender meat and mashed potatoes. It has that nostalgic feel you want from a classic comfort food.

Storage Tips

To store leftovers cool the pot roast completely before transferring it to an airtight container. It keeps well refrigerated for up to four days. Reheat gently on the stovetop or in the microwave to keep the meat tender and the sauce luscious. For longer storage, freeze the pot roast with gravy in a freezer safe bag or container for up to three months. Defrost overnight in the fridge before reheating.

Ingredient Substitutions

If you don’t have beef chuck roast use brisket or round roast for similar slow cooking results. Pork shoulder can also be an interesting twist but expect a different flavor profile. For the tomato sauce try crushed tomatoes for more texture or canned Rotel for a zesty kick. If you prefer a spicier sauce add chili powder or smoked paprika. You can swap dried thyme with rosemary or Italian herbs to suit your taste.

Serving Suggestions

This pot roast shines over creamy mashed potatoes which soak up the rich gravy perfectly. Buttered egg noodles or fluffy rice are good alternatives. For veggies try steamed green beans roasted asparagus or a simple mixed salad to add a fresh crisp contrast. You can also shred the leftovers and serve on toasted rolls with extra BBQ sauce for a hearty sandwich twist.

Enjoy this tender, flavorful pot roast with mashed potatoes for a cozy family meal. Leftovers make excellent sandwiches or reheated dinners for the week.

FAQs About This Recipe

→ Should I brown the meat before slow cooking?

Browning the meat is optional but recommended to enhance flavor and color before slow cooking.

→ What sides pair well with this roast?

Mashed potatoes, buttered noodles, rice, and steamed veggies like green beans or asparagus complement the rich gravy well.

→ How do I know when the roast is done?

The roast is ready when it easily shreds with a fork, typically after 6-8 hours on low heat.

→ How can I thicken the sauce if needed?

Make a cornstarch slurry by mixing equal parts cornstarch and water, then add it in the last 30 minutes of cooking to thicken.

→ Can I customize the flavor of the roast?

Add spices like chili powder, smoked paprika, or a touch of brown sugar or honey to adjust heat and sweetness according to taste.

→ How should leftovers be stored?

Cool completely, store in airtight containers in the refrigerator for up to 4 days, or freeze up to 3 months. Reheat gently before serving.