Crock Pot Texas Roadhouse (Printer-Friendly)
Tender slow-cooked beef with BBQ tomato gravy, great over mashed potatoes and veggies for a hearty meal.
# What You’ll Need:
→ Vegetables
01 -
1 small onion, diced
02 -
1 orange bell pepper, diced
03 -
3 stalks celery, diced
04 -
3 cloves garlic, minced
05 -
Chopped parsley, for garnish (optional)
→ Meat
06 -
3 pounds beef chuck roast
→ Sauces & Liquids
07 -
120 ml (½ cup) tomato sauce
08 -
120 ml (½ cup) barbecue sauce
09 -
30 ml (2 tablespoons) Worcestershire sauce
10 -
120 ml (½ cup) water
→ Seasonings
11 -
2 beef bouillon cubes
12 -
½ teaspoon dried thyme
# Steps to Make This:
01 -
Add diced onion, diced orange bell pepper, and diced celery into a 5-6 quart slow cooker.
02 -
Position the beef chuck roast on top of the layered vegetables in the slow cooker.
03 -
For enhanced flavor and color, heat a large skillet with a small amount of oil over medium-high heat. Brown the roast for 2 minutes on each side before transferring to the slow cooker.
04 -
In a bowl, whisk together minced garlic, tomato sauce, barbecue sauce, Worcestershire sauce, beef bouillon cubes, dried thyme, and water until well combined.
05 -
Pour the prepared sauce mixture evenly over the roast and vegetables in the slow cooker.
06 -
Cover and cook on low heat for 6 to 8 hours without removing the lid to ensure tender, shreddable meat.
07 -
Once cooked, optionally garnish with chopped parsley and serve the roast over mashed potatoes.
# Additional Notes:
01 -
Browning the meat before slow cooking deepens the flavor but is optional.
02 -
Do not remove the lid during cooking to maintain temperature and moisture.
03 -
To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon water and add during the last 30 minutes of cooking.
04 -
Leftovers keep refrigerated up to 4 days or frozen up to 3 months.