Crock Pot Texas Roadhouse (Printer-Friendly)
Fall-apart tender beef with a rich BBQ tomato gravy served over fluffy mashed potatoes.
# 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
→ Meat
05 -
3 pounds beef chuck roast
→ Sauces and Liquids
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
12 -
Chopped parsley (optional, for garnish)
# Steps to Follow:
01 -
Add diced onion, bell pepper, and celery to a 5-6 quart slow cooker, spreading evenly on the bottom.
02 -
Place the beef chuck roast on top of the layered vegetables.
03 -
For enhanced flavor and color, heat a skillet with a small amount of oil over medium-high heat. Brown the roast for 2 minutes on each side before adding 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 sauce mixture evenly over the roast and vegetables. Cover slow cooker and cook on low for 6 to 8 hours without removing the lid during cooking.
06 -
Garnish with chopped parsley if desired. Serve the tender pot roast over mashed potatoes.
# Helpful Hints:
01 -
Avoid lifting the lid during cooking to ensure the roast becomes tender. Browning the meat beforehand develops deeper flavor but is optional.
02 -
The roast is done when it can be easily shredded with a fork.
03 -
To thicken the sauce, create a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water and stir it in during the last 30 minutes of cooking.
04 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for 3 months. Reheat gently.