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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 RECIPEI cant 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. Its 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!FREQUENTLY ASKED QUESTIONS:Should I brown the meat first? 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 dont have time to do that, you can skip it and it will still taste good. What do I serve with Pot Roast? 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. How do I know when the roast is done? Youll 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 (68 hours on low) How can I thicken up the sauce? 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. What else could I add to this Pot Roast? 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. How else can I serve this Pot Roast? 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. How long are leftovers good for? 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 onionbeef 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 doesnt matter if its smoky, sweet, or spicy. I like to use Sweet Baby Rays, Kinders Hickory BBQ sauce or use a Homemade BBQ Sauce.Worcestershire sauce dont skip this. I know it doesnt seem like much but it really does add great flavor.beef bouillon cubes if in a punch, you can use beef base, beef broth, or beef stock instead. If you dont 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 wont turn out as tender.Garnish with parsley. Serve over mashed potatoes.CRAVING MORE RECIPES?Texas Roadhouse Cinnamon Honey ButterHomemade Dinner RollsOutback Steakhouse Baked PotatoesSteakhouse Baked Sweet PotatoesCrock Pot Mashed PotatoesMississippi Pot RoastInstant Pot Pot RoastCrock Pot 3-Packet Pot RoastCrock Pot French Onion Pot Roast PrintCrock Pot Texas Roadhouse Pot RoastEverything you loved about the tender pot roast from the restaurant, but made in a Slow Cooker.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 10 minutes minutesServings 6Calories 479kcalAuthor Brandie SkibinskiIngredients1 small onion, diced1 orange bell pepper, diced (can use any color)3 stalks of celery, diced3 pound beef chuck roast (can use a 1 1/2-2 pound chuck roast, if needed)3 garlic cloves, minced cup tomato sauce cup BBQ Sauce2 Tablespoons Worcestershire sauce2 beef bouillon cubes teaspoon dried thyme cup waterchopped parsley (for garnish, optional)InstructionsAdd 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.In a bowl whisk together 3 garlic cloves, minced, cup tomato sauce, cup BBQ Sauce, 2 Tablespoons Worcestershire sauce, 2 beef bouillon cubes, teaspoon dried thyme and cup water. 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 wont turn out as tender if you keep removing the lid.When done, garnish with chopped parsley (optional)Serve over mashed potatoes. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 479kcal | Carbohydrates: 16g | Protein: 45g | Fat: 26g | Sodium: 938mg | Fiber: 2g | Sugar: 11g

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