Crock Pot Texas Roadhouse Pot (Printer-Friendly)
Slow cooked beef with BBQ tomato gravy served over creamy mashed potatoes and vegetables.
# What You'll Need:
→ Vegetables
01 -
1 small onion, diced
02 -
1 orange bell pepper, diced
03 -
3 stalks celery, diced
04 -
3 garlic cloves, minced
05 -
Chopped parsley, for garnish (optional)
→ Meat
06 -
3 pounds beef chuck roast
→ Sauces and Liquids
07 -
½ cup tomato sauce
08 -
½ cup barbecue sauce
09 -
2 tablespoons Worcestershire sauce
10 -
½ cup water
→ Seasonings
11 -
2 beef bouillon cubes
12 -
½ teaspoon dried thyme
# Steps to Follow:
01 -
Add diced onion, diced bell pepper, and diced celery to a 5 to 6 quart slow cooker.
02 -
Place the 3-pound beef chuck roast on top of the vegetables in the slow cooker.
03 -
If desired, heat a large skillet with a small amount of oil over medium-high heat. Brown the chuck roast for 2 minutes on each side to enhance flavor and color before placing it in the slow cooker.
04 -
In a bowl, whisk together minced garlic, tomato sauce, barbecue sauce, Worcestershire sauce, crumbled beef bouillon cubes, dried thyme, and water until combined.
05 -
Pour the sauce mixture evenly over the roast and vegetables in the slow cooker.
06 -
Cover and cook on low for 6 to 8 hours without removing the lid to maintain temperature and tenderness.
07 -
Once cooked, optionally garnish with chopped parsley and serve over mashed potatoes or preferred sides.
# Extra Suggestions:
01 -
Browning the meat first is optional but recommended for extra richness. Avoid lifting the slow cooker lid during cooking to keep the meat tender.
02 -
To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the slow cooker during the last 30 minutes.
03 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
04 -
Variations include adding chili powder or smoked paprika for heat, or incorporating additional vegetables like carrots or mushrooms.