Texas Roadhouse Slow-Cooked Pot Roast
A copycat Texas Roadhouse pot roast — chuck roast slow-cooked with bell pepper, onion, celery and garlic in a BBQ-tomato sauce until fork-tender.
⏱️ Prep: 9 min🍳 Cook: 600 min
Nutritionper 100 g›
175
Calories
16g
Protein
6g
Carbs
10g
Fat
Ingredients
| ½ cup (120 ml) | BBQ sauce |
| ½ cup (120 ml) | tomato sauce |
| 1 teaspoon (6 g) | salt |
| 1 teaspoon (2 g) | pepper |
| ½ teaspoon (0.5 g) | dried thyme |
| ½ cup (120 ml) | water |
| 2–2½ pounds (900 g–1.1 kg) | chuck roast |
| ½ (75 g) | bell pepper, chopped |
| ½ (75 g) | onion, chopped |
| 2 (80 g) | celery stalks, chopped |
| 2 | minced garlic cloves |
| 2 | beef bouillon cubes |
Instructions
- Add the BBQ sauce, tomato sauce, salt, pepper, thyme and water to a mixing bowl. Mix well.
- Place the chuck roast and vegetables in a slow cooker. Add the beef bouillon cubes.
- Pour the sauce mixture on top.
- Set the timer to 10 hours on the LOW heat setting.
- Serve warm.