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Dump recipes are fantastic. They save you time, money, and can be outright delicious! This Slow Cooker Pot Roast is a perfect example of this. It’s seriously the best pot roast I’ve ever had… the Texas BBQ kick just takes it over the top! Savory, a little spicy, and a little sweet, you will LOVE this.
Is there a meal more boring and bland than crockpot pot roast? At least, that’s how our parents might have made it. Well this piece of beef is anything but bland. This Texas Roadhouse Pot Roast is PACKED with flavor. There will NOT be leftovers with this one.
It starts with a chuck roast… the classic pot roast cut. There’s no reason to mess with that – the chuck roast is one of the most flavorful and rich cuts of beef.
As for the instructions – basically the only work is to chop the vegetables. After that, you just kinda throw it all in the crockpot and turn it on.
I usually place the meat first, then vegetables, spices and finally the liquid ingredients.
The BBQ sauce is actually a mix of your standard cheap BBQ sauce and tomato sauce. It works really well in this.
About 8 hours later on low, and it looks and smells wonderful. Oh my goodness there is SOO much flavor in this.
for the potatoes, you can chop them up and put them in with all of the vegetables. Or if you prefer, use them to make mashed potatoes. The juices from the crockpot are amazing poured over mashed potatoes.
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
Slow Cooker Instructions:
Texas Roadhouse Pot Roast - SLOW COOKER
Ingredients
- 2 - 2.5 lb chuck roast
- 1/2 onion chopped
- 1/2 bell pepper any color, chopped
- 2 stalks celery chopped
- 2 large potatoes chopped into chunks
- 2 cloves of garlic minced or pressed
- 1/2 cup tomato sauce
- 1/2 cup BBQ sauce
- 2 beef bouillon cubes
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup water
Instructions
- Place roast in the bottom of the slow cooker.
- Top with vegetables and potatoes (optional).
- Top with BBQ sauce, tomato sauce, water and spices.
- Cook on low for 8-10 hours.
Here are the Instant Pot Instructions:
- 2 – 2.5 lb chuck roast
- 2 Tbsp olive oil
- 1/2 onion, chopped
- 1/2 bell pepper (any color), chopped
- 2 stalks celery, chopped
- 2 large potatoes, chopped into chunks
- 2 cloves of garlic, minced or pressed
- 1/2 cup tomato sauce
- 1/2 cup BBQ sauce
- 2 beef bouillon cubes
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup water
- Turn Instant Pot to Saute and add olive oil
- Once hot, add onion, bell pepper, celery, salt, black pepper, and thyme.
- Saute for 5 minutes.
- Add garlic and saute for one more minute.
- Add all other ingredients to the Instant Pot and close lid.
- Pressure cook for 70 minutes.
- Let the Instant Pot depressurize for 10 minutes, then release the rest of the pressure.
- Open and serve.
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