Crockpot Texas Roadhouse Pot Roast

Published on August 20, 2015 by Lauren

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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.

    crockpot pot roast

    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.

    crockpot pot roast

    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.

    crockpot pot roast

    I usually place the meat first, then vegetables, spices and finally the liquid ingredients.

    crockpot pot roast

    The BBQ sauce is actually a mix of your standard cheap BBQ sauce and tomato sauce. It works really well in this.

    crockpot pot roast

    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!

    crockpot pot roast

    Slow Cooker Instructions:

    crockpot pot roast

    Texas Roadhouse Pot Roast - SLOW COOKER

    Pot Roast doesn't have to be boring! This Texas Roadhouse Pot Roast is PACKED with flavor. You will LOVE this!
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 15 minutes
    Servings: 6
    Author: Lauren Cobello


    • 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


    • 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:

    Texas Roadhouse Pot Roast – INSTANT POT
    Author: Lauren Cobello
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    Pot Roast doesn’t have to be boring! This Texas Roadhouse Pot Roast is PACKED with flavor. You will LOVE this!
    • 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
    1. Turn Instant Pot to Saute and add olive oil
    2. Once hot, add onion, bell pepper, celery, salt, black pepper, and thyme.
    3. Saute for 5 minutes.
    4. Add garlic and saute for one more minute.
    5. Add all other ingredients to the Instant Pot and close lid.
    6. Pressure cook for 70 minutes.
    7. Let the Instant Pot depressurize for 10 minutes, then release the rest of the pressure.
    8. Open and serve.


  • Silly question, how would I prep this for the freezer? I am trying to stock my father-in-law’s freezer with dump meals. Thank you.

  • Earlier I read to put onions and potatoes on the bottom. This has them on top. And the spices weren’t directly on top of the meat either. I’m confused

  • I made this in my crock pot today & it was sooooo good. Thank you for sharing this fabulous recipe!

  • I am wanting to take slow-cooker meals and do them in a ricecooker do you have any input on this subject matter I’m a truck driver any advice will help thank you

  • I’m not a big slow cooker fan – most recipes I’ve tried have been underwhelming – until this one! I can’t believe how well it turned out. I did brown the meat first, and I also left the potatoes out and mashed them instead – great suggestion! The gravy was soooo good over the potatoes. I’m not a huge fan of store bought BBQ sauce but I have to say it worked really well in this and the gravy did not have an overly smoky flavor. I’m going to try the “dump” version (without browning) the next time, when we make it on a weekday. Big thumbs up on this one!

    • I’ve made this recipe several times over the years & I add carrots Jay (a little over a cup of the baby ones), & they’re a great addition to this recipe.

  • Have you experienced problems with excess fat in the roasts? I spent a lot of time after mine was done removing fat.

  • This was not really to my taste or my family’s. The BBQ flavor especially didn’t compliment the roast very well. It wasn’t terrible and it definitely had flavor, just not a flavor we liked. Too bad because it was easy to make. The roast I usually make is more complicated and time consuming.

    • I totally agree with you. The meat was nice and tender, but the flavour was just a bit weird. I think I’m just more of a “red wine, rosemary and bay leaf stew” kind of person.

  • I live an hour from town and we only go grocery shopping once a week , I have everything but the tomato sauce ….. think I could use a fresh tomato? We are snowed in so this seemed like a nice warm comfort meal to try

  • I see all these fantastic recipes which use BBQ sauce, this one in particular is making my mouth water, apart from one problem, I absolutely hate BBQ sauce it doesn’t matter if the tomato sauce makes it less smokey, because (and I think this is the same for anyone) I taste the smoke flavour over and above anything else. If anyone has any suggestions for alternative sauces I’d be happy to read them. Thank you

    • This is a recipe my husband and I conjured up some 30 years ago, adding some of this, some of that, wait, a little more of this, now it needs more that, noting every addition, until we were happy with the flavor. By the time we were done, we had filled a large mixing bowl! Fortunately, it keeps a long time in the fridge, thanks to the vinegar. Family and friends love it, and always request we bring it to cookouts. It’s a little tangy, a little sweet and a little spicy. You’ll want to omit the liquid smoke.

      1 cup ketchup
      1/4 cup brown sugar
      2 tablespoons Worcestershire sauce
      1 1/2 tablespoons cider vinegar
      1 tsp black pepper
      2 teaspoons garlic powder
      1/4 tsp hot sauce
      1/2 teaspoon mustard powder
      1/4 teaspoon salt
      1/4 tsp liquid smoke

      Combine all ingredients in a small saucepan and bring to a simmer. Reduce heat to low and let it cook, covered, for 15 minutes, stirring occasionally. Makes about 1.5 cups.

      • Did you use the 1/2 cup of tomato sauce with this or did you omit it? Also, for this pot roast recipe, did you use 1/2 c of you own sauce you mentioned above? Thank you! I am wanting to try this tonight with your sauce recipe!

  • I too would like to know about leaving out the bb-q sauce. I don’t care for it, but I want a moist good tasting roast. Please answer quick, I only shop once a month as we onĺy go to the surplus grocery once a month. Help help. Thanks Gigi

  • I just made this Texas Roadhouse Pot Roast for the first time and it is smelling so good can’t wait to have dinner. Thank you for the receipe.

  • I am making the instant pot version of this now. The directions just say pressure cook for 70 minutes. I assume you would do this on the meat/stew setting of the instant pot. Is this correct or do you use manuel setting?

    • How did it turn out in the instant pot? Did you slow release? And did you use the veggies on top ? Did you brown beforehand? Thank you!

  • Foe the instant pot version, is it high pressure or low pressure?

    Love this in my crock pot, got an instant pot for Christmas and am stoked to try it in there.

  • I just made this recipe last night for my family & it was AMAZING! It’s going on my rotation of favorite meals. Thank you!

  • This recipe sounds amazing! What are your thoughts on combining all ingredients on the stove top in a Dutch oven, and then popping the Dutch oven into the oven for cooking?

  • Fantastic in the Instant Pot. The second time I kept the celery and bell pepper and potato out. After 70 mins I quick-released the pressure, added the vegetables + a few whole mushrooms and fresh green beans, and pressure cooked another 30 minutes.

    I served it on mashed potatoes both times because the juice.s are wonderful and I wanted a good vehicle to consume tons of the juice.

  • I made this. I let it cook in the slow cooker overnight. In the morning, I let it cool and then sliced it up. I served it with mashed potatoes and green beans.
    It truly tasted like Texas Roadhouse pot roast.

  • I stumbled on this a few months ago. It’s now one of the most celebrated dishes in our house. Of course the veg depends on what’s in the house at the time, sometimes the bbq sauce changes, but this is the dish that makes my 11 and 14yr olds excited for dinner.

  • I made this today. The meat and veggies were nice and tender however the flavor of tomato and barbecue was not good , my husband and I did not like the sauce

  • This recipe has been on our rotation since I found it in 2019. It is the best pot roast recipe out there! I refuse to eat it any other way.

    I do not sear because I am lazy and I also sub ketchup for the tomato paste, but no one call tell the difference. Thank goodness.

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