This Slow Cooker Copycat Texas Roadhouse Beef Pot Roast is a melt-in-your-mouth masterpiece that brings restaurant-quality comfort to your kitchen. Tender, juicy beef simmers for 6 hours in a rich, savory broth infused with aromatic herbs and spices, creating a dish that’s as hearty as it is flavorful. The result? Fork-tender meat paired with velvety vegetables, all soaked in a deeply satisfying gravy that’s perfect for drizzling over mashed potatoes or crusty bread.
With just 14 minutes of prep, this recipe is a hands-off dream for busy days. The slow-cooked magic fills your home with irresistible aromas, promising a meal that’s both comforting and indulgent. Every bite delivers a symphony of textures—succulent beef, soft carrots, and buttery potatoes—all wrapped in a bold, savory sauce that’s sure to become a family favorite.
Ingredients for Slow Cooker Copycat Texas Roadhouse Beef Pot Roast
- 2 cups beef broth (low-sodium preferred)
- 3-pound beef chuck roast (trim excess fat if desired)
- Salt and pepper, to taste (about 1 teaspoon each)
- ½ teaspoon garlic powder (adjust to taste)
- 1 onion, diced
- 1 orange bell pepper, diced (substitute with red or yellow bell pepper)
- 3 celery ribs, diced
- 3 garlic cloves, minced
- ½ cup tomato sauce
- ½ cup BBQ sauce (use your favorite brand)
- 2 Tablespoons Worcestershire sauce
- 2 beef bouillon cubes (or substitute with 2 teaspoons bouillon paste)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
For the Homemade Gravy:
- 4 cups drippings from the slow cooker (liquid after cooking the roast; supplement with beef broth or stock if needed)
- 4 Tablespoons butter
- 3 Tablespoons flour
Step-by-Step Instructions
- Prepare the slow cooker: Spray the inside of the slow cooker with non-stick cooking spray. Pour in the 2 cups beef broth.
- Season the roast: Generously season all sides of the 3-pound beef chuck roast with salt, pepper, and garlic powder.
- Add the roast and vegetables: Place the seasoned roast in the slow cooker. Add the diced onion, orange bell pepper, celery, and minced garlic on top of and around the roast.
- Add sauces and seasonings: Pour the ½ cup tomato sauce, ½ cup BBQ sauce, and 2 Tablespoons Worcestershire sauce over the roast. Place the 2 beef bouillon cubes on top, then sprinkle with ½ teaspoon dried thyme and ½ teaspoon dried rosemary.
- Cook the roast: Cover the slow cooker with the lid. Cook on low heat for 8-10 hours (recommended) or high heat for 4-5 hours. The roast is done when it easily falls apart with a fork.
- Remove and slice the roast: Once cooked, transfer the roast to a cutting board. Slice or shred into pieces (it should be tender and fall apart easily).
- Prepare the gravy: Use a baster or ladle to remove 4 cups of drippings from the slow cooker. If you don’t have enough, supplement with beef broth or stock. In a small saucepan over medium heat, melt 4 Tablespoons butter. Whisk in 3 Tablespoons flour to form a paste. Gradually pour in the drippings, whisking constantly. Cook for 4-5 minutes or until the gravy thickens to your desired consistency.
- Serve: Plate the roast with mashed potatoes, drizzle with gravy, and serve with Texas Roadhouse Rolls for the ultimate comfort meal.
Perfect Pairings: Serving Suggestions
This slow cooker beef pot roast is a hearty dish that pairs beautifully with classic comfort foods. Serve it with creamy mashed potatoes and a generous drizzle of homemade gravy for the ultimate comfort meal. Don’t forget to add a side of warm Texas Roadhouse Rolls to soak up every last bit of flavor. For a fresh contrast, consider a simple green salad or steamed green beans to balance the richness of the roast.
Storage & Reheating Tips
Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the roast and gravy in a saucepan over low heat, stirring occasionally until warmed through. Alternatively, microwave individual portions in 30-second intervals, covering with a damp paper towel to retain moisture. For longer storage, freeze the roast and gravy separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe Variations to Try
Switch things up by using red wine instead of beef broth for a deeper, richer flavor. You can also add root vegetables like carrots or parsnips to the slow cooker for extra heartiness. If you prefer a spicier kick, swap the BBQ sauce for a chipotle or smoky hot sauce. For a lighter twist, substitute the beef chuck roast with a pork shoulder or even a whole chicken.
Time-Saving Tips for Busy Cooks
To save time, prep your vegetables the night before and store them in the fridge. You can also season the roast and let it sit in the slow cooker insert overnight (in the fridge) so it’s ready to go in the morning. If you’re short on time, cook the roast on high heat for 4-5 hours, though low and slow is still recommended for the best texture and flavor.
Common Questions Answered
Can I use a different cut of beef? Yes! While chuck roast is ideal for its marbling and tenderness, you can also use brisket or bottom round. Just adjust cooking times as needed. What if I don’t have bouillon cubes? Substitute with 1-2 teaspoons of beef base or an extra cup of beef broth. Can I make this in an Instant Pot? Absolutely! Sear the roast first, then pressure cook on high for 60-70 minutes with a natural release.
Slow Cooker Copycat Texas Roadhouse Beef Pot Roast Recipe
Equipment
- slow cooker
- small saucepan
- whisk
Ingredients
- 2 cups beef broth
- 3 pound beef chuck roast
- salt and pepper to taste, (about a teaspoon of each)
- 1/2 teaspoon garlic powder more or less to taste
- 1 onion diced
- 1 orange bell pepper diced
- 3 celery ribs diced
- 3 garlic cloves minced
- 1/2 cup tomato sauce
- 1/2 cup bbq sauce
- 2 Tablespoons Worcestershire sauce
- 2 beef bouillon cubes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Homemade Gravy
- 4 cups drippings from slow cooker (liquid) from the slow cooker after roast is done cooking
- 4 Tablespoons butter
- 3 Tablespoons flour
Instructions
- Spray slow cooker with non-stick cooking spray.
- Pour beef broth into the slow cooker.
- Season all sides of the roast with salt, pepper and garlic powder. Place roast in the bottom of the crock pot.
- Add in onions, peppers, celery, and garlic on top of and all around the roast.
- Pour tomato sauce, BBQ sauce, and Worcestershire sauce on top of roast. Then place bouillon cubes on top of roast with thyme and rosemary.
- Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker – mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low – I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
- Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
- Serve with mashed potatoes and gravy on the side and of course with Texas Roadhouse Rolls.
- If making the gravy: When the roast is done cooking, use a baster (or whatever method you want) to remove the liquid from the slow cooker. To make gravy, you will want to get at least 3 cups of drippings from the slow cooker. If you don’t have quite enough drippings, you can supplement with a can of beef broth or beef stock (I like to use beef stock for gravy because it’s a little more flavorful).
- Place a small saucepan on the stovetop over medium heat.
- Add butter to the saucepan and let it melt.
- Add flour and use a whisk to whisk flour and melted butter together until it makes a paste (takes about a minute).
- Pour in the drippings, whisking the entire time.
- Cook for about 4-5 minutes minutes or until the gravy reaches the thickness you prefer.
- Serve roast with gravy on top and on top of mashed potatoes.
- It’s literally pot roast perfection.