Name: Texas Roadhouse Beef Pot Roast Recipe
Prep time: 14 min
Cook time: 360 min
Total time: 495 min
Ingredients: 2 cups beef broth; 3 pound beef chuck roast; salt and pepper, to taste ((about a teaspoon of each)); ½ teaspoon garlic powder ((more or less to taste)); 1 onion (diced); 1 orange bell pepper (diced); 3 celery ribs (diced); 3 garlic cloves (minced); ½ cup tomato sauce; ½ cup bbq sauce; 2 Tablespoon Worcestershire sauce; 2 beef bouillon cubes; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; 4 cups drippings from slow cooker ((liquid) from the slow cooker after roast is done cooking); 4 Tablespoon butter; 3 Tablespoon flour

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I’m always on the lookout for a tried and true recipe my family will love! This Texas Roadhouse-style beef pot roast recipe is perfect. It is full of flavor and can be prepared in the Instant Pot or slow cooker for a deliciously, juicy pot roast.

Raw beef with vegetables and seasonings for pot roast.

Recipe Ingredient Notes

To make our Texas Roadhouse beef pot roast, you need the following ingredients:

Beef broth
Beef chuck roast
Salt and pepper
Garlic powder
Onion
Orange bell pepper
Celery stalks
Garlic cloves
Tomato sauce
BBQ Sauce
Worcestershire sauce
Beef bouillon cubes
Dried thyme
Dried rosemary

To make our homemade gravy for this recipe, you need the following ingredients:

Drippings from the slow cooker/Instant Pot after the roast cooks
Butter
Flour

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Tender beef pot roast with gravy and vegetables on a white plate.

Delicious Texas Roadhouse-style pot roast served with mashed potatoes and gravy.

How to Make Our Texas Roadhouse Beef Pot Roast

Slow Cooker 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).

Instant Pot Instructions

Pour beef broth into the Instant Pot.
Season all sides of the roast with salt, pepper and garlic powder. Place roast in the bottom of the Instant 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 Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 65 minutes (or 20-25 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
Remove roast from Instant Pot 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. 🙂

Gravy Instructions

When the roast is done cooking, use a baster (or whatever method you want) to remove the liquid from the slow cooker or Instant Pot. To make gravy, you will want to get at least 3 cups of drippings. 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.

Recipe Notes

We like to use a chuck roast or rump roast – they are not only less expensive, but cook awesome in the Instant Pot. Tasting Table gives you even more in-depth information on the cuts of meat to use for pot roast if chuck or rump roast is not available to you!
When it comes to beef pot roasts, we like to cook them for 20 mins per pound in the Instant Pot. If the roast is frozen, we will cook it for 30-35 mins per pound.

Freezer Meal Modification

This recipe can be modified as a freezer meal. Dump everything into your freezer bag instead of an Instant Pot or slow cooker. Freeze. When ready to cook, remember that frozen roast should be cooked under pressure for 25-30 minutes per pound.

Delicious pot roast served with mashed potatoes and gravy on a blue patterned plate.

Tender, flavorful pot roast served on a white platter with utensils.

Enjoy More Delicious Beef Main Dishes

The possibilities for delicious beef main dishes are endless, from cuts of meat like steak or roast, to family-friendly ground beef dishes, explore our comprehensive collection of beef recipes.

Join The Discussion

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Questions & Reviews

Dave says:

What do I do with the beef bouillon cubes?
Rebecca says:

Where are the 2 beef bouillon cubes used. It doesn’t say in the recipe.
Momma Cyd says:

Place them on top of the roast after you add the Worcestershire sauce.
Momma Cyd says:

Place them on top of the roast after you add the Worcestershire sauce.
Ashley says:

Just noticed that the ingredients list calls for an orange pepper but the instructions say to add a green pepper… Does it matter which kind of pepper?
Momma Cyd says:

Add the kind of pepper you like the most. Either will work great.
Manthark says:

The flavor was great, I do wish I had let it sit longer than the extra 60 min. Next time I will make much earlier.
Brittany says:

Can you make this as a freezer meal? If so how would you do that?
Momma Cyd says:

This should work great as a freezer meal. Just dump everything in your freezer bag instead of the Instant Pot. Freeze. Just remember that a frozen roast should be cooked under pressure for 25-30 minutes per lb.
Norah says:

did you make the gravy with the drippings for the roast? Just wondering how much you have to work with (if any) when you are done. Thanks, looks yummy, although I can’t eat peppers, but I am sure it will only change it a bit.
Momma Cyd says:

You can make gravy with the drippings. If you don’t have enough liquid for a big amount of gravy, you would need make your own gravy.
Monica ross says:

What about adding potatoes and carrots in so they cook in the juice? How would I do that?
Bobbi @ Six Sisters says:

You can add the carrots and potatoes in at the same time as the roast, depending on how cooked you like your vegetables. I would cut them into larger chunks. Or you can cook the beef half way, do a quick release and then add the vegetables in, and set the timer to cook for the second half of the time. This will make for a slightly firmer vegetable. I hope this makes sense.
Bethany says:

this does look delicious, but Texas Roadhouse doesn’t offer a roast beef?
Bobbi @ Six Sisters says:

You’re correct! This is a copycat recipe that is a Texas Roadhouse-style pot roast
Rob Anderson says:

This was absolutely delicious!