Texas Roadhouse Beef Pot Roast Recipe
Make this copycat recipe of Texas Roadhouse beef pot roast in the slow cooker or Instant Pot for a hearty main dish.
Serving6 servings
Ingredients
Roast 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
Homemade Gravy Ingredients
- 4 cups drippings from slow cooker, (liquid) from the slow cooker after roast is done cooking
- 4 Tablespoon butter
- 3 Tablespoon flour
Instructions
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).
- Serve with mashed potatoes and gravy on the side and of course with Texas Roadhouse Rolls.
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. 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.
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.
- If you're short on time you can use store bought gravy but I highly recommend this simple homemade gravy! It's delicious!
Nutrition
Calories: 574 kcal · Carbohydrates: 19 g · Protein: 48 g · Fat: 35 g · Saturated Fat: 17 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 15 g · Trans Fat: 2 g · Cholesterol: 177 mg · Sodium: 1876 mg · Potassium: 1139 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 1043 IU · Vitamin C: 30 mg · Calcium: 84 mg · Iron: 6 mg