Texas Roadhouse Pot Roast - SLOW COOKER

• Meat

  • 2 lb Chuck, roast

• Produce

  • 1/2 Bell pepper
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1/2 Onion
  • 2 Potatoes, large
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 Beef bouillon cubes

• Condiments

  • 1/2 cup Bbq sauce
  • 1/2 cup Tomato sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Liquids

  • 1/2 cup Water

Found on laurengreutman.com

Description

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
• 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

Directions

• 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.
• 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.