Slow Cooker Texas Roadhouse Pot Roast

My deliciously sweet and savory Slow Cooker Pot Roast with Gravy is the perfect set-it-and-forget-it meal for busy weeks. Inspired by the famous (discontinued!) Texas Roadhouse recipe, this easy entrée features fork-tender chuck roast, sweet onions, colorful bell peppers, and earthy celery in a tangy tomato BBQ gravy.

If you’re a meat and potatoes sort, you’re going to flip for my easy slow cooker pot roast with gravy. This is the kind of comfort food that ranks up there with slow cooker Salisbury steak and mushrooms—especially when served over a creamy bed of mashies. It’s rich, flavorful, stick-to-your-ribs fare that is guaranteed to crush even the biggest hunger.

Best of all, this hearty, crowd-pleasing dinner takes just 10 minutes to prep!

Why You’ll Love This Slow Cooker Pot Roast Recipe

• Quick & Easy – If you’re short on time, this Crock Pot pot roast is here to save the day! Chop a few veggies, layer everything into your slow cooker, flip the switch, and walk away. All told, you’re looking at just 10 minutes worth of active prep time. 
• Just 10 Ingredients – All you need is a beef chuck roast, a handful of fresh veggies, and a few pantry staples to make dinner magic happen. 
• Budget-Friendly – Considering a single “country dinner” from Texas Roadhouse will run you about $18-20, this copycat pot roast is a steal. I can snag a 3-pound roast for about $30 at my local grocery store, which is enough for 6-8 servings. Even including the remaining ingredients and sides, the DIY version costs less than half of what you’d pay in a restaurant—and you don’t have to tip!

Ingredients & Substitutions

• 1 Onion, Diced – I personally like using yellow onions, which become extra sweet and tender after cooking. That said, feel free to use any color you have on hand.
• 1 Orange Bell Pepper, Diced – In the OG Texas Roadhouse pot roast recipe, orange bell peppers made for a vibrantly colorful gravy. Feel free to swap in red or yellow if needed.
• 3 Stalks Of Celery, Diced – This underrated staple veg adds a lovely earthy sweetness to our gravy, plus gives it a nice little nutrient boost. If your stalks still have the leaves attached, you can use them like parsley for garnish!
• 3 Pound Beef Chuck Roast – Chuck is my go-to cut for slow cooker pot roast because it’s well-marbled, deeply flavorful, and breaks down into fork-tender bites as it braises. If you can’t find chuck or want to switch things up, brisket and round roast both work beautifully—just expect slightly leaner, firmer slices. Craving something different altogether? Try pork shoulder for a richer, subtly sweeter twist. 
• 3 Garlic Cloves, Minced – Fresh garlic is my preference, but you’re welcome to use jarred minced garlic to keep your prep to a minimum. Alternatively, swap in ¼ teaspoon of ground garlic per clove of fresh.
• ½ Cup Tomato Sauce – A little tomato adds depth, acidity, and richness to the gravy. Crushed tomatoes work just as well, and even a spoonful of ketchup can pinch-hit in a hurry thanks to its sweetness and concentrated tomato flavor.
• ½ Cup BBQ Sauce – Use whatever bottle you love most—smoky, sweet, tangy, or spicy blends all bring their own personality to the pot.
• 2 Tablespoons Worcestershire Sauce – This savory, umami-packed seasoning adds depth and a subtle tang to the pot roast gravy. If you’re out, try soy sauce, coconut aminos, or a splash of balsamic vinegar.
• 2 Beef Bouillon Cubes & Water – I always have bouillon in the cabinet as an easy flavor booster. You’re welcome to use beef base dissolved in water, beef broth, or chicken or veggie stock in a pinch.
• ½ Teaspoon Dried Thyme – Thyme adds an earthy warmth to the pot roast, but rosemary or Italian seasoning can be swapped in if that’s what you have on hand.
• ½ Cup Water Fresh Parsley – Optional, but pretty as a garnish. It adds a bright pop of color and a lemony freshness to every bite!

How to Make Slow Cooker Pot Roast With Gravy

Step 1: Build the Base

Add the onions, bell pepper, and celery to the bottom of your slow cooker. This creates a cozy veggie bed for the meat to sit on.

Step 2: Add the Roast

Place the chuck roast right on top of the vegetables, nestling it in so it’s snug.

Step 3: Mix the Sauce

In a mixing bowl, whisk together the garlic, tomato sauce, BBQ sauce, Worcestershire, beef bouillon, thyme, and water until smooth and well combined.

Step 4: Pour It All In

Pour the sauce mixture evenly over the roast, letting it seep down into the veggies.

Step 5: Slow Cook to Perfection

Cover and cook on low for 6-8 hours, or until the meat is fall-apart tender.

Step 6: Finish & Serve

Garnish with fresh parsley, then spoon everything over a big scoop of mashed potatoes. Enjoy!

Optional Variations & Dietary Adaptations

• Gluten-Free – Ensure your BBQ sauce, Worcestershire sauce, and bouillon cubes are certified gluten-free. 
• Low-Sodium – Use low-sodium BBQ sauce, skip the bouillon in favor of low- or no-sodium beef broth, and season to taste after cooking. You can always add salt at the end, but you can’t take it out!
• Low-Carb/Keto-Friendly – Serve the pot roast over cauliflower mash or sautéed greens instead of mashed potatoes, and choose a no-sugar-added BBQ sauce.
• Spicy Slow Cooker Beef Chuck Roast – Add a diced jalapeño, chili powder, a pinch of red pepper flakes, hot pepper flakes, or a tablespoon of chipotle peppers in adobo to give the gravy a smoky, spicy kick. You can also replace the tomato sauce with a can of Rotel for a Southern-inspired twist!
• Veggie-Loaded – Add carrots, mushrooms, or potatoes right in with the other veggies to turn this into a full, one-pot meal.
• Sweet & Tangy – Stir 1-2 tablespoons of brown sugar or honey into the sauce for a touch of sweetness that balances the savory flavors.
• Thicker Gravy – If you want a thicker sauce, whisk in a cornstarch slurry (1 tablespoon of  cornstarch + 1 tablespoon of broth or water) during the last 30 minutes of cooking.

Expert Tips & Tricks 

• Brown the roast first for extra flavor. It’s optional, but searing the chuck roast in a hot skillet before adding it to the slow cooker adds a deeper, richer flavor to the final gravy. Totally worth the extra few minutes if you have the time.
• Don’t lift the lid! Every peek releases a surprising amount of heat and can add up to 30 minutes of extra cooking time. Trust the process.
• Check tenderness, not time. All slow cookers heat differently, so start checking around the 6-hour mark. The roast is ready when it easily shreds with a fork.
• Adjust seasoning at the end. Sauces concentrate as they cook, so wait to add extra salt or sweetness until the gravy is finished—you may not need as much as you think.
• Skim excess fat if needed. If your roast is particularly marbled, let the gravy rest for a few minutes and spoon off some of the fat before serving.
• Make it ahead. Pot roast tastes even better the next day. You can refrigerate the whole thing overnight and reheat gently for incredible next-day flavor.

How to Serve

This slow cooker pot roast and gravy was practically made for spooning over a generous pile of mashed potatoes. Comfort food at its finest! Feel free to switch things up by serving it over buttered egg noodles, creamy polenta, or fluffy white or brown rice. To balance the richness, pair it with something bright and green, like steamed green beans or roasted broccoli. 

Warm dinner rolls or crusty garlic bread are perfect for soaking up every last drop of that incredible gravy. And don’t forget dessert! I feel like a mini pecan pie is the perfect fit for this Southern favorite. 

Feeling something more casual? Shred the roast and pile it onto toasted rolls with a drizzle of extra BBQ sauce for hearty, crowd-pleasing sandwiches. It’s the perfect make-ahead for game day gatherings!

Storage & Reheating

• Refrigeration: Let the pot roast cool slightly, then transfer the meat and gravy to an airtight container. Store in the refrigerator for up to 4 days. The flavors deepen as it sits, so leftovers taste even better the next day.
• Freezing: This slow cooker pot roast freezes beautifully. Shred or slice the beef, tuck it into freezer-safe containers or zip-top bags, and cover with plenty of gravy to prevent drying out. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the gravy has thickened. You can also reheat individual portions in the microwave in 30-45 second bursts, stirring between intervals. For larger batches, warm everything in a covered baking dish at 300°F until heated through.

FAQs

How long do you cook a chuck roast in a slow cooker?

A chuck roast typically cooks for 6-8 hours on low in a slow cooker, or 4-5 hours on high. It’s done when it’s fork-tender and easily pulls apart.

Do I need to add liquid to slow cooker pot roast?

Not much! Pot roast doesn’t need a lot of added liquid because the meat and vegetables release moisture as they cook. A cup or so of broth, sauce, or water is usually plenty to keep everything tender and create a rich gravy.

Is it better to cook chuck roast on high or low in a crockpot?

It’s generally better to cook chuck roast on low in a crockpot. The lower, slower heat breaks down the connective tissue more gently, giving you a melt-in-your-mouth, fork-tender roast. Cooking on high works in a pinch, but the meat won’t be quite as tender or flavorful.