Texas Roadhouse Roast

Texas Roadhouse Roast–tender, flavorful chuck roast with a tangy BBQ-tomato sauce that makes the whole house smell amazing. Make it in the Instant Pot or slow cooker.

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Texas Roadhouse Roast

This roast was a total hit on a fast Sunday¹. It turned out tender and I loved the contrast of savory, tangy and slightly sweet from the barbecue sauce. Skyler had thirds and we sadly didn’t have leftovers. We loved eating this alongside a pile of steaming mashed potatoes, sweet corn and a fruit salad on the side. It’s definitely one of those recipes that makes you feel like you put in way more effort than you actually did! (Recipe adapted from Instant Pot Texas Roadhouse Pot Roast Recipe on Six Sisters Stuff).

Ingredients/Substitution Ideas

• Olive oil–or vegetable, canola
• Chuck roast–or rump roast. I bought my roast from Winco, which has reasonable prices. My dad told me he hasn’t had roast in maybe a year because it was “too expensive.” I told him that he could afford it but he doesn’t want to afford it lol.
• Kosher salt
• Black pepper
• Italian seasoning
• Garlic powder
• Water
• Better than Bouillon beef base
• Onion
• Celery
• Tomato sauce
• Bbq sauce–I used sweet baby rays
• Worcestershire sauce

Steps

Season the roast on all sides with the salt, pepper, Italian seasoning and garlic powder.

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the roast and brown for about 4-5 minutes on each side. Remove the roast.

Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon. Turn off Instant Pot.

Add in the onion, celery and roast. Pour the tomato sauce, BBQ sauce and Worcestershire sauce over the roast.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 70 minutes. When time is up let pot sit for a full natural pressure release.

Remove the lid. Remove the roast and slice or shred.

Serve drizzled with some of the liquid in the Instant Pot. You can also make a gravy with a cornstarch slurry, if you prefer.

Notes/Tips

• Serve with mashed potatoes. I made some mashed potatoes in a separate Instant Pot.
• This recipe can be gluten free if you use gluten free Worcestershire sauce.
• If your roast is larger than 4 pounds, add about 10 minutes more to the Instant Pot cook time.
• It’s very important that you do a natural pressure release with this recipe. It will ensure a tender roast.
• If you’d like a thicker gravy, whisk in a cornstarch slurry at the end.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with barbecue sauce are Lucy Burdette’s Casserole and Instant Pot Sweet Hawaiian Chicken.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

1. A Sunday, usually the first one of each month, on which Latter-day Saints abstain from food and drink for two meals and donate the equivalent cost, or more, to the Church to assist the poor and needy. ↩︎