We don't eat at Texas Roadhouse, so I can't vouch for the comparison to what they serve, but I can tell you that we loved this recipe! I also highly doubt that Texas Roadhouse serves this as sandwiches, but that's how my family enjoys roasts the most.
We eat some form of a roast fairly regularly and it's always hit or miss if my kids enjoy it or not. I wasn't sure if they were going to be fans of this one, and in fact, would have bet they did not. They completely proved me wrong! We had 3 different meals leftover this week so we had a leftovers night, and both of the girls chose this meal over the other choices. I'd say that's a good sign. I too ate the leftovers but ended up making these as sort of nachos (chips, leftover meat, and some cheese) , which was also absolutely delicious! We loved this recipe and I'd definitely make it again!
As I mentioned above, I served this as shredded beef sandwiches. I just shredded the meat with 2 forks, and then put it back into the sauce to soak up more flavor.
2 - 2.5 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
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
Place roast in the bottom of the slow cooker. Top with vegetables, BBQ sauce, tomato sauce, water and spices. Cook on low for 8-10 hours.
No comments:
Post a Comment