Texas Pot Roast Recipes

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EASY POT ROAST



Easy Pot Roast image

The slow cooker does all the work for this classic dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

3-pound piece of beef for pot roast
Coarse salt and freshly ground pepper
4 carrots, peeled and cut into 3-inch lengths
4 medium Yukon gold or white potatoes, peeled and cut into quarters
1 large onion (about 10 ounces), thinly sliced
2 dried bay leaves
1/4 teaspoon dried thyme
1 can (10 3/4 ounces) tomato soup

Steps:

  • Season beef with salt and pepper. Place carrots, potatoes, and onion in a slow cooker. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (or high for 6 hours).
  • Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.

SLOW COOKER TEXAS PULLED PORK



Slow Cooker Texas Pulled Pork image

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Provided by cmccreight

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h15m

Yield 8

Number Of Ingredients 14

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Steps:

  • Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  • Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  • Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g

TEXAS ROADHOUSE POT ROAST - SLOW COOKER



Texas Roadhouse Pot Roast - SLOW COOKER image

Pot Roast doesn't have to be boring! This Texas Roadhouse Pot Roast is PACKED with flavor. You will LOVE this!

Provided by Lauren Cobello

Time 8h15m

Number Of Ingredients 13

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

Steps:

  • 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.

TEXAS POT ROAST



Texas Pot roast image

You can also cook this on low for 8 to 10 hours either overnight or while at work.

Provided by Beverley Williams

Categories     Beef

Time 5h15m

Number Of Ingredients 8

3 lb beef roast
8 small white potatoes, cut in half
1 lb baby carrots
2 c salsa
1 large bell pepper
1 Tbsp fresh chopped cilantro
1 clove garlic, minced
2 Tbsp flour

Steps:

  • 1. Cut the potatoes in half. Place them in a 4 quart slow cooker.
  • 2. Seed the bell pepper and cut into thin strips.
  • 3. Coat the roast with the flour and place it on top of the potatoes.
  • 4. Sprinkle with salt and pepper to taste.
  • 5. Place the bell pepper strips over the top
  • 6. Arrange the carrots around the roast.Sprinkle with the minced garlic.
  • 7. Pour the salsa over the top.
  • 8. Cover and cook on high for 4 to 5 hours, or until roast is done.
  • 9. The last hour of cooking, add the cilantro.

TEXAS CROCK POT ROAST



Texas Crock Pot Roast image

A great pot roast or shred it for sandwiches. Really easy and so good! Prep time does not include marinating time needed.

Provided by Marie

Categories     Roast Beef

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 9

3 -4 lbs beef chuck or 3 -4 lbs boneless bottom round roast
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 garlic clove, minced
2 tablespoons oil
1 cup beef broth
1 cup chopped onion
1/2 cup bottled chili sauce

Steps:

  • Mix together salt, pepper, paprika and garlic and rub into roast.
  • Cover and chill to marinate (overnight, if possible).
  • Brown well on both sides in oil, then place in crock pot and add beef broth and onions.
  • Cook 6 to 8 hours on low or until tender.
  • Add chili sauce the last hour of cooking.

Nutrition Facts : Calories 381.1, Fat 29.5, SaturatedFat 11.2, Cholesterol 94, Sodium 901.4, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 25.5

TEXAS POT ROAST



Texas Pot Roast image

PREP: 15 MINUTES; COOK: 6 HRS., 30 MINUTES This recipe is fast and easy--your family will love it. I found it in SOUTHERN LIVING. You can probably substitute your favorite beans as well at the tomatoes. Green chilies are not manditory but it certainly adds a touch of spice. It's a very nice one-dish meal.

Provided by Peggy Sharif

Categories     One Dish Meal

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 large sweet onion, cut into several pieces
1 tablespoon chili powder
1 (2 1/2 lb) roast beef, trimmed (eye-of-round is great)
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 (16 ounce) cans pinto beans, drained
1 (15 ounce) can black beans, drained
pickled jalapeno pepper, sliced (optional)

Steps:

  • COMBINE: 1 teaspoon salt, 1 teaspoon black pepper, both cans of tomatoes , onion and 1 tablespoon chili powder in a medium bowl.
  • SPRINKLE roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper and brown on all sides in a large Dutch oven over medium-high heat. Place roast in a 5-1/2 quart slow cooker and pour tomato mixture over it. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily.
  • REMOVE roast and cut into large chunks; keep warm.
  • SKIM fat from juices in slow cooker. Mash 1-1/2 cans (about 2-3/4 cups) pinto beans; add to slow cooker. Stir in black beans and remaining 1/2 can pinto beans. Add roast beef chunks into slow cooker and cook on HIGH for about 20 minutes. Place a jalapeno pepper slice on each serving, if desired.

POT ROAST,TEXAS STYLE



POT ROAST,TEXAS STYLE image

Categories     Soup/Stew     Beef     Vegetable     Fourth of July     Quick & Easy     Dinner     Healthy

Yield 4-5

Number Of Ingredients 14

4-5 Texas sized T-bone steaks
1/2 gallon water
1 onion,sliced
4-5 celery ribs,semi chunked
6-8 white potatoes cubed
1 tsp parsley flakes
1/2 tsp marjoram leaves
1/2 tsp thyme leaves
1-2 tbs crushed garlic
1 can whole tomatos
1-3 dashs of liquid smoke
1-3 dashs hot sauce
3-4 tbl flour to use as a thickening agent
lots of love

Steps:

  • place all ingredients into the 12qt stock pot except for the flour. heat on the oven at med heat for bout 2 hours or until the meat is tender. when meat is tender...then mix flour with a little watter,whisk till pasted up. add to the pot roast and lower the heat to med until thickened.serve hot with a side of buttered biscuits or TEXAS toast...enjoy

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