My oldest cousin, Darlene, invented this Crock Pot recipe for a Texan roast, which has really come in handy when the weather is too bad for us to have an outside barbeque. The flavors are the perfect combination of what a Texas girl wants in a meal.

My favorite part about this recipe is that it allows you to use your favorite barbeque sauce, so there’s no chance of somebody not liking the taste! Now that I live in the mid-west, it’s hard to satisfy my craving for southern comfort food, but this dish hits the spot every time.

 

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

 

Instructions:

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.

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Quick Tip: A mix of yellow and purple potatoes gives variety to the flavor.

Recipe and Image courtesy of: Lauren Greutman