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Budget Freezer Meal Slow Cooker Copycat Texas Roadhouse Beef Pot Roast Recipe!

Budget Freezer Meal Slow Cooker Copycat Texas Roadhouse Beef Pot Roast Recipe!

By Mona - Far From The Farm
September 22, 2025
Easy slow cooker copycat Texas Roadhouse beef pot roast freezer meal! Tender, budget-friendly, and family-approved comfort food! 
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Approximate cost $16
Prep Time 10 minutes
Cook Time 10 hours
Shredding the beef and making the sauce 10 minutes
Total Time 10 hours 20 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

To assemble to freezer meal
  • 2 to 3 lb beef chuck roast
  • 2 cups beef broth
  • salt and pepper - to taste
  • 1 tsp garlic powder
  • 1 white onion, finely diced
  • 3 celery ribs, finely chopped
  • 1 tbsp pre-minced garlic - or 3 cloves of fresh garlic, chopped finely
  • ½ cup tomato sauce - canned
  • ½ cup BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
Optional cornstarch slurry to thicken the sauce after cooking
  • 1 tbsp cornstarch
  • 4 tbsp cold water

Equipment

  • Freezer bag at least a large 2 gallon slider freezer bag
  • Measuring cups and spoons
  • Slow Cooker or Instant Pot Pro with slow cooker function
  • Aluminum foil
  • KitchenAid mixer with paddle attachment Optional to shred the meat - two forks work just fine if that’s what you have.
  • Chef’s knife

Method
 

Assemble the freezer meal
  1. Add all the ingredients to a large freezer bag.
    Seal tightly, flatten, and freeze flat for easy storage.
    Write the cooking directions directly on the bag so you’ll never forget.
    Freeze for up to 3 months.
Thaw
  1. When ready to cook, thaw overnight in the fridge or on the counter for a few hours.
Cook
  1. Load the slow cooker
    Place thawed roast and all bag contents into your slow cooker (or like me you can use an Instant Pot Pro that has a Slow Cook function)
  2. Cook low and slow
    Standard slow cooker: cook on Low for 8–10 hours.
    Instant Pot Pro (slow cooker function): use the glass slow cooker lid and cook on High for 10 hours.
Shred the Meat
  1. When done, remove the roast from the pot.
    Shred with two forks or in a KitchenAid mixer using the paddle attachment.
Make a rich sauce (optional)
  1. Now this step is totally optional but, if like our family, you prefer to serve the shredded pot roast over egg noodles and want a smoother sauce you can just pour the juices and the veggies etc straight from the pot into a high speed blender (we love our Vitamix) and blitz it up for a super smooth sauce!
  2. Then I return the blended sauce to a pan ( we used the Instant Pot Pro as a slow cooker so it just goes back in that) and add a cornstarch slurry to thicken as desired.
Serve
  1. Serve the shredded beef and sauce hot over noodles, mashed potatoes, or with crusty bread to soak up the sauce!

Notes

 

Storage

  • As a freezer meal (uncooked): Up to 3 months.
  • Cooked leftovers: 3–4 days in the fridge in an airtight container.
  • Freezer (cooked): Up to 2 months, portioned in bags or containers.
Reheat gently with a splash of water or broth until desired temperature reached.
 

Nutrition information is automatically calculated, so should only be used as an approximation.

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