Texas Roadhouse Pot Roast

2 - 2.5 lb chuck roast
½ onion, chopped
½ bell pepper (any color), chopped
2 stalks celery, chopped
2 cloves of garlic, minced or pressed
½ cup tomato sauce
½ cup BBQ sauce
2 beef bouillon cubes
1 tsp salt
1 tsp black pepper
½ tsp dried thyme
½ cup water

Label two freezer bags and a qaurt size freezer bags with cooking instructions and date.
Place the chuck roast in one freezer bag, then place onion, bell pepper, celery and garlic in another freezer bag, then in quart size bag put the sauce ingredients of tomato sauce, BBQ sauce, spices and water.
Freeze together in the freezer until ready to use.
Thaw in fridge over night.
In slow cooker place in chuck roast first, top with veggies, then pour sauce on top.
Cook on low for 8-10 hours.