Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.




Pot Roast

Texas Roadhouse Copycat Recipe

1 (4-5 lb.) beef brisket, trimmed
4 cups barbecue sauce, divided
2 large onions, thinly sliced
1 tablespoon chopped garlic

Preheat oven to 350 degrees. Place brisket fat side up in a large roasting pan and set aside.

In a large bowl, combine 2 cups barbecue sauce, onions, and garlic; pour over brisket. Cover with foil and cook brisket 3 to 3 1/2 hours, or until tender. Slice thinly across the grain and serve topped with remaining warmed barbecue sauce.

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