Pot roast is the perfect comfort food for a winter night. But why go out to eat when you can make a delicious pot roast right at home? This Cracker Barrel pot roast recipe is easy to follow and produces a delicious, hearty meal.
While pot roast is typically associated with winter, it can be enjoyed any time of year. In the summer, it is a perfect dish for a picnic or potluck. And in the fall, a pot roast is a great way to use up some of the bountiful harvests from your garden. So whatever the season, pot roast is a dish that everyone can enjoy.
Give this Cracker Barrel pot roast recipe a try and see for yourself!
- Optional Substitutions
- Other Options/ Versions of This Recipe
- Proper Storage
- What to Serve with Beef Pot Roast
- Other Tips & Tricks
- Is it Better to Pressure Cook or Slow Roast?
- Do You Have to Brown the Meat Before Cooking?
- Cracker Barrel Pot Roast Recipe (copycat)
There are not many ingredients but there are a few key ones! The mushroom soup can be skipped but the flavor of the gravy won’t be the same. Feel free to use any other creamy soup if you feel like experimenting.
The beef is an important part of this recipe because the quality of the meat can make or break the dish. Make sure it is fresh, doesn’t have much fat, and is from a reputable source.
- Beef, chuck roast
- Garlic powder
- All-purpose flour
- Bay leaves
- Condensed beefy mushroom soup – this is the secret ingredient to this recipe.
- dash of salt and pepper
This recipe is easy to follow and since it is done in the crock pot, you set it and forget it! I love how easy it is to make and the house smells amazing after several hours of slow cooking. The meat will come out tender and juicy in the mushroom gravy. Here are all the steps and if you are looking for the detailed recipe, it is at the end of this post.
STEP ONE: Sear the Beef
Pat the meat dry and season with garlic powder, salt, and pepper. Place the flour on a flat plate and roll the beef in the flour until it is covered by it on all sides. Preheat a large cast iron skillet and when hot, drizzle with a little vegetable oil. Olive oil works, too. Sear the beef on all sides before transferring to the crock pot.
Cook the onions and the mushrooms in the same skillet until slightly charred. Transfer to the crackpot with the beef.
STEP TWO: Slow Cook
Transfer the beef to the crock pot and add the garlic and onion followed by the bay leaves. Pour in the mushroom soup and season it generously with salt and pepper. Cook on low for at least 8 hours or on high for 4 hours.
STEP THREE: Make the Gravy
Shred the meat when it is done cooking. It will be very easy to separate it since it is so tender. In a mixing bowl combine the cornstarch and the water. Stir to combine and pour in the crackpot with the leftover juices. Stir to combine so it thickens. Serve the beef over mashed potatoes and drizzle with the mushroom gravy.
If you want to make this recipe a bit healthier, you can easily substitute the all-purpose flour for almond flour or buckwheat flour. You can also use 2% milk instead of water to make the cornstarch slurry. This Cracker Barrel pot roast recipe is a great way to enjoy a delicious pot roast any time of year. So if you’re looking for a different take on pot roast, give this recipe a try and see for yourself!
Other Options/ Versions of This Recipe
There are many other great pot roast recipes available. So if you’re looking for a different take on pot roast, be sure to check out some of the other great pot roast recipes available. Here are a few other great pot roast recipes to try:
-Pot Roast with Carrots and Potatoes -Pot Roast with Herb-Crusted Potatoes
-Pot Roast with Garlic and Rosemary
-Pot Roast with Honey and Balsamic Glaze
Whichever recipe you choose, pot roast is a great way to enjoy a delicious and hearty meal any time of year. So be sure to give one of these pot roast recipes a try and see for yourself!
Once your pot roast is cooked, be sure to store it properly to ensure that it stays fresh. Pot roast can be stored in the refrigerator for up to four days or in the freezer for up to six months.
When storing pot roast in the refrigerator, be sure to place it in an airtight container. And when storing in the freezer, be sure to wrap it tightly in a freezer-safe wrap.
When you are ready to enjoy it, thaw it in the fridge and then warm it in the microwave. Make sure it is cooled off a bit before enjoying it.
What to Serve with Beef Pot Roast
There are many great side dishes that go well with beef pot roast. Some of our favorites include:
Other Tips & Tricks
If you want to make this dish ahead of time, you can cook the beef pot roast up to two days in advance. Just be sure to store it properly in the fridge until you’re ready to enjoy it.
This dish is also great for feeding a crowd. Just double or triple the recipe as needed. Leftover pot roast can be enjoyed in many different ways. Some of our favorites include pot roast sandwiches, pot roast tacos, and pot roast soup.
No matter how you enjoy it, we hope you’ll give this delicious beef pot roast recipe a try!
Is it Better to Pressure Cook or Slow Roast?
Slow roasting in the crockpot will give the same results as the pressure cooker. The difference is in the method used to cook the meat and the time needed. The pressure cooker will be much faster.
I personally prefer the slow cooker for this instance just because this is the traditional way to slow roast a pot roast. But if you are scrunched on time feel free to use the pressure cooker.
Do You Have to Brown the Meat Before Cooking?
The short answer is no. You don’t have to sear the meat on each side before adding it to the slow cooker. It is a commonly used proactive technique because the sear gives much more extra flavor.
It also gives the meat a nice golden color when seared. The slow cooker cooks the meat all the way through but doesn’t crispy the edges for extra color and flavor.
- 3 lb beef, chuck roast
- 1 tsp garlic powder
- 1 cup all-purpose flour
- 1 small onion
- 4-5 mushrooms, quartered
- 4 cloves garlic, minced
- 2 bay leaves
- 1 can condensed beefy mushroom soup
- dash of salt and pepper
- 2 tbsp cornstarch
- 1 1/2 tbsp water
- Pat the toast dry with a paper towel. Season with garlic powder, salt, and pepper.
- Add the flour to a plate and roll the roast in it. Make sure the flour coats the beef on all sides.
- Heat a large cast iron skillet to medium heat and drizzle with olive oil. Sear the meat on all sides for about 3-4 minutes each.
- Transfer the beef to a crockpot.
- Add the onions and mushrooms to the same skillet and toss a few times on the hot surface. Transfer to the crockpot.
- Add the garlic and bay leaves to the crockpot. Then pour the mushroom soup. Season with salt and pepper and cook on low for 8-10 hours (or on high for 4-6 hours).
- When the beef is done cooking remove it from the crockpot and transfer it to a wooden board. Shred the meat.
- In a mixing bowl combine the cornstarch and the water. Mix to combine and add to the juices left from the meat in the crockpot. Stir to combine. The mixture will be thick. Transfer to a bowl.
- Serve the beef drizzled with the gravy on top.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 526Total Fat: 29gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 144mgSodium: 430mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 46g
My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nanny do it, no judgment here :)) I learned a lot and I love sharing it with other moms. Along the way, I also became a Certified Food Handler.