Copycat Cracker Barrel Pot Roast
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Cracker Barrel Pot Roast is comfort food at its finest. Slow cooked with veggies and herbs, this roast boasts plenty of flavor with just a few ingredients. It’s a true one pot recipe from start to finish, including a flavorful gravy made from the leftover juices. Perfect for Sunday dinner and holidays yet easy enough for any night!
Cracker Barrel Pot Roast
Nothing brings the family running to the dinner table like a hearty, savory roast soaked in flavorful gravy with all the fixins.
At Cracker Barrel, pot roast is only served on Sundays. But you can make it at home whenever you’d like with this copycat recipe!
It only takes about 20 minutes to prep the ingredients and sear the beef. Then, cover it all up and pop it in the oven for a few hours.
You’ll have plenty of time to watch the game, get some chores done, or work on your side dishes.
Your stomach is sure to be rumbling by the time dinner is served since your whole house will be filled with the delicious aroma!
Add this easy pot roast Cracker Barrel copycat recipe to your Sunday dinner rotation along with herb crusted pork tenderloin, beer braised short ribs, and this slow cooker chicken cacciatore.
Ingredient Notes and Substitutions
- Chuck Roast – This cut comes from the cow’s shoulder, which means there’s plenty of connective tissue — and that’s what makes it perfect for slow cooking!
All of that melts, keeping the beef tender and moist, while adding loads of flavor.
The best cuts for pot roast include bottom round or brisket, so look for those if you can’t get your hands on a chuck roast. - Vegetables – Baby carrots, onions, and celery add loads of flavor to the drippings, which you’ll use to make gravy, and they’re deliciously tender too.
Other options include parsnips, turnips, or potatoes. Use them in place of or in addition to the other veggies, or come up with your own combination. - Garlic – Freshly minced cloves are ideal, but you could get away with jarred minced garlic for this recipe.
I wouldn’t recommend garlic powder as you’d have to add a lot and the flavor is more likely to disappear after hours in the oven. - Seasonings – Season the roast with salt and pepper before you sear it on the stove, then add dried thyme and rosemary to the pot while braising.
If you prefer to use fresh herbs, you’ll need 2-3 whole sprigs of each, or 1 tablespoon of each if you de-stem the thyme and rosemary. - Cornstarch – Combine this with cold water to make a slurry, which is the easiest way to thicken the pan juices into a gravy!
Tips and Tricks to Make Perfect Pot Roast Like Cracker Barrel
- Sear the beef before braising.
This caramelizes the outside and locks in all the juices, keeping it perfectly tender and moist.
It takes about 4-5 minutes to sear each side, and that means all sides — not just the top and bottom.
The outside of the roast should be evenly browned, and you shouldn’t be able to see any raw meat peeking through.
Also, be sure to season the entire surface with salt and pepper before searing it in your Dutch oven. You can add more to taste after it’s cooked.
- Don’t rush the process — even after it’s done cooking.
You want to cook your Cracker Barrel pot roast low and slow, which means at a low temperature for several hours.
This keeps the meat from drying out and allows the collagen plenty of time to break down.
Once the meat can be easily shredded, remove the roast from the oven. Transfer it to a plate or bowl, but don’t shred it yet! Allow the beef to rest while you work on the gravy.
- You can also get creative to make this recipe your own!
Add a splash of red wine or a tablespoon of Worcestershire to the beef stock before cooking for a deeper, more complex flavor.
For some heat, toss in a few red pepper flakes or a dash of cayenne pepper.
And for an even richer gravy, add a tablespoon of butter to the thickened sauce or maybe a splash of cream!
Prep Ahead
- Chop veggies
- Mince garlic
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Slotted Spoon – For transferring the veggies out of the pot while leaving the juices behind.
Serving Suggestions
I always order mashed potatoes with my pot roast at Cracker Barrel, so that’s my top choice when making it at home too!
You’ll want to make a side of biscuits or corn muffins for the most authentic meal, but I’ve been known to serve this with cheddar bay biscuits or buttery rolls on occasion.
Roasted veggies would round out your plate, or keep things simple with a salad and some mac and cheese.
There’s really no wrong way to serve this Cracker Barrel pot roast recipe!
Storing and Reheating Leftovers
Allow your Cracker Barrel pot roast to cool, then transfer the meat to an airtight container. You’ll want to shred all of it before storing so it’s easier to reheat later.
Refrigerate for 3-4 days or freeze for up to 3 months. Store the gravy in a separate container if freezing.
To reheat, return pot roast to the oven or warm it on the stovetop. Add splashes of water or beef stock for moisture.
Cracker Barrel Pot Roast Recipe FAQ
According to their menu, the original Cracker Barrel pot roast recipe features a “slow braised rib roast with carrots, onion, celery and homestyle beef gravy.”
This copycat recipe makes use of the more affordable chuck roast, but the rest is the same — and you won’t be able to tell the difference after hours in the oven!
Yes, with a few adjustments. It’s still best to sear the beef first, and you’ll need to make the gravy on the stove. Use my crockpot roast recipe as a guide!
Sure! Make my 5-minute brown gravy while the meat rests. It’s made with beef bouillon, so it’s got the perfect beefy, savory flavor to go with this recipe.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Cracker Barrel Pot Roast
Equipment
Ingredients
- 3-4 pounds chuck roast
- 2 cups baby carrots, cut into halves if large
- 2 large onions, quartered
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups beef stock
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 325°F (165°C). Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a Dutch oven over medium-high heat on the stovetop. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove the roast from the Dutch oven and set it aside.
- In the same Dutch oven, add onions, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute.
- Return the seared chuck roast to the Dutch oven, placing it on top of the sautéed vegetables. Sprinkle the thyme and rosemary over the roast and vegetables. Pour the beef stock into the Dutch oven.
- Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.
- Once the roast is cooked, carefully remove the Dutch oven from the oven. Transfer the meat to a bowl or plate to rest. Use a slotted spoon to transfer the vegetables to another bowl, leaving the juices behind.
- Place the Dutch oven back on the stovetop over medium heat. Bring the cooking juices to a simmer. In a small bowl, mix cornstarch and water until smooth. Gradually whisk the cornstarch mixture into the simmering juices, stirring constantly until the gravy thickens, about 3-5 minutes. Season with additional salt and pepper to taste if needed.
- Shred the roast and add it back into the dutch oven with the gravy along with the vegetables. Gently mix everything together.
- Serve the pot roast immediately as is or with creamy mashed potatoes. Garnish with chopped fresh parsley if desired. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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