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copycat cracker barrel roast beef served over toast with mashed potatoes and gravy on a white plate
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4.37 from 47 votes

Copy Cat Cracker Barrel Roast Beef

Copy cat Cracker Barrel roast beef lets you enjoy the classic restaurant dish at home. This tender pot roast is full of flavor and smothered in a rich gravy you'll love. The perfect comfort food for Sunday night dinners!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dinner, Entree, Main Course
Cuisine: American
Servings: 6
Calories: 544kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 3 lb beef chuck roast
  • 1/2 tsp garlic powder
  • salt & pepper
  • 2 tbsp olive oil
  • 1 cup flour
  • 1 small onion diced (optional)
  • 3-4 cloves garlic minced
  • 2 bay leaves
  • 1 can condensed beefy mushroom soup
  • dash salt & pepper
  • 2 tbsp cornstarch + 1 1/2 tbsp water
US Customary - Metric

Instructions

  • Rinse the roast, and then pat it dry with paper towels.
  • Liberally season the roast with salt & pepper, along with the 1/2 teaspoon of garlic powder.
  • Add the flour to a flat plate, and lay the roast in it- turning so that it gets coated evenly on all sides.
  • Add the olive oil to a large skillet set over medium high heat. When the oil's hot, add the roast and allow it to quickly sear. Turn it so that all sides get lightly browned.
  • Transfer the roast to the bowl of your crockpot.
  • Add the onions to the hot skillet, and cook them for 1-2 minutes, stirring often. Transfer the onions & skillet juices to the crockpot.
  • Add the garlic and bay leaves to the crock pot, then pour in the can of condensed beefy mushroom soup. Add a bit more salt & pepper.
  • Cover and cook the roast on low for 8-10 hours.
  • When done, carefully remove the roast to a waiting cutting board and shred the meat.
  • In a small bowl, whisk together the cornstarch and water to form a slurry. Pour this into the juice in the crockpot to form a gravy. Return the lid, turn the heat to high, and let the mixture continue cooking for 10 more minutes. Tent the meat with foil so that it stays warm.
  • Return the meat to the pot, and gently toss to coat.
  • Serve & enjoy!

Nutrition

Calories: 544kcal | Carbohydrates: 20g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 185mg | Potassium: 803mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 6mg