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Cracker Barrel Pot Roast

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Cracker Barrel Pot Roast is a comforting homestyle meal with fork-tender beef, hearty vegetables, and a rich savory gravy. Perfect for family dinners, holidays, or cozy weekend meals.

Ingredients

  • Beef chuck roast
  • Olive oil
  • Yellow onion, sliced
  • Garlic, minced
  • Carrots, peeled and cut into chunks
  • Yukon Gold or red potatoes, cut into large pieces
  • Celery, sliced
  • Beef broth
  • Worcestershire sauce
  • Tomato paste
  • Fresh rosemary
  • Fresh thyme
  • Bay leaves
  • Salt
  • Black pepper
  • Onion powder
  • Garlic powder
  • Cornstarch (optional, for thickening)
  • Water (for cornstarch slurry)

Instructions

  1. Pat the chuck roast dry and season generously with salt, black pepper, garlic powder, and onion powder.
  2. Heat the olive oil in a large Dutch oven or skillet over medium-high heat.
  3. Sear the roast for 3–4 minutes per side until deeply browned, then remove from the pan.
  4. Cook the sliced onion and celery for about 5 minutes until softened.
  5. Add the minced garlic and cook for 30 seconds.
  6. Stir in the tomato paste and cook for 1 minute.
  7. Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the pan.
  8. Transfer the roast to a slow cooker or Dutch oven and arrange the carrots and potatoes around it.
  9. Pour the broth mixture over the roast and add the rosemary, thyme, and bay leaves.
  10. Cover and cook on Low for 8–9 hours or High for 4–5 hours in a slow cooker, or bake covered at 325°F (165°C) for 3½–4 hours until the beef is fork-tender.
  11. Remove the bay leaves and herb stems before serving.
  12. If desired, whisk the cornstarch with water, stir it into the cooking liquid, and simmer until the gravy thickens.
  13. Slice or shred the beef and serve with the vegetables and gravy.

Notes

  • Searing the roast adds extra depth of flavor but can be skipped if needed.
  • Pot roast often tastes even better the next day.
  • Add mushrooms, parsnips, turnips, or sweet potatoes for variety.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze the cooked roast, vegetables, and gravy for up to 3 months.
  • Reheat gently with a splash of beef broth to keep the meat moist.

Nutrition

Find it online: https://thefamilycooking.com/cracker-barrel-pot-roast/