Cracker Barrel Roast Beef Copycat -

roast beef on a plate with carrots and potatoes

3.80 from 5 votes

Cracker Barrel Roast Beef Copycat

This homemade version of Cracker Barrel roast beef delivers tender, flavorful meat that's perfect for any occasion. With options for both slow cooker and Instant Pot preparation, you can enjoy this Southern favorite anytime!

Prep Time15

Slow Cook Time10

Total Time10 15

Course: Main Course

Cuisine: American, Southern

Keyword: classic roast beef dinner, copycat cracker barrel roast beef, cracker barrel brown gravy, cracker barrel copycat, cracker barrel roast beef copycat, dutch oven roast beef, homemade cracker barrel roast beef, how to make cracker barrel roast beef at home, instant pot roast beef, slow cooker roast beef

Servings: servings

Calories: 450kcal

Author: Valerie Skinner

Equipment

Slow cooker, or Instant Pot or Dutch Oven
large skillet
cutting board
sharp knife
Measuring cups and spoons
Tongs
mixing bowls

Ingredients

3 pounds chuck roast
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic minced
1 tablespoon cooking oil vegetable oil, olive oil, or avocado oil
1 cup yellow onion diced
1 can French onion soup
1 cup beef broth
1 tablespoon cornstarch

Instructions

Season the Beef: Generously season the chuck roast with salt, black pepper, oregano, and garlic powder on all sides. Let it sit at room temperature for about 15 minutes to allow the flavors to absorb.
Sear the Roast: Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned roast and sear for 3 to 4 minutes per side, or until a deep golden-brown crust forms.
Sauté the Onions: In the same skillet, add the sliced yellow onions and cook for 2 to 3 minutes until they soften and become fragrant. Scrape up any browned bits from the bottom of the pan to incorporate extra flavor into the dish.
Assemble in the Slow Cooker: Transfer the seared roast to the slow cooker. Pour the French onion soup and beef broth over the meat, making sure the roast is partially submerged. Add the sautéed onions on top. Check below for other cooking methods.
Slow Cook Until Fork-Tender: Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until the beef is fall-apart tender.
Make the Gravy: Once the roast is fully cooked, remove it from the slow cooker and place it on a cutting board. Tent it with foil to keep warm while making the gravy. In a small bowl, whisk cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the slow cooker and stir well. Turn the slow cooker to high and let the gravy thicken for 5 to 10 minutes.
Shred and Serve: Use two forks to shred the beef into large chunks or slice it against the grain for tender bites. Spoon the rich onion gravy over the meat and serve with mashed potatoes, roasted vegetables, or warm cornbread for a comforting meal. Enjoy!

Notes

🍲Other Cooking Methods

Pressure cooker: Start by using the sauté function on the Instant Pot to sear the chuck roast directly in the pot. Once the meat has a golden crust, remove it and sauté the onions until softened. Deglaze the pot with a splash of beef broth, scraping up all the browned bits for extra depth. Add the roast back in along with the French onion soup and remaining beef broth, then seal the lid and set it to high pressure for 60 minutes. Allow for a natural pressure release of at least 15 minutes. If you prefer a thicker gravy, turn on the sauté function again and stir in a cornstarch slurry, letting it simmer until the sauce reaches the perfect consistency.

Dutch Oven: Preheat your oven to 300°F while you sear the chuck roast in a heavy Dutch oven over medium-high heat, creating a rich, caramelized crust on all sides. Remove the roast and sauté the onions in the same pot, allowing them to pick up all the browned bits left behind. Deglaze with a splash of beef broth, then add the roast back in along with the French onion soup and remaining broth. Cover the Dutch oven with a tight-fitting lid and transfer it to the oven, letting it braise for about 3 to 4 hours until the meat is fork-tender. If you want a thicker gravy, remove the roast once it's done and whisk in a cornstarch slurry over low heat until the sauce thickens.

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