Copycat Cracker Barrel Roast Beef

You can make incredibly tender copycat Cracker Barrel Roast Beef right at home in the Instant Pot or slow cooker! It's surprisingly easy and bursting with great flavor. Here's how to recreate it at home.

Are you craving some juicy, tender, and flavorful roast beef? Do you love visiting Cracker Barrel and wish you could replicate their delicious roast beef at home?

Well, you're in luck because today I have a recipe for you that will blow your taste buds away!

In this blog post, I'm going to show you how to make a copycat version of Cracker Barrel's famous roast beef that is sure to impress your friends and family.

The key to this recipe is to use a good quality beef chuck roast. You'll also want to make sure to sear the roast before cooking it in the oven or Instant Pot. This will help to lock in the juices and give the roast a nice browned crust.

Cook it up then drizzle it with a perfect gravy. Then, serve it with your favorite sides.

Creating this copycat recipe

A few years ago, my family and I were on a road trip. We stopped at Cracker Barrel for lunch, and I had the roast beef. It was so good! I knew I had to try to make it at home.

So, I did some research online and found a few different recipes. I tried a few of them, but none of them tasted quite like the roast beef I had at Cracker Barrel. So, I started experimenting on my own.

After a few tries, I finally came up with a recipe that I was happy with. It's the perfect combination of tender, juicy beef and flavorful gravy. My family loves it, and I'm sure you will too! I'm so excited to finally share this recipe with you!

So, if you're looking for a delicious and easy roast beef recipe, I highly recommend this copycat Cracker Barrel roast beef. It's sure to become a family favorite! It certainly is at our house!

Cracker Barrel

In case you don't already know, Cracker Barrel is an American chain of restaurants and gift stores, founded in 1969 in Lebanon Tennessee, with a Southern country theme.

Cracker Barrel specializes in Southern-style comfort food such as fried chicken, biscuits and gravy, as well as other dishes like meatloaf and chicken and dumplings.

The restaurants have a rustic and homey atmosphere, with decorations such as old-fashioned advertisements, porches, and rocking chairs.

Ingredients

• Beef Chuck Roast: Chuck beef is also known as chuck roast or shoulder roast, and it can also be called blade roast or chuck pot roast. The exact name may vary depending on the region or the specific cut of beef, but these are the most common names used for this cut. Other beef cuts that come from the same general area of the cow include chuck steak, shoulder steak, and short ribs.
• Condensed Beefy Mushroom Soup: Or just regular condensed mushroom soup, or French onion soup, if you can't find the beefy variety.
• Flour: Regular all purpose flour to coat the beef before browning.
• Beef Broth: You can use canned, carton, bouillion or homemade.
• Onion and Garlic: For an aromatic flavor.
• Cornstarch: For thickening.
• Bay Leaves: Give a rich flavor.
• Oil: For frying the beef, use you favorite oil such as vegetable.
• Salt and Pepper: To season the dish.

See the recipe card for the full method and quantities.

What is Beef Chuck Roast?

Beef chuck roast is a cut of beef that comes from the shoulder area of the cow.

This cut is known for its rich flavor and tenderness, as well as its affordability.

The chuck roast is typically a tougher cut of meat, but with slow cooking or pressure cooking, it becomes incredibly tender and flavorful.

It is often used in recipes such as pot roast, stews, and beef bourguignon.

Because of its versatility, beef chuck roast is a popular choice for home cooks who want to prepare flavorful and satisfying meals without breaking the bank.

Instructions

If you're wondering how to make this copycat Cracker Barrel Roast Beef recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

To cook in a slow cooker (Crockpot)

Pat the beef dry with paper towels.

Mix the flour, salt, and pepper in a shallow dish, then coat the beef on all sides.

Add 2 tablespoons of oil to a skillet over a medium heat, then add the flour coated beef and cook for a few minutes on each side until browned, then turn and repeat with all sides.

Remove the beef and set aside. Add the remaining 1 tablespoon of oil to the skillet (not need to clean it first) and heat over a medium/low heat. Add the chopped onion and fry for 5 minutes or until golden, then stir in the garlic and cook for a further minute.

To the slow cooker, add the mushroom soup (don't dilute with water), beef broth, and sauteed onion and garlic, and stir well, then add the bay leaves. Add the browned beef into the slow cooker, then put the lid on.

Cook on LOW for 8-10 hours.

When the beef is cooked, remove it from the Crockpot (don't throw away the juices!) and let it rest for 10 minutes. Shred the beef with two forks.

To cook in an Instant Pot pressure cooker

Pat the beef dry with paper towels.

Mix the flour, salt, and pepper in a shallow dish, then coat the beef on all sides.

Add 2 tablespoons of oil to the Instant Pot and set it to 'saute', then add the flour-coated beef and cook for a few minutes on each side until browned, then turn and repeat with all sides. Remove the beef and set aside.

Add the remaining 1 tablespoon of oil to the Instant Pot (no need to clean it after searing the beef) and set it to 'Saute'. Add the chopped onion and fry for 5 minutes or until golden, then stir in the garlic and cook for a further minute.

To the Instant Pot, add the mushroom soup (don't dilute with water), beef broth, and sauteed onion and garlic and stir well, then add the bay leaves. Add the browned beef into the Instant Pot then put the lid on.

Close the lid, SEAL the pressure valve, and pressure cook manually on HIGH for 60 minutes. When the timer stops, you can either 'quick release' or 'natural release' the pressure.

When the beef is cooked, remove it from the pressure cooker (don't throw away the juices!) and let it rest for 10 minutes. Shred the beef with two forks.

For the gravy

While the roast beef is resting, make the gravy.

Pour the cooking juices from the pressure cooker or slow cooker into a small pot. Stir the cornstarch into 2 tablespoons of water, then whisk it into the pot of cooking juices. Heat gently, whisking often, until thick.

Serve the roast beef smothered in the gravy.

Serving Suggestions

Here are a few serving suggestions for your copycat Cracker Barrel roast beef:

1. Mashed Potatoes: Serve the roast beef with a side of creamy mashed potatoes to soak up the rich gravy.
2. Vegetables: Serve a good helping of your favorite veggies, from steamed green beans or broccoli, to roasted carrots.
3. Biscuits: Serve the roast beef with warm, flaky biscuits for a classic Southern-style meal.
4. Cornbread: Another Southern classic, cornbread pairs well with the savory flavors of the roast beef.
5. Mac and Cheese: If you're looking for something indulgent, serve the roast beef with a side of creamy mac and cheese.
6. Salad: For a lighter option, serve the roast beef with a fresh salad topped with your favorite vegetables and dressing.

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📖 Recipe

Cracker Barrel Roast Beef Copycat

Kate | Wow Easy Recipes

You can make this incredibly tender copycat Cracker Barrel Roast Beef with gravy right at home in the Instant Pot or slow cooker!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 542 kcal

Equipment

• Skillet
• Slow Cooker
• Instant Pot

Ingredients

  

1x2x3x

• 3 pounds beef chuck roast
• 4 tablespoons all purpose flour
• ½ teaspoon each salt and pepper
• 3 tablespoon oil (divided)
• 1 yellow onion (diced)
• 3 garlic cloves (minced)
• 1 can condensed beefy mushroom soup
• 1 cup beef broth
• 2 bay leaves
• 2 tablespoons cornstarch

Instructions

 

To cook in a slow cooker (Crockpot)

• Pat the beef dry with paper towels.
• Mix the flour, salt, and pepper in a shallow dish, then coat the beef on all sides.
• Add 2 tablespoons of oil to a skillet over a medium heat, then add the flour coated beef and cook for a few minutes on each side until browned, then turn and repeat with all sides.
• Remove the beef and set aside. Add the remaining 1 tablespoon of oil to the skillet (not need to clean it first) and heat over a medium/low heat. Add the chopped onion and fry for 5 minutes or until golden, then stir in the garlic and cook for a further minute.
• To the slow cooker, add the mushroom soup (don't dilute with water), beef broth, and sauteed onion and garlic, and stir well, then add the bay leaves. Add the browned beef into the slow cooker, then put the lid on.
• Cook on LOW for 8-10 hours.
• When the beef is cooked, remove it from the Crockpot (don't throw away the juices!) and let it rest for 10 minutes. Shred the beef with two forks.

To cook in an Instant Pot pressure cooker

• Pat the beef dry with paper towels.
• Mix the flour, salt, and pepper in a shallow dish, then coat the beef on all sides.
• Add 2 tablespoons of oil to the Instant Pot and set it to 'saute', then add the flour-coated beef and cook for a few minutes on each side until browned, then turn and repeat with all sides. Remove the beef and set aside.
• Add the remaining 1 tablespoon of oil to the Instant Pot (no need to clean it after searing the beef) and set it to 'Saute'. Add the chopped onion and fry for 5 minutes or until golden, then stir in the garlic and cook for a further minute.
• To the Instant Pot, add the mushroom soup (don't dilute with water), beef broth, and sauteed onion and garlic and stir well, then add the bay leaves. Add the browned beef into the Instant Pot then put the lid on.
• Close the lid, SEAL the pressure valve, and pressure cook manually on HIGH for 60 minutes. When the timer stops, you can either 'quick release' or 'natural release' the pressure.
• When the beef is cooked, remove it from the pressure cooker (don't throw away the juices!) and let it rest for 10 minutes. Shred the beef with two forks.

For the gravy

• While the roast beef is resting, make the gravy.
• Pour the cooking juices from the pressure cooker or slow cooker into a small pot. Stir the cornstarch into 2 tablespoons of water, then whisk it into the pot of cooking juices. Heat gently, whisking often, until thick.
• Serve the roast beef smothered in the gravy.

Nutrition

Calories: 542kcalCarbohydrates: 11gProtein: 47gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 159mgSodium: 619mgPotassium: 935mgFiber: 1gSugar: 1gVitamin A: 32IUVitamin C: 2mgCalcium: 49mgIron: 5mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Keyword cracker barrel copycat, cracker barrel roast beef

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