Copycat Cracker Barrel Pot Roast
Cracker Barrel Pot Roast is tender and flavorful, the perfect meal for Sunday dinner. Cook everything in the same pot, including the gravy!
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!
Notes
Store any leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the pot roast and gravy in separate airtight containers for up to 3 months.
Reheat leftovers gently on the stovetop or in the oven to prevent the meat from drying out. Add a splash of beef stock or water to keep the meat moist as it warms up.
This pot roast pairs wonderfully with creamy mashed potatoes, roasted vegetables, or warm biscuits.
Enhance the flavor by adding a splash of red wine or a tablespoon of Worcestershire sauce to the beef stock before cooking. For a bit of heat, incorporate a pinch of cayenne pepper or red pepper flakes.
You can substitute or add other root vegetables such as parsnips, turnips, or potatoes to the pot roast for additional flavors and textures.
If you prefer a richer gravy, consider adding a tablespoon of butter to the thickened sauce or a splash of cream for added depth and creaminess.
Nutrition
Serving: 1 | Calories: 509cal | Carbohydrates: 12g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 380mg | Sugar: 5g | Fiber: 2g | Calcium: 78mg | Iron: 6mg