Copycat Cracker Barrel Roast Beef

Make this copycat Cracker Barrel roast beef at home with this easy chuck roast recipe. It's tender, full of savory flavor and finished with a thick homemade gravy. Slow cooker and Instant Pot instructions included.

Copycat Cracker Barrel Roast Beef is a rich, slow-cooked beef chuck roast simmered in mushroom soup, broth, onions, and garlic.

It's fork-tender, full of savory flavor, and finished with a thick homemade gravy.

You can make it in a slow cooker or Instant Pot, and it's perfect for a comforting, hearty meal.

I grew up eating roast beef nearly every Sunday, and over the years I've tried just about every method out there. The one I keep coming back to is this Copycat Cracker Barrel Roast Beef and gravy.

It's got everything I want in a classic roast: a rich, beefy flavor, super tender meat, and a silky gravy that tastes like it simmered for hours (because it did).

If you've ever had Cracker Barrel's version, you'll know exactly the flavor I'm talking about.

It's not overly fancy. No wine reductions or complicated marinades.

Just good beef, well-seasoned, and slowly cooked with onion, garlic, and broth. And here's the best part-you can make this with pantry basics and a slow cooker or Instant Pot.

This is one of those "set it and forget it" meals that always impress. It works for Sunday dinners, meal prep, or when you need to feed a hungry crowd.

And the leftovers? Even better the next day.

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

Jump to:

• Why You Should Make This Recipe
• Cracker Barrel
• Ingredients
• What is Beef Chuck Roast?
• Instructions
• Variations
• Serving Suggestions
• Storage, Freezing, and Make-Ahead Advice
• Recipe Tips
• How Do You Make Roast Beef Like Cracker Barrel?
• What's the Best Meat for a Tender Pot Roast?
• 📖 Recipe
• 💬 Comments

Why You Should Make This Recipe

• No fancy equipment or ingredients required.
• Uses inexpensive beef cuts with great flavor.
• Cooks hands-off in the Crockpot or Instant Pot.
• Made with pantry staples you probably have.
• Great for feeding a crowd or making ahead.
• Makes its own gravy-no separate pan needed.
• Comforting, hearty, and family-friendly.
• Freezes well for later meals.
• Chuck roast is an affordable, flavorful cut that comes from the shoulder area of the cow. It's marbled with fat, which means it gets more tender the longer it cooks. That's why it's ideal for slow cooking or pressure cooking. When done right, it pulls apart easily and soaks up sauces and gravies like a sponge.

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.

Be sure to try Cracker Barrel Chicken Fried Chicken Copycat too!

Ingredients

• Beef Chuck Roast - The star of the show. Marbled and perfect for slow cooking. Substitute: shoulder roast or bottom round.
• All Purpose Flour - Helps sear the beef and slightly thickens the sauce. Gluten-free flour works too.
• Salt and Pepper - Simple seasoning to enhance the beef's natural flavor.
• Oil - For searing the beef and sautéing onions. Use vegetable, canola, or olive oil.
• Yellow Onion - Adds a sweet, mellow base flavor. Red or white onion works in a pinch.
• Garlic Cloves - Fresh minced garlic brings warmth and depth.
• Condensed Beefy Mushroom Soup - Adds umami and richness. Cream of mushroom can substitute.
• Beef Broth - Deepens the meaty flavor and provides cooking liquid.
• Bay Leaves - Subtle herbal aroma that balances the richness.
• Cornstarch - Thickens the gravy at the end. Arrowroot powder can be used instead.

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.

Variations

• Add sliced mushrooms for more texture.
• Use red wine instead of half the broth for extra depth.
• Swap beefy mushroom soup for cream of celery or cream of onion.
• Add carrots and potatoes to make it a one-pot meal.
• Add a splash of Worcestershire sauce for more umami.
• Stir in fresh thyme or rosemary.

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, or Gruyere Au Gratin Potatoes.
2. Vegetables: Serve a good helping of your favorite veggies, from steamed green beans or broccoli, to roasted carrots. Try it with Arkansas Green Beans with Bacon or Buttered Cabbage.
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.

Storage, Freezing, and Make-Ahead Advice

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a sealed bag or container for up to 3 months.
• Reheat: Warm gently on the stove or microwave. Add a splash of broth if needed.
• Make-Ahead: You can fully cook and chill it a day ahead. Flavors deepen overnight.
• Gravy: Gravy thickens in the fridge. Reheat with a splash of water or broth.

How Do You Make Roast Beef Like Cracker Barrel?

Making roast beef like Cracker Barrel at home comes down to two things: using the right cut of beef and cooking it low and slow in a flavorful liquid. I use a well-marbled chuck roast because it stays juicy and shreds beautifully after hours of gentle cooking.

Here's what works for me:

• Sear the beef first. This step locks in flavor and gives the outside that savory crust you get at Cracker Barrel.
• Use condensed beefy mushroom soup with broth, garlic, and onion for a deep, comforting gravy.
• Cook it long enough. In a slow cooker, plan for 8-10 hours on low. In an Instant Pot, about 60 minutes on high pressure does the trick.
• Finish with a homemade gravy made from the cooking juices. That's what really makes this a restaurant-worthy dish.

What's the Best Meat for a Tender Pot Roast?

I've tried a lot of different cuts, but beef chuck roast is my favorite for this style of pot roast. It's affordable, well-marbled, and stays moist after hours of cooking.

Here are some good alternatives if you can't find chuck roast:

• Shoulder roast (also called English roast). Similar texture and marbling.
• Bottom round roast. Leaner but works if you keep it covered and cooked low and slow.
• Brisket. Has more fat, so it's extra juicy, but can take longer to break down.
• Short ribs. Not traditional, but great if you want smaller pieces.

No matter what cut you use, remember: low, slow, and plenty of liquid equals tender, pull-apart beef.

📖 Recipe