Do you love Cracker Barrel? Recently they served Mushroom Braised Pot Roast. It is the most tender roast beef with succulent mushrooms.
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A good pot roast is incredibly satisfying. It is perhaps the ultimate comfort food, especially during the cold months of the year. That is one reason why customers love Cracker Barrel Mushroom Braised Pot Roast. The Cracker Barrel pot roast recipe combines hearty chuck roast with earthy mushrooms and onion; all served up with a variety of your favorite sides. If you can’t make it to Cracker Barrel, you can try your hand at making your own version at home.
What is Braising?
Braising is a superb method for cooking because it produces tender and flavorful results from some of the toughest and most inexpensive meat cuts at the supermarket. It’s a wet cooking method, meaning that the heat transfers through a liquid to cook the food. Because of this, braising is much slower than using a dry cooking method, like roasting. However, braising reduces the chance of burning food and allows for the meat’s tough connective tissue to break down more thoroughly. To dramatically cut the time it takes to make a pot roast without sacrificing much in the way of flavor or tenderness, you can use a pressure cooker.
Table of Contents
The Basics of Braising Pot Roast
Braising is such a useful method of cooking that it is worth learning how to do it correctly. Luckily, there’s not much to it. Follow the following steps for better braising.
- Sear the meat. Despite what you probably heard, searing meat does not ‘seal in the juices.’ The purpose behind searing meat before braising is to add another level of flavor. Avoid overcrowding the pot and allow enough time for a dark crust to form. Remove the meat from the pot and let it rest in a shallow container that will capture any juices. Don’t be concerned about any residue on the bottom of the pot. This is the ‘fond,’ and it adds a lot of flavor to the finished dish, so don’t remove it.
- Saute your veggies. Cook your vegetables and any aromatics in the same pot you plan to use for braising. Let the moisture from the vegetables loosen the fond from the pot. At this point, you can season the vegetables. Once cooked, remove any vegetables you do not want to braise with your meat and set aside.
- Deglaze the pot. Add the liquid you plan on using in the recipe. Use a wooden spatula or cooking spoon to scrape up all the bits on the bottom of the pot. Add the meat, its juices, and any other braising ingredients.
- Bring to a boil and reduce to a simmer. Cook on high until the liquid starts to boil and then immediately reduce to low. Cover the pot and resist the urge to check on the pot roast until the recipe’s braising time is over. You may have to adjust the temperature to keep the liquid from getting too hot.
Tips For Serving Pot Roast With Mushrooms
- Pot roast with mushrooms goes with everything. Try serving with mashed potatoes, potato wedges, succotash, or roasted Brussels sprouts.
- Don’t overheat leftovers. This recipe makes a lot, but the leftovers store well in the fridge for a few days. When reheating, cut the roast into slices, then lay them out flat in a shallow baking dish. Add the vegetables on top and enough liquid to cover the meat. If you need more liquid, use beef stock. Heat in the oven at 250-degree just until warm.
Here’s a list of what you need:
- Chuck roast
- Vegetable oil
- Beef broth
- Gravy Master
I did vary my cooking technique slightly from theirs. I chose not to put in any mushroom flavor in the cooking process. I thought it gave the meat an earthy taste that I did not like.
Instead, I used a product called Gravy Master and it added a lot flavors. I found Gravy Master at Kroger grocery store. You may want to order it on Amazon: Gravy Master 2 oz. (3-Pack).
If you can’t find it, I would use a little beef base, or even add a beef bouillon cube to the cooking.
Cracker Barrel uses white button mushrooms. I prefer the small portobellos, shiitake, or even a combination of white button mushrooms and the small portobellos. I think when you layer the flavors you get a better result.
This recipe can be made either in a crockpot slow cooker, the oven, or my favorite cooking appliance, the Instant Pot. Any of these methods will do just fine.
How to Make Mushroom Pot Roast in a Crock Pot
- Season roast with salt and pepper.
- Add vegetable oil to the large skillet.
- Sear roast on all sides until brown.
- Add chopped onion, beef broth, and Gravy Master.
- Cook for about six hours on low.
- When the cooking is almost completed, sauté sliced mushrooms in butter.
- Add salt to the mushrooms while sautéing.
- When mushrooms are cooked through add to the roast.
See the recipe card below for Instant Pot and Oven instructions along with an Instant Pot Mushroom Pot Roast video.
I hope you enjoy this recipe for the Cracker Barrel Mushroom Braised Pot Roast.
Favorite Cracker Barrel Copycat Recipes
- Homestyle Chicken
- Ritz Cracker Meatloaf
- Broccoli Cheddar Chicken
- Cracker Barrel Hashbrown Casserole
- Cracker Barrel Carrots
- Kale and Brussel Sprout Salad
- Chocolate Pecan Pie
- Double Fudge Coca Cola Cake
Popular Roast Beef Recipes
- How to Cook a Roast in the Oven
- Beef Shanks Recipe
- Stove Top Pot Roast
- Beef Tenderloin in Oven
- How to Cook a Ribeye Roast
Cracker Barrel Mushroom Pot Roast
- 4 pounds chuck roast
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped onion
- 2 cups beef broth
- 2 tablespoons Gravy Master
- 2 tablespoons butter
- 1 pound cremini mushrooms sliced or white button mushrooms
- 1/2 teaspoon salt
Instant Pot Directions
- Season roast with salt and pepper. Add vegetable oil to the Instant Pot. Sear roast on all sides until brown. Add 1 chopped onion to the Instant Pot along with 2 cups of beef broth, and 2 tablespoons of Gravy Master. Use the meat setting button for 90 minutes. Allow the pot to release by using the natural release method.
- While the pot is releasing the pressure, naturally saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
Slow cooker Directions
- Season roast with salt and pepper. Add vegetable oil to the large skillet oven. Sear roast on all sides until brown. Add 1 chopped onion to the slow cooker along with 2 cups of beef broth, and 2 tablespoons of Gravy Master. Cook for about six hours on low. When the cooking is almost completed saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.
How to make in the Oven
- Season roast with salt and pepper. Add vegetable oil to the large Dutch oven. Sear roast on all sides until brown. Add 1 chopped onion to the Dutch oven along with 2 cups of beef broth, and 2 tablespoons of Gravy Master.
- Preheat oven to 350 degrees. Cook the roast for 30 minutes for each pound of beef. When you remove the roast from the oven saute 1 pound of sliced mushrooms butter. Add 1/2 teaspoon of salt to the mushrooms while sauteing. When mushrooms are cooked through add to the roast.