Cracker Barrel Mushroom Braised Pot Roast Recipe
Tender chuck roast braised with earthy mushrooms and onions. This comfort food classic delivers restaurant-quality results at home.
Servings 10
Calories 392kcal
Ingredients
- 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
Instructions
Instant Pot Directions
- Pat the chuck roast dry. Season all over with salt and black pepper.
- Set the Instant Pot to Sauté (high). Add vegetable oil. Once hot, sear the roast on all sides until deeply browned. Press Cancel.
- Add the chopped yellow onion, beef broth, and Gravy Master to the pot. Lock the lid in place and set the pressure release valve to Sealing. Cook on Meat/Stew mode for 90 minutes.
- Allow the pressure to release naturally (about 20 to 30 minutes). While pressure releases, sauté the sliced mushrooms in butter in a separate skillet over medium heat. Season with salt and cook until browned.
- Open the Instant Pot, stir in the sautéed mushrooms, and serve.
Slow cooker Directions
- Pat the chuck roast dry with paper towels. Season all over with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the chuck roast and sear without moving it for 3 to 4 minutes per side, until a deep brown crust forms on all sides. Transfer the roast to the slow cooker.
- Add the chopped yellow onion, beef broth, and Gravy Master to the slow cooker. Cover and cook on low for 6 hours, or until the roast is fork-tender and pulls apart easily.
- About 15 minutes before serving, melt butter in a skillet over medium heat. Add the sliced cremini or white button mushrooms in a single layer. Cook, stirring occasionally, until browned and tender, about 8 to 10 minutes. Season with salt.
- Stir the sautéed mushrooms into the slow cooker. Serve the roast and mushrooms over egg noodles, mashed potatoes, or alongside roasted vegetables.
How to make in the Oven
- Preheat the oven to 350°F. Pat the chuck roast dry and season all over with salt and black pepper.
- Heat vegetable oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned.
- Add the chopped yellow onion, beef broth, and Gravy Master to the Dutch oven. Cover tightly with the lid.
- Transfer to the oven and braise for 30 minutes per pound of meat (about 2 hours for a 4-pound roast), or until fork-tender.
- Remove from the oven. Sauté the sliced mushrooms in butter in a skillet. Season with salt. Stir the mushrooms into the Dutch oven and serve.
Video
Recipe Tips
Do not rush the sear. If the pan is not hot enough or the roast is moved too soon, you will get a gray, steamed surface instead of a dark crust. The roast should release from the pan on its own when it has developed enough color. If it sticks when you try to turn it, wait another minute.
The fond (the browned bits left in the skillet after searing) is worth preserving. If you are using the slow cooker method, deglaze the skillet with a splash of the beef broth after transferring the roast, scraping up the bits, and add that liquid to the slow cooker. It adds depth to the finished sauce without any extra effort.
For thicker mushrooms (cremini and portobello), cutting them into slices about a quarter-inch thick produces the best result: enough surface area to brown well, thick enough to hold their shape. Very thin slices will fall apart in the buttered pan.
If you want a proper pan sauce from the braising liquid, remove the roast after cooking and strain the liquid into a small saucepan. Simmer it over medium-high heat for 10 to 15 minutes until it reduces and thickens. This concentrated sauce can be spooned over the roast and mushrooms for a more polished presentation.
Nutrition
Calories: 392kcal | Carbohydrates: 3g | Protein: 37g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 782mg | Potassium: 862mg | Fiber: 0g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1.2mg | Calcium: 46mg | Iron: 4.2mg
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