Last winter, I discovered Cracker Barrel’s Mushroom Braised Pot Roast during a particularly cold evening. One bite of that fork-tender beef melting in my mouth, paired with those perfectly seasoned mushrooms, and I knew I had to recreate this masterpiece at home. This comfort food isn’t just for Sunday Dinner.
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Table of Contents
Why This Recipe Works
The magic happens through braising, a wet-heat cooking method that transforms tough connective tissues into gelatin. This creates that signature melt-in-your-mouth texture. Searing the roast first develops complex flavors through the Maillard reaction, while Gravy Master adds umami depth without overpowering the natural beef taste.
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 need to adjust the temperature to prevent the liquid from overheating.
Tips For Serving Pot Roast With Mushrooms
- A pot roast with mushrooms pairs well with almost everything. Try serving with mashed potatoes, potato wedges, succotash, or roasted Brussels sprouts.
- Don’t overheat leftovers. This recipe yields a generous amount, but the leftovers store well in the refrigerator 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.
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Ingredients
For the Pot Roast:
- Chuck roast – Provides the perfect balance of fat and connective tissue for tender braising
- Vegetable oil – Creates a high-heat searing surface for proper browning
- Salt – Enhances natural meat flavors and helps with moisture retention
- Black pepper – Adds subtle heat and aromatic complexity
- Yellow onion – Contributes sweetness and depth during long cooking process
- Beef broth – Supplies liquid for braising and intensifies beef flavors
- Gravy Master – Adds rich color and umami depth without mushroom earthiness
For the Mushrooms:
- Butter – Creates a rich base for sautéing and adds a luxurious mouthfeel
- White button mushrooms – Provide a meaty texture and earthy flavor that complements beef
Ingredient Notes
I did vary my cooking technique slightly from theirs. I chose not to put in any mushroom flavor during 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 of flavors. I found Gravy Master at Kroger grocery store. You may want to order it on Amazon: Gravy Master 2 oz. (3-Pack)
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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 mushrooms, or 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 suffice.
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 approximately six hours on low heat.
- When the cooking is almost completed, sauté sliced mushrooms in butter.
- Add salt to the mushrooms while sautéing.
- When mushrooms are cooked through, add them 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.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 4 days. Slice meat before storing for easier reheating.
- Reheating Method: Place sliced meat in a shallow baking dish, add vegetables on top with enough liquid to barely cover. Heat at 250°F until warmed through. Never microwave, as this can cause the meat to become tough.
- Freezing: Freezes well for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Favorite Cracker Barrel Copycat Recipes
- Homestyle Chicken
- Ritz Cracker Meatloaf
- Broccoli Cheddar Chicken
- Cracker Barrel Hashbrown Casserole
- Cracker Barrel Carrots
- Kale and Brussels Sprout Salad
- Chocolate Pecan Pie
- Cracker Barrel Cornbread
- 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 the Oven
- How to Cook a Ribeye Roast
Be sure to check out more roast beef recipes and the best Cracker Barrel copycat recipes right here on CopyKat.com!
Cracker Barrel Mushroom Braised Pot Roast Recipe
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
- 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.
My whole family loves this pot roast! I served mine over mashed potatoes.
Wow, Stephanie!
This looks like a fabulous recipe. I’ll have to give it a try.
I like roast cooked in the oven, especially during cold months.
Not sure if our local stores carry Gravy Master, but I’ll check for it.
It seems like an essential ingredient to the success of the recipe.
Thank you for always posting such good things to eat!
I believe the gravy master is a helpful ingredient, it may not be essential. If I didn’t have the recipe, I would still make it.
This roast beef recipe was quite good and very tender made in my Breville pot, but no where near like Cracker Barrel’s roast beef. I despair of ever making roast beef like Cracker Barrel.
I am so sorry to hear that you despair of ever making a roast like they do.
I am sorry you disliked this, did you feel this was not comparable to their regular roast beef, or that it wasn’t a match to the seasonal mushroom roast beef that was on the menu a couple of years ago?
I have made this a few times since eating the dish at CB this winter. Your recipe is amazing. I make it as is and comes out great. I have the Kitchen Boquet in my area. Thanks!
We have a Brazilian Steakhouse in Napa and I loved their Black Beans and Pork, I am usually not a fan of black beans, but it was really good. Just a thought …..
Thank you for your suggestion.
This looks great. But where is the recipe ??? I do not see the recipe in this post. My wife actually ordered this dish at CB and it was great. I would like to attempt to recreate it but all I have is the video in this post. Any help would be appreciated.
The post is back. I am sorry, for some reason sometimes the recipe disappears.
Did you make the mushroom braised pot roast in a presure cooker. I have a wonderful automatic pressure cooker (not the old type that used to blow up when my mom used it….i have a fear of flyiing carrots to this day). Ate the instructions diffecent in any way?
Sory for the typos….I have to deal with trmors.
No problem on the typos. I made my roast in an electric pressure cooker. They are a little easier than the older ones. Did you want instructions for the older ones?
If so, here is a link to a chart for the old stove top type pressure cooker. The cooking time depends on how the meat is cut.
http://www.dummies.com/how-to/content/pressure-cookers-for-dummies-cheat-sheet.html
I hope this is helpful for you.
Would you be able to provide instructions for making this in the Instant Pot?
The recipe directions were the same as crock pot except the cooking time is only 20 minutes
20 min or 90 min in above recipe? Sorry I’m confused
Yes, the roast should cook for about 90 minutes in an electric pressure cooker.
Mmmm. I like Cracker Barrel’s roast. Thanks for sharing!
I kept looking at your roast recipe and left another comment. ???? You’ve got me drooling over roast and potatoes now. LOL!
Mmmm, this roast looks good! I love Cracker Barrel’s roast. Have you ever had Rainforest Cafe’s roast? I love the way they serve it over mashed potatoes. Thanks for sharing your recipe!
I have never had their roast, I will have to check it out.
Do you offer a newsletter ?
I couldn’t locate the sign-up on your website….
I do, I can sign you up if you like.
What is Gravy Master?
A product filled with chemicals, corn syrup, salt.
Nothing that is good for you. Just add carrots, celery, onions
a couple of turnips and loads of fresh herbs.
It is a product sold in the grocery store. It helps with flavor and browning of meats.
This looks great! Now I just need two helpings of hash brown casserole to go with it! 🙂
Wow, these look amazing
This is looks yummy! got the stuff to make it tonight, I can’t wait.
All of your cooking METHODS somehow include the Instant Pot. (Please look at all of your printed “methods” and you will see the Insta Pot pop up in every one…)This is obviously an error, but it makes cooking this recipe hard to follow. I don’t even know what that is…being a Pressure Cooker user from my mom. (I can’t see doing ANYTHING for 5-6 hours when you can do it in an hour with a pressure cooker! My 2 Corned Beefs cooked for i hour, then I removed the meat and did the cabbage, carrots and potatoes in the beef liquid for an additional 10 minutes!)
Thank you for your note. I did have an error in the recipe. I appreciate you took the time out to let me know. I have corrected the Crock Pot, and Oven directions.
I too, love using a pressure cooker when I can.
Thank you for checking out the recipe.
How thoughtful of you to give several cooking methods. I followed croclpot instructions and it was perfect – tender and full of flavor. Will use this recipe often. Thanks again
You could also use Kitchen Boquet which I always put all over my pot roasts.