Cracker Barrel Mushroom Pot Roast

This tender pot roast is slow-cooked with mushrooms and a rich beef broth for a comforting and flavorful meal. Perfect for a cozy dinner!

Jump to Recipe

Ingredients Needed:

• 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
• 1/2 teaspoon salt

How To Make Mushroom Pot Roast?

1. Instant Pot: Season the roast with salt and pepper. Set the Instant Pot to sauté mode and heat the vegetable oil. Sear the roast on all sides until browned. Add the onion, beef broth, and Gravy Master. Secure the lid and cook on the meat setting for 90 minutes. Let the pressure release naturally. While it releases, sauté the mushrooms in butter with salt until tender, then stir them into the roast before serving.
2. Slow Cooker: Season the roast with salt and pepper. Heat the vegetable oil in a skillet and sear the roast on all sides. Transfer to the slow cooker and add the onion, beef broth, and Gravy Master. Cook on low for about 6 hours. Near the end, sauté the mushrooms in butter with salt until soft, then mix them into the roast.
3. Oven: Preheat the oven to 175°C. Season the roast with salt and pepper. Heat the vegetable oil in a Dutch oven and sear the roast on all sides. Add the onion, beef broth, and Gravy Master. Cover and bake for about 30 minutes per pound. Once done, sauté the mushrooms in butter with salt until soft, then stir them into the roast.

Recipe Tips:

• Sear the Roast for Maximum Flavor: Browning the roast before slow cooking helps seal in juices and adds a deep, rich flavor to the meat. Don’t skip this step!
• Use the Right Cut of Meat: Chuck roast is the best choice because it has the perfect amount of fat to make the meat tender and juicy when slow-cooked.
• Cook Low and Slow for Tender Meat: Whether using an oven, slow cooker, or Instant Pot, cooking the roast at a lower temperature for a longer time ensures the meat becomes fork-tender.
• Add Mushrooms at the End: Sautéing the mushrooms separately before adding them to the roast prevents them from becoming too mushy and keeps their texture and flavor intact.
• Let the Roast Rest Before Serving: After cooking, let the roast sit for about 10 minutes before slicing. This helps the juices settle, keeping the meat moist and flavorful.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover mushroom pot roast cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Once cooled, place the pot roast in a freezer-safe container or bag. Freeze for up to 3 months.
• Reheat: Heat a pan over low to medium heat. Add the pot roast with a bit of broth and cover. Let it warm up slowly, stirring occasionally, for 5–10 minutes until heated through.

Nutrition Facts:

• Calories: 392 kcal
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 131mg
• Sodium: 782mg
• Potassium: 862mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 37g

Try More Cracker Barrel Recipes:

• Cracker Barrel Southern Apple Cobbler
• Cracker Barrel Fried Apples
• Cracker Barrel Broccoli Cheddar Chicken