Mushroom Pot Roast – Easy Cracker Barrel Copycat

This mushroom pot roast is a cozy, no-fuss version of the Cracker Barrel classic — slow-cooked chuck roast with soft onions, rich broth, and buttery mushrooms stirred in at the end. It’s forgiving and full of flavor. Great for lazy weekends, meal prep, or anytime you just want dinner to cook itself for a while.

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Quick Summary

• Prep time: 10 mins
• Cook time: 1.5 to 6 hours (depends how you cook it)
• Flavor: Rich, beefy, slightly earthy from the mushrooms
• Great for: Comfort meals, leftovers, make-ahead dinners

Why I Like This Recipe

I wasn’t in the mood to cook anything fancy. Just needed something warm, something reliable. This one’s been on repeat for that reason. Brown the meat, dump everything in, let time do the rest. The mushrooms hit different though — trust.

Ingredients

• 4 lbs chuck roast
• 2 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup chopped onion
• 2 cups beef broth
• 2 tbsp Gravy Master
• 2 tbsp butter
• 1 lb cremini mushrooms
• ½ tsp salt

How To Make Mushroom Pot Roast

1. Season + Sear: Salt and pepper the chuck roast. Get oil hot in a deep pot, then sear the meat on all sides. Don’t skip this — it gives the broth real depth.
2. Build the broth: Add chopped onion, broth, and Gravy Master to the pot. It’ll smell like comfort food almost immediately.
3. Cook it low and slow: Instant Pot? 90 mins on high.
   Slow cooker? 6 hours on low.
   Oven? About 30 mins per pound at 160°C / 325°F.
4. Sauté the mushrooms: While the roast cooks, melt butter in a skillet and sauté mushrooms with salt until soft. Low heat. Stir gently.
5. Combine + rest: When the roast is fall-apart tender, stir in the mushrooms. Let it all rest for 10 minutes before slicing. That pause? It’s worth it.

Tips for Success

• Chuck roast is ideal — it breaks down beautifully
• Sear first, always. More flavor. Better texture.
• Don’t add mushrooms at the beginning — they’ll disappear
• Let it rest before cutting so it stays juicy

Storage and Reheating

• Fridge: Store leftovers in a sealed container for up to 4 days.
• Freezer: Wrap tightly. Use within 3 months. Defrost slow.
• Reheat: Low and gentle — stovetop or microwave with a splash of broth. Stir often.

Frequently Asked Questions

• What is Gravy Master?
  Kind of a flavor boost / browning sauce. You can sub Worcestershire or soy sauce if needed.
• Can I skip searing the meat?
  Technically yes, but you’ll lose a lot of flavor. It’s 5 minutes of effort. Worth it.
• What if I don’t have a slow cooker?
  The oven works great — just use a heavy Dutch oven or covered baking dish.
• Can I use different mushrooms?
  Totally. White mushrooms, baby bellas — just avoid anything too watery.
• Is this a good make-ahead recipe?
  Yep. It actually tastes better the next day.

Common Mistakes and How to Dodge Them

• Not searing the meat: That deep golden crust? That’s what makes the broth hit right. Don’t skip it.
• Adding mushrooms too early: They’ll break down and vanish. Add them at the end to keep the texture nice.
• Overcrowding the pan when searing: Work in batches if needed. You want sear, not steam.
• Not letting it rest: The meat’s been through a lot. Let the juices settle before slicing.
• Using lean cuts: You want chuck or something fatty. It needs marbling to get that melt-in-your-mouth thing going.

Nutrition Facts (Per Serving)

• Calories: 392 kcal
• Total Fat: 26g
• Saturated Fat: 10g
• Cholesterol: 108mg
• Sodium: 490mg
• Potassium: 620mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 34g

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