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–+ servings

Slow Cooker Cracker Barrel Pot Roast

Slow Cooker Cracker Barrel Pot Roast is the exact copycat recipe you need for a hearty family dinner. We take a chuck roast and slow cook it with potatoes and carrots until it falls apart on your fork. The homemade gravy is thick and savory, just like the restaurant version.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Course slow cooker
Cuisine American
Servings 8
Calories 480 kcal

Ingredients
  

  • 3 to 3½ pounds boneless beef chuck roast
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour optional, for dusting before searing
  • 2 tablespoons olive oil for searing
  • 2 tablespoons unsalted butter
  • 1 large yellow onion cut into thick wedges
  • 4 large carrots peeled and cut into 2-inch pieces
  • 1½ pounds baby gold potatoes or Yukon Golds cut into large chunks
  • 3 cloves garlic minced
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 bay leaf

Gravy Slurry

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Optional Garnish

  • 1 to 2 tablespoons chopped parsley

Instructions
 

  • Pat the chuck roast dry. Season with salt, pepper, garlic powder, onion powder, and thyme. If using, lightly dust with flour.
  • Heat olive oil in a skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned.
  • Add onion, carrots, and potatoes to the bottom of a slow cooker. Sprinkle minced garlic over the vegetables.
  • Place the roast on top of the vegetables.
  • Whisk together beef broth, Worcestershire sauce, and tomato paste. Pour around the roast. Add the bay leaf. Dot butter over the top.
  • Cover and cook on LOW for 8 to 9 hours, until the roast pulls apart easily with a fork.
  • Transfer roast to a cutting board and rest 10 minutes. Move vegetables to a serving dish.
  • Pour cooking liquid into a saucepan and remove bay leaf. Bring to a gentle simmer.
  • Whisk cornstarch with cold water. Slowly whisk into simmering liquid and cook 2 to 4 minutes until thickened.
  • Slice or pull the roast into chunks. Serve with vegetables and spoon gravy over everything. Garnish with parsley if desired.

Notes

  • Thaw frozen beef completely before cooking in the slow cooker so it cooks evenly.
  • If the roast is tough, keep cooking on low until it becomes fork-tender.
  • For extra gravy, add an extra ½ cup broth at the start, then thicken as written.

Nutrition

Serving: 320gCalories: 480kcalCarbohydrates: 22gProtein: 44gFat: 24gSaturated Fat: 9gCholesterol: 140mgSodium: 620mgPotassium: 1150mgFiber: 3gSugar: 4gIron: 5mg