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Copy Cat Cracker Barrel Roast Beef

Copy Cat Cracker Barrel Roast Beef

Copy Cat Cracker Barrel Roast Beef brings the comforting, homestyle flavor of your favorite restaurant right into your own kitchen. This recipe simplifies the classic dish, making it incredibly useful for weeknight dinners or special family gatherings without the fuss or expense.
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Prep Time 20 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 5 hours
Servings: 4 servings
Course: Dinner, Main Course, Roast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pound beef chuck roast
  • 1 tablespoon olive oil
  • 1 large yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 1/4 cup dry red wine (optional, for added depth)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened

Equipment

  • Dutch oven or oven-safe pot
  • Paper towels
  • Wooden spoon
  • Cutting Board
  • Foil
  • Small Bowl
  • Whisk
  • Saucepan

Method
 

  1. Pat the beef chuck roast dry with paper towels. This helps create a better sear. Season generously with salt and black pepper on all sides.
    2-3 pound beef chuck roast, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully place the roast in the pot and sear it for 3-4 minutes per side, until a deep brown crust forms. Remove the roast from the pot and set it aside.
    1 tablespoon olive oil, 2-3 pound beef chuck roast
  3. Reduce the heat to medium. Add the sliced yellow onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic, dried thyme, and dried rosemary to the pot and cook for another minute until fragrant.
    1 large yellow onion, sliced, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  4. Pour in the beef broth and red wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor.
    1 cup beef broth, 1/4 cup dry red wine
  5. Place the seared roast back into the Dutch oven, nestling it into the onions and liquid. The liquid should come about halfway up the sides of the roast. Bring the liquid to a gentle simmer.
    2-3 pound beef chuck roast
  6. Cover the Dutch oven tightly with its lid. Transfer the pot to a preheated oven at 325°F (160°C). Let the roast cook for 3 to 4 hours, or until it is exceptionally tender and easily pulled apart with a fork. The exact time will depend on the thickness of your roast.
  7. Once tender, carefully remove the roast from the pot and place it on a cutting board or serving platter. Tent it loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute, resulting in a more moist roast.
    2-3 pound beef chuck roast
  8. While the roast is resting, bring the liquid remaining in the Dutch oven back to a simmer over medium heat. In a small bowl, whisk together the softened butter and all-purpose flour until a smooth paste forms (this is a beurre manié). Gradually whisk this paste into the simmering liquid in the pot. Continue to whisk and cook until the gravy thickens to your desired consistency, about 5 minutes. Taste and adjust seasoning with salt and pepper if needed.
    2 tablespoons butter, softened, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  9. Slice or shred the rested roast. Serve it hot, generously drizzled with the delicious homemade gravy. This dish is excellent served with mashed potatoes, roasted vegetables, or your favorite sides.
    2-3 pound beef chuck roast

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 2-3 months. Reheat gently on low heat on the stovetop or in the oven at 300°F (150°C).