Cracker Barrell Restaurant Mushroom Braised Pot Roast (Copycat Recipe)

This copycat recipe makes a tender and
delicious pot roast with gravy.

Ingredients:

4 pound chuck roast

1/2 teaspoon salt (I use pink Himalayan salt)

1/4 teaspoon black pepper

2 tablespoons avocado oil

1 cup chopped onion (about 1 medium onion)

2 cups beef broth

2 tablespoons Homemeade Browning Sauce**

1 pound cremini or white button mushrooms

2 tablespoons butter

1/2 teaspoon salt

2 tablespoons cornstarch

freshly ground black pepper

Instant Pot Method:

Season the roast with the salt and pepper.  Add the oil to the pot. Use the saute setting, at high heat, to brown the all sides of the roast. Add the onions, the broth and browning sauce to the pot on top of the roast. Switch to the meat button and set for 90 minutes. Do not quick release, allow the pot to naturally release the steam/pressure.

While the pot is naturally releasing the pressure, saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking.

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Switch to high heat saute mode. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Season to taste with freshly ground black pepper. Stir into the pot and allow to cook for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Slow Cooker Method:

Season the roast with salt and pepper. Add the oil to a large skillet or Dutch oven.

Brown the roast on all sides over medium high heat. 

Transfer the roast to the pot of a slow cooker. Reserve the drippings in the pan. Top the roast with the onions, broth and browning sauce. Cook for six hours on low heat. After 5 hours and 45 minutes, saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking. 

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Skim fat off of the top of the liquid in the slow cooker add transfer the remaining liquid to a large saucepan. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Stir into the saucepan and season to taste with freshly ground black pepper. Cook over medium heat for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Oven Method:

Preheat oven to 350*.

Season the roast with salt and pepper. Add the oil to a Dutch oven. Brown the roast on all sides over medium high heat. Add the onions,  1 3/4 cups of the broth and browning sauce to the pot. After 1 hour, mix the cornstarch with the remaining 1/4 cup of broth and add to the pot. Roast for 2 hours (30 minutes per pound).  Saute the mushrooms in the butter over medium heat. Add the 1/2 teaspoon of salt to the mushrooms while cooking. 

Transfer the roast and onions to a platter. Top with the sauteed mushrooms Cover with foil to keep warm. Skim fat off of the top of the liquid in the slow cooker add transfer the remaining liquid to a large saucepan. In a small bowl, or measuring cup, whisk together 1/2 cup of liquid from the pot together with the cornstarch. Stir into the saucepan and season to taste with freshly ground black pepper. Cook over medium heat for 10 to 15 minutes. Ladle the gravy into a gravy boat or measuring cup and serve along with the roast.

Makes 8 to 10 servings. 

Serving suggestion: This roast pairs nicely
with mashed potatoes and vegetables. I
served the roast and gravy with
Caramelized Onion Topped Mashed
Potatoes. Here is the link to that recipe:
https://carriekitchencreations.blogspot.com/2025/02/
carmelized-onion-topped-mashed-potatoes.html

**Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.)

allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed.

Use in gravies, sauces, marinades, soups, stews, roasts and all other meat recipes. Browning Sauce adds flavor and color to dishes. This homemade sauce can be used instead of storebought Gravy Master & Kitchen Bouquet.

Note: I used a grease separating measuring cup to skim the fat off of the liquid in the pot before pouring into the saucepan to make the gravy.