Cracker Barrel Roast Beef Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 20 mins
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Servings
6
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Calories
462 kcal
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Course
Main Course
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Cuisine
American
Cracker Barrel Roast Beef Recipe
Description
This recipe begins by seasoning a 3-pound chuck roast with salt, pepper, garlic powder, and oregano. The roast is seared in olive oil to develop color and depth of flavor before being transferred to a slow cooker. Diced onions are sautéed and added to the cooker along with French onion soup and beef broth, which form the cooking liquid.
Cooking on low heat for 8-10 hours renders the beef fork tender. After shredding the meat, cornstarch mixed with cold water is added to thicken the cooking juices into a gravy. The shredded beef returns to the sauce to absorb those flavors.
This roast beef serves well topped with its gravy and pairs with classic sides. Refrigerated leftovers keep up to five days and reheating gently preserves tenderness. An arm roast can be substituted if preferred, and slow cooking on low is favored for maximum tenderness.
Ingredients
- 3 Pounds chuck roast
- 2 teaspoons salt
- 2 teaspoon black pepper
- 1 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1 Tablespoons olive oil
- 1 yellow onion diced, small
- 1 can French Onion Soup
- 1 Cup beef broth
- 2 Tablespoons cornstarch
Instructions
- Pat the roast dry and season it with the salt, pepper, garlic powder and dried oregano.
- Heat the olive oil in a large skillet over medium high heat. Once hot, add the chuck roast and sear the chuck roast for 2-3 minutes per side until browned. Remove the roast from the skillet and place it in a slow cooker.
- Add the diced onions and sauté until the onions are soft (5-7 minutes). Then transfer these ingredients to the slow cooker with the roast.
- Pour the French onion soup and beef broth on top.
- Cover and cook on low for 8-10 hours until the roast is fork tender.
- Remove the roast from the crock pot and shred it with 2 forks.
- Mix the cornstarch with 2 tablespoons of cold water and stir this mixture into the juices in the crock pot. Cover and cook on high until the juices begin to thicken.
- Add the shredded beef back to the crock pot and stir it into the sauce to coat it with the sauce in the crock pot.
- Serve warm with your favorite sides and enjoy!
Notes
- Slow cook the roast on low for more tender beef, though high heat is an option for shorter time.
- An arm roast can substitute chuck roast if desired.
- Leftover roast beef stores in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 6g | 2% |
| Protein | 45g | 90% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 158mg | 53% |
| Sodium | 1352mg | 56% |
| Potassium | 1001mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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