Description

This Cracker Barrel Pot Roast recipe delivers a hearty, comforting slow-cooked beef dish full of tender stew beef, fresh carrots, and celery simmered in a savory beef broth enhanced with brown gravy and onion soup mix. Perfect for a family meal, the pot roast is cooked low and slow in a slow cooker to maximize tenderness and flavor, making it an easy and satisfying main course served over mashed potatoes, noodles, or rice.

Ingredients

Meat

2½ – 3 lbs stew beef (or chuck roast)

Vegetables

6 carrots, peeled and chopped
4 celery stalks, chopped

Liquids and Mixes

1 (14.5 oz) can low-sodium beef broth
2 (0.87 oz) packets low-sodium brown gravy mix, divided
1 (1 oz) packet onion soup mix

Instructions

Prepare ingredients: Add the stew beef, peeled and chopped carrots, chopped celery, low-sodium beef broth, one packet of the brown gravy mix, and the onion soup mix into your slow cooker. Stir gently to combine all the ingredients evenly.
Slow cook the roast: Cover the slow cooker and cook on the low setting for 6 to 8 hours or on high for 4 to 5 hours, until the beef is tender and fully cooked through, allowing flavors to meld and the meat to become juicy and soft.
Thicken gravy: Once the beef is cooked, stir in the second packet of brown gravy mix. Cover again and cook for an additional 10 to 15 minutes to allow the sauce to thicken to a rich consistency.
Serve: Serve the pot roast hot, spooning the thickened gravy and vegetables over mashed potatoes, noodles, or rice for a complete and satisfying meal.

Notes

For extra flavor, consider browning the beef in a skillet before adding it to the slow cooker.
You can add potatoes to the slow cooker for a one-pot meal; add them in with the other vegetables.
If thicker gravy is desired, mix an additional teaspoon of gravy mix with a little cold water and stir in during the last 10 minutes of cooking.
Adjust seasoning with salt and pepper to taste before serving if needed.
Leftovers can be refrigerated for up to 3 days and reheated gently.