The Ultimate Copycat Cracker Barrel Roast Beef Recipe
Today, I will show you how to make the ultimate copycat Cracker Barrel beef roast recipe. This juicy pulled meat mixture takes less than 2 hours to make and can be served in a multitude of delicious ways! Make sure to check out my tips and tricks section for the best results.
Ingredients
- 4 tbsp all-purpose flour
- 1/2 tsp fine salt
- 1/3 tsp freshly ground black pepper
- 1 1/2 pounds lean roast beef
- 3 tbsp frying oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 can mushroom soup
- 1 cup beef broth
- 2 bay leaves
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- To start, combine the flour, salt, and pepper in a large mixing bowl. Make sure you mix the ingredients well to distribute the flavors evenly.
- Next, pat each piece of beef dry with a piece of paper towel.
- Then, place it inside the flour mixture and make sure it's covered well. Shake off any excess flour and set it aside. Repeat this process with all the beef pieces.
- Next, heat 2 tablespoons of oil in a large frying pan. Use medium-high heat to preheat the pan.
- Once heated, add some flour-coated beef pieces and leave them to fry for 3-4 minutes on each side. The pieces should become beautifully browned. But keep in mind, they will not be cooked through, and that's perfectly fine.
- While the beef is browning, heat the remaining tablespoon of oil in a separate frying pan over medium heat. Add the diced onions and minced garlic. Leave them to saute for about 5 minutes.
- Once the beef is browned and the onion mixture has been sauteed, remove both from the heat.
- Next, combine the sauteed onion and garlic mixture, mushroom soup, beef broth, and bay leaves in the pressure cooked. Carefully add the pan-fried beef so the liquids don't splash.
- Close the pressure cooker lid. Cook on high pressure for 60 minutes. Once it beeps, carefully release the pressure and remove the beef.
- In a separate large bowl while the meat is still hot, pull the beef with two forks into smaller pieces. Set it aside.
- Whisk together the cornstarch and water in a small bowl until it forms a smooth slurry. Slowly add some of the leftover gravy (in the pressure cooker) to the slurry to thin it out.
- When it's thinned, add the leftover gravy and slurry mixture to a saucepan. Bring it to a boil while whisking often. This will create a thicker gravy.
- Once boiling, add the shredded beef and lower the heat slightly. Leave the mixture to simmer for 5 minutes.
- Finally, serve your delicious pulled roast beef with some gravy on flatbread, in a bun, or over freshly cooked rice.
Nutrition
Calories: 465kcalCarbohydrates: 17gProtein: 31gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 123mgSodium: 1148mgPotassium: 603mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 3mgCalcium: 31mgIron: 5mg
Tried this recipe?Let me know how it was!