Cracker Barrel Campfire Pot Roast Recipe
Description
This recipe for Cracker Barrel Campfire Pot Roast is a hearty, comforting dish that's perfect for a cold winter evening or a fun summer camping trip. The slow-cooked beef roast is cooked in a savory broth with potatoes, carrots, celery, and onion for a delicious, comforting meal. The taste of this dish is reminiscent of the classic Cracker Barrel restaurant pot roast. This is a great meal to make ahead of time and reheat when you're ready to eat. Serve this with a side of mashed potatoes or some crusty bread for a complete meal.
Prep Time
This recipe has a total prep and cook time of two and a half hours. The active prep time is around 15 minutes.
Cook Time
The pot roast needs to cook for two and a half hours in total. Make sure to check it periodically to ensure that it doesn't overcook.
Ingredients
- 2 lbs beef roast
- 1/4 cup flour
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 cups beef broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large potatoes, cubed
- 2 carrots, sliced
- 1 stalk celery, sliced
- 1 onion, diced
Instructions
1. Preheat your oven to 350°F.
2. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
3. Pat the beef roast dry and season with salt and pepper.
4. Dredge the beef roast in the flour, shaking off any excess.
5. Brown the beef roast on all sides in the hot oil.
6. Add the garlic and cook for 30 seconds.
7. Pour in the beef broth and add the thyme, oregano, rosemary, salt, and pepper.
8. Add the potatoes, carrots, celery, and onion to the pot.
9. Place the pot in the preheated oven and cook for two hours, stirring occasionally.
10. Once the roast is cooked through, remove it from the oven and let it rest for 10 minutes before serving.
Equipment
- Large oven-safe pot or Dutch oven
- Oven mitts
- Cutting board
- Knife
- Measuring cups and spoons
- Large spoon or spatula
Notes
You can use any type of beef roast for this recipe, such as chuck roast, rump roast, or brisket. Feel free to add more vegetables, such as mushrooms or bell peppers, if desired. You can also add a few tablespoons of Worcestershire sauce to the broth for added flavor.
Nutrition: Per Serving
- Calories: 270
- Fat: 10g
- Carbohydrates: 16g
- Protein: 27g
Recipe Tips
This pot roast can be cooked in a slow cooker instead of the oven. To do this, brown the beef roast in hot oil on the stove top and add it to the slow cooker with the other ingredients. Cook on low for 8 hours or on high for 4-6 hours.
Leftovers can be stored in an airtight container in the refrigerator for up to four days. This pot roast also freezes well. To reheat, thaw in the refrigerator and reheat in a pot on the stove top or in the oven.
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