Golden Corral Pot Roast Recipe
Golden Corral pot roast is a classic dish made with slow-cooked chuck roast, seasoned vegetables and gravy. It’s served with mashed potatoes or roasted potatoes along with steamed vegetables or a salad. The best part is that it’s easy to make and requires minimal ingredients. Plus, it’s made with simple ingredients that you likely already have in your pantry or refrigerator. So, let’s get started on making this delicious pot roast!
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Servings: 2 people
Calories: 246kcal
Ingredients
- 1/2 teaspoon of dried thyme infusing the stew with a warm and herbaceous flavor that complements the beef and other ingredients.
- 1/2 white onion adding a savory and aromatic element to the stew, enhancing its overall depth of flavor.
- 1/4 teaspoon of dried rosemary imparting a fragrant and pine-like flavor to the stew, adding a hint of herbal complexity.
- 1 rib of celery offering a subtle and refreshing crunch to the stew while imparting a mild and earthy flavor.
- 5 small red potatoes providing a creamy and buttery texture to the stew, while also adding a delightful pop of color.
- 1.5-2 pounds of chuck roast a flavorful and tender cut of beef that becomes melt-in-your-mouth succulent when slow-cooked in the stew.
- 1 teaspoon of garlic powder adding a savory and aromatic kick to the stew, enhancing its overall depth of flavor.
- 2 large carrots bringing a natural sweetness and vibrant color to the stew, while also offering a tender and satisfying bite.
- 1 packet of brown gravy mix or beef broth, creating a savory and robust base for the stew, adding a rich and hearty flavor profile.
- 2 tablespoons of unsalted butter providing a rich and luscious base for sautéing the ingredients and adding a smooth and velvety texture to the stew.
- Salt and pepper to taste allowing you to season the stew to your preference, enhancing the flavors of all the ingredients and bringing the dish into balance.
Instructions
- Preheat your oven to 300 degrees F.
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, and sauté for about 5 minutes until the vegetables are softened.
- Season the chuck roast generously with salt, pepper, garlic powder, thyme, and rosemary. Add the roast to the pot with vegetables and brown on all sides for about 5 minutes.
- Once the meat is nicely browned, pour in the gravy or beef broth, covering all of the ingredients with liquid.
- Place a lid on top of the pot and transfer it to the oven. Cook for 2 ½ to 3 hours, until the roast is tender enough to be easily pulled apart with a fork.
- About an hour before the roast is done cooking, add in the potatoes and carrots. Stir everything together and ensure all the vegetables are covered with liquid. Replace the lid on the pot and allow it to cook for the remaining time.
- When finished cooking, pull out the roast and vegetables and serve.
Notes
- If you’d like to add more flavor to this dish, consider adding a few cloves of garlic or some fresh herbs (like rosemary or thyme) during step 3.
- If you find that the roast is not as tender as you’d like, try cooking it for an additional hour or two.
