Golden Corral Pot Roast Recipe
There’s something incredibly comforting about a perfectly cooked pot roast, especially one inspired by the delicious flavors of Golden Corral. This recipe will guide you through creating a tender, flavorful chuck roast that’s sure to impress your family and guests. Let’s dive into the details of how to make this mouthwatering dish right in your kitchen.
Ingredients
- 1 chuck roast 3-4 pounds
- 4 tablespoons unsalted butter
- 10 small red potatoes halved
- 1 white onion sliced
- 4 large carrots sliced
- 2 ribs of celery sliced
- 2 packets brown gravy about 0.87 ounces each
- ½ teaspoon dried rosemary
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Begin by seasoning your chuck roast generously with salt and pepper. This step is crucial for infusing the meat with flavor.
- Heat 4 tablespoons of unsalted butter in a large Dutch oven over medium-high heat. Once the butter is melted and sizzling, carefully place the chuck roast in the Dutch oven. Sear the roast on each side until it forms a golden-brown crust, typically about 4-5 minutes per side. This searing process locks in the juices and adds depth to the flavor of your pot roast.
- After searing, remove the Dutch oven from the heat. Add the halved red potatoes, sliced onion, carrots, and celery around the roast. These vegetables will cook alongside the meat, absorbing all the savory flavors.
- Sprinkle the dried rosemary, garlic powder, dried thyme, and a pinch more salt and pepper over the roast and vegetables. These herbs and spices will elevate the overall taste of the dish, giving it that signature Golden Corral flavor.
- In a mixing bowl, prepare the brown gravy according to the directions on the packet. Once the gravy is ready, pour it over the roast and vegetables in the Dutch oven. The gravy will blend with the juices from the meat and vegetables, creating a rich sauce that’s perfect for serving over mashed potatoes or with crusty bread.
- Cover the Dutch oven with its lid and place it in a preheated oven at 275°F (135°C). Cook the pot roast for 3 hours if you’re using a 3-pound roast, or 4 hours for a 4-pound roast. Slow cooking at a low temperature ensures that the meat becomes tender and succulent.
- After the cooking time, check the roast’s internal temperature using a meat thermometer. The roast should reach at least 145°F (63°C) for medium-rare doneness. If the roast seems tough, cover it and cook it for an additional 30 minutes to allow the meat to tenderize further.
- Once the roast is fully cooked and tender, remove it from the oven. Let it rest for a few minutes before slicing it against the grain. This will help maintain the meat’s juiciness and tenderness. Serve the sliced roast with the cooked vegetables and gravy on the side.
Video
Notes
Store leftover Golden Corral Pot Roast by placing the meat and vegetables in an airtight container. Refrigerate within 2 hours of cooking, and it will stay fresh for up to 3-4 days. For longer storage, freeze the roast in a freezer-safe container for up to 3 months. Reheat gently in the oven or on the stovetop to retain moisture and flavor.