Table of Contents

Intro

This homestyle Golden Corral Pot Roast Recipe features slow-braised beef, garlic, carrots, and potatoes in a savory brown gravy — pure comfort!

Something is magical about a good pot roast, that low meaty smell filling your home, the fork-soft beef that falls apart all by itself, the gravy so rich you want to pour it over mashed potatoes.

If you have ever been to Golden Corral, you have seen how they do their pot roast. Melts-in-your-mouth tender, juicy, and perfectly seasoned, it is the buffet star in their menu. The good news? You will indeed be able to reproduce that homey, home-cooked taste in your own kitchen.

It is all about slow-cooked goodness, simple ingredients, and big, hearty flavor, the type of thing that suggests Sunday dinner any day of the week, and this Golden Corral Pot Roast Recipe.

What is Golden Corral Pot Roast?

The pot roast of Golden Corral is a traditional American comfort food prepared out of slow-simmered beef chuck roast in a rich broth containing onions, carrots, and potatoes.

What is special is the tenderness; the meat literally falls to pieces with a spoon. It is not only the beef, it is that gravy, rich, spicy, and with all the goodness of caramelized onions and beef juices.

It is the type of food that, in your mind, reminds you of the kitchen of your grandma, home, rustic, and utterly delicious.

Why You’ll Love This Golden Corral Pot Roast Recipe

Home flavor restaurants — the same as Golden Corral, only fresher and homemade.
Cook it, forget it, leave it to your oven or your slow cooker.
Leaves of change – even better the following day.
Home cooking heavenly – soft beef, thick gravy, warm vegetables – happiness in a bowl.

Equipment You’ll Need

No extravagance, good basic stuff needed to braise slowly:

Dutch oven or slow cooker
Sharp chef’s knife
Cutting board
Tongs or a large spoon
Measuring cups and spoons
Wooden spoon for stirring

Ingredients

The following are the ingredients that you will require in bringing this Golden Corral Pot Roast Recipe to life:

Main Ingredients:

3 lbs beef chuck roast (well-marbled)
2 tablespoons vegetable oil
Black pepper and salt, to taste.

For the Braising Base:

1 large onion, sliced
3 cloves garlic, minced
4 carrots, cut into chunks
3 potatoes, large, peeled and quartered.
2 cups beef broth
1 tablespoon tomato paste
1 Tablespoon Worcestershire sauce.
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves

For Thickening the Gravy:

2 tablespoons flour (additional, to make the sauce thicker)
2 tablespoons butter

Step-by-Step Instructions For Golden Corral Pot Roast Recipe

Step 1: Sear for Flavor

Heat a Dutch oven over medium-high heat. Salt and pepper your beef a lot.

Bake it on all sides until it is beautifully brown — this prevents the taste coming out and gives it that crust which is hard to resist.

Step 2: Build the Flavor Base

Take out the roast and put onion slices into the pot. Roast to a golden color, and add some garlic after 30 seconds.

Add tomato paste, and stir to coat all of it, thereby enhancing the flavor.

Step 3: Deglaze the Pot

Add a little beef stock, and peel away all those browned pieces on the bottom – that is the gold of all gold to your gravy.

Step 4: Mix the Veggies and Braising Liquid.

Put the roast into the pot again. Add carrots, potatoes, remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Bring to a simmer, then cover.

Oven technique: Bake the beef at 325 o C (160 o C) approximately 3-4 hours, until the beef is tender.

Slow cooker technique: Cook on LOW 8-9 hours/HIGH 5-6 hours.

Step 5: Make the Gravy

After the beef is cooked, take it out (and the vegetables) and put aside.

Melt butter in the pot, add flour, and cook for 1–2 minutes. Gradually pour in the cooking liquid in the process of whisking until thickened.

Add this delicious gravy to your pot roast.

Step 6: Serve and Savor

Serve hot with mashed potatoes, dinner rolls, or buttered noodles – and it will be gone in a flash.

Flavor Hacks and Secrets of My Kitchen.

Sear the meat properly. That graining fills your gravy.
Use beef broth, not water. It brings the roast the richness of the restaurant.
To add additional flavor, a splash of red wine may be added, then braised.
A pinch of sugar to your gravy makes everything perfectly balanced, just in case it is too savory.
Leftovers hack: Beef- It is unreal to use leftovers to make sandwiches with gravy.

Variations & Customizations

Make this Golden Corral Pot Roast Recipe your own:

Red Wine Pot Roast: Add 1/2 cup of red wine to the braising liquid.

Pot Roast by Garlic-Lover: Add whole garlic cloves to it; they will tender and sweeten wonderfully.

Slow Cooker Shortcut: Omit the oven, and cook it all day long on low.

Veggie Boost: Add either mushrooms, parsnips, or turnips as a listener.

Serving Ideas

Pot roast Golden Corral style complements:

Buttered egg noodles or creamy mashed potatoes.
Glazed or roasted carrots or green beans.
Newly baked dinner biscuits or rolls.
Balancing with a glass of red wine or iced tea.

Storage & Make-Ahead Tips

Refrigeration: Leftovers may be kept in an airtight container as long as 4 days.

Freeze: Cool down, then freeze in quantities of up to 3 months.

Reheat: Warm in the stove, or in the microwave – add a splash of broth, otherwise it may thicken.

A Little History of Pot Roast

Pot roast has a long history – a lowly meal made out of frugality and time.

It is said to have originated with the French immigrants who introduced boeuf a la mode to America. With time, it became the slow-cooked and hearty one that we familiarly know today, one that Golden Corral perfected into a buffet.

Problem-solving Pot Roast Mistakes.

Too tough? It needs more time. Continue low-slow cooking until fork-tender.
Too salty? Add unsalted mashed potatoes, or more broth to equalize.
Too thin? Add one tablespoon of cornstarch to the gravy and stir to thicken.

More Recipes: