Golden corral awesome pot roast recipe
Ever wondered how to recreate that amazing pot roast from Golden Corral right at home? Well, buckle up, because I’m about to take you on a culinary journey that will make your kitchen smell like a five-star restaurant.
Equipment
- Large skillet
- Slow cooker
Ingredients
- 1 chuck roast 3-4 pounds, used 3 pounds
- 4 tablespoons of unsalted butter
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 10 small red potatoes cut in half
- 4 large carrots cut into rounds
- 2 stalks of celery chopped
- 1 white onion thinly sliced
- 2 packets of brown gravy mix approximately 0.87 ounce each
- ½ teaspoon dried rosemary
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
Step 1: Preparing the Ingredients
- Begin with the chuck roast. Trim any excess fat but leave some on for flavor. Season generously with salt and pepper on all sides.
Step 2: Searing the Meat
- Melt the butter in a large skillet over medium-high heat. Add the roast and sear on all sides until it develops a rich brown crust. This step locks in those crucial flavors.
Step 3: Creating the Base
- Transfer the roast to your slow cooker. Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Add Worcestershire sauce, stirring to combine. Pour this mixture over the roast in the slow cooker.
Step 4: Adding the Vegetables
- Layer the potatoes, carrots, celery, and onions around the meat. Sprinkle in the rosemary, garlic powder, and thyme. Top with the gravy mix for that savory touch.
Step 5: Cooking
- Cover and cook on low for 7-8 hours or until the meat is tender and falling apart. Alternatively, you can cook on high for 4-5 hours, but the low setting yields better results.
Step 6: Thickening the Gravy
- Once cooked, remove the meat and vegetables. Pour the liquid into a saucepan. Simmer over medium heat, reduce slightly if necessary, until it reaches your desired consistency. Season with additional salt and pepper if needed.
Step 7: Serving
- Place the meat on a platter surrounded by the vegetables. Drizzle with the thickened gravy and serve immediately.
Notes
- Choosing the Roast: Opt for a well-marbled chuck roast for the best flavor and tenderness.
- Brown First: Don’t skip searing the meat; it adds depth and richness.
- Layer Properly: Put vegetables around the meat, not on top, to ensure even cooking.
- Gravy Mix Substitute: If you prefer homemade, whisk 2 tablespoons of flour with 1 cup of beef broth until smooth and use it instead of the gravy mix.
- Low and Slow: Patience is key. Cooking on low keeps the meat juicy and tender.
Nutrition
Calories: 460kcal
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