Golden Corral Pot Roast Recipe
If you've ever yearned to recreate this sensation, our Golden Corral Pot Roast Recipe is your gateway.
Equipment
- Large Dutch oven or heavy pot with lid
- Sharp knife
- Measuring cups and spoons
- Mixing bowl
- Cutting Board
- Wooden Spoon
Ingredients
- Beef chuck roast 3 pounds
- Olive oil 2 tablespoons
- Onion, sliced 1
- Garlic cloves, minced 3
- Beef broth 2 cups
- Red wine (optional) 1 cup
- Carrots, cut into chunks 3
- Potatoes, cubed 3
- Sprigs fresh rosemary 2
- Sprigs fresh thyme 2
- Salt and pepper to taste
Instructions
- Heat olive oil in the Dutch oven over medium heat. Sear the beef chuck roast until each side has a golden hue.
- Remove the beef and sauté onion and garlic until translucent.
- Return the beef to the pot. Add in beef broth, wine (or additional beef broth), rosemary, thyme, salt, and pepper.
- Elevate the mixture to a bubbling point, then lower the heat, allowing it to gently simmer and cover. Allow the pot roast to cook for 2 hours.
- Add carrots and potatoes to the pot and continue cooking for an additional hour, or until the vegetables are tender and the meat is easily shredded with a fork.
- Adjust seasoning if necessary and serve hot.
Notes
- Ensure the beef is browned well, as this adds depth to the flavor of the Golden Corral Pot Roast Recipe.
- Using fresh herbs greatly enhances the flavor, If fresh herbs aren't at hand, feel free to use their dried counterparts.
- Ensure you use a good-quality beef broth for best results.
- This dish pairs beautifully with a green salad or crusty bread.
- The longer it simmers, the more flavors are melded together, enhancing the taste.