Golden Corral Pot Roast Recipe

Looking for the perfect pot roast recipe?

Luckily for you, we know how to make this seriously tasty meat dish, and we have step-by-step instructions to give you.

Today we’ll be introducing the signature dish from Golden Corral—the godfather of pot roasts founded back in 1973.

This is an American restaurant chain that specializes in buffet and grill-style food. Obviously, their staple dish is the pot roast.

The Golden Corral pot roast is known for being extremely tender and full of flavor.

So why wouldn’t you want to make a restaurant-level dish at home?

Read on for the best Golden Corral Pot Roast recipe.

How to Make Golden Corral Pot Roast

The pot roast from Golden Corral tastes so utterly delicious that the meat literally melts in your mouth. It is a perfect meal for pleasurable dining or family get-togethers, that combines baked meat and vegetables joined together for a rich and hearty flavor.

However, as one would expect, the official recipe is a well-kept secret, with very few details known.

And while you can guess the main meat and veggies components, it’s hard to figure out what gives it the explosive flavor it is famous for.

But we know the answer. Check out the ingredients you’ll need for the perfect Pot Roast recipe.

Ingredients:

(8 servings)

• 1 3-4 pounds chuck roast
• 1 white onion
• 4 large carrots
• 10 small red potatoes
• 2 ribs celery
• 4 tbsp unsalted butter
• 2 packets brown gravy (or beef broth)
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 2 tsp garlic powder
• salt and pepper to taste

Instructions:

Thanks to the large chunks of heavy vegetables and meat, the Golden Corral Pot Roast is quite filling. Sure, it could be made in a variety of ways, but our Pot Roast Recipe is super easy, even if it looks hard.

And it won’t take you too long in the kitchen, since the roast slowly cooks in the Dutch oven while you get on with your chores. The meat slowly tenderizes while oozing off delicious juices, mixed with the beef broth and vegetables.

This Pot Roast from the Golden Corral is the best option if you want something a little special with no fancy ingredients. And you’ll get succulent meat and mouthwatering gravy as a result.

Isn’t it worth a shot?

Step 1:

Prepare your veggies. Peel the red potatoes and cut them in half. Then cut the carrots 1-inch thick and 2-inches long.

Wash the vegetables in a perforated bowl with cold water. Then, set them aside.

Step 2:

Season the roast beef with salt and pepper and let it rest to coat perfectly for a few minutes.

Step 3:

While the beef is resting, heat the Dutch oven on medium-high and add butter (or olive oil) to the hot pan. Once the oil starts to bubble, place the seasoned meat in the hot oil.

Cook every side for about 2-3 minutes on a low flame, being careful not to burn it.

Step 4:

Once the roast beef is fully browned, add the chopped onion, rosemary, thyme, and garlic powder. Stir for 30 seconds and then add potatoes, carrots, and celery. Stir for another 30 seconds.

Step 5:

Mix your gravy according to the directions on the package and pour half of it into the pot. Cook the roast without a lid for about 10 minutes until it becomes thick.

When the gravy is about to dry, flip the beef and pour another half of the gravy. You might need to add 1-2 more cups of water.

Step 6:

Put a lid in the Dutch oven and cook on a low flame (around 275 °F) for about 45 minutes until the meat is soft and tender. Note that you will have to flip the meat 2-3 times for a better effect.

Step 7:

Remove your roast from the heat and take out the beef from the broth. Let it cool and slice it just like the Golden Corral. Move the sliced meat back into the beef broth sauce and heat for a few more minutes.

Serve the Golden Corral Pot Roast immediately.

Ingredient Substitution

Golden Corral Pot Roast is a perfect meal when you’re pressed for time and need something easy to make. It is also a budget-friendly and delicious recipe, full of tasty, different flavor combinations.

But the best thing by far is the versatility of the ingredients: you can substitute almost all of them but still get a rich and hearty dish.

Turkey

Turney is a great option to substitute chuck roast, which is also good if you’re on a budget. Besides, turkey is more flavorful than beef and many find it more appealing.

Also, red meat like beef has more saturated fat than white turkey meat. Beyond that, Turkey has slightly more potassium.

So apart from the health benefits and flavors, keep a note of the cooking time. It might require less time to cook.

Yogurt

If you’re looking for a healthier option to substitute the brown gravy, an interesting option would be seasoned yogurt or plain Greek yogurt.

Yogurt can thicken your port roast and its sour and milky taste will definitely result in a very different version from the beef version.

If you decide to go with yogurt, try using fresh thyme and rosemary, rather than dried. It will spice things up and make the yogurt more flavorful

What to Serve with Golden Corral Pot Roast

If there was a competition on a dish that goes well with anything, first place would go to the Golden Corral Pot Roast.

The tangy meat and vegetables go well on pretty much anything and make any dinner special. Consider these pairings for your pot roast.

Mashed potatoes

Could anyone argue that mashed potatoes are the perfect side dish? Rich, creamy and buttery mashed potatoes paired with the savory and tender pot roast—that’s out-of-this-world fantastic.

You’ll never go back to the regular mashed potatoes once you try pairing them with the pot roast. It will be a staple in your cookbook for sure.

Potato salad

If you’re interested in a side that you can cook a day ahead of the pot roast, potato salad is what works the best.

Use any potatoes you like, add apple cider vinegar, mayonnaise, cream onion, celery, chopped eggs, fresh herbs, and pretty much anything you like to add. It is that versatile.

And the pot roast will complement the creamy and tender texture with the delicious juicy meat chunks and savory veggies.

How to Reheat Golden Corral Pot Roast

There is no such thing as wasting food with the Golden Corral Pot Roast since it’s so heavenly delicious. Still, you might get too excited and make too much for a family get-together.

But no worries. You can reheat the pot roast easily with a few simple tricks.

The main thing to keep in mind is to let the pot roast sit at room temperature before reheating.

If you’ve been storing it in the fridge, let it warm up for about 5-10 minutes to prevent the meat from drying out.

However, if you’ve had it in the freezer, defrost it at room temperature for 5-6 hours. It will help the meat to absorb the liquid and get tender when reheating.

Reheat Golden Corral Pot Roast on a Stove

To reheat the pot roast on a stove you’ll need a fresh broth. Just place the meat in a pan on low to medium heat which will keep the meat soft. Simmer the beef roast for 10-15 minutes. Once the broth is absorbed, add the veggies and cook for 5 more minutes.

Reheat Golden Corral Pot Roast in an Oven

Though the oven tends to dry out the moisture of the beef, you can use it to reheat your pot roast. But don’t rush to throw it in an oven, especially if it was frozen.

Just preheat the oven to 340 °F. Take your pot roast, add some broth, and wrap it in the foil. Place it in the oven on the middle rack and heat to a moderate temperature.

How to Store Golden Corral Pot Roast

Pot Roast is one of those dishes you can store in multiple ways. So, making a large batch beforehand won’t be a problem.

Store Golden Corral Pot Roast in a Fridge

If you plan on cooking the Golden Corral Pot Roast a few hours before guests are coming, you can just take it out of the heat, let it cool to room temperature, and put the whole Dutch oven in the fridge with the lid on.

But to store leftover pot roast, transfer it to an airtight container with some crockpot juices.

It will keep the meat moist and help it stay fresh for up to 5 days.

Store Golden Corral Pot Roast in a Freezer

To store the Pot Roast in the freezer you have to remove the potatoes and carrots since they become mushy when frozen.

Then, transfer the food to an airtight container or a heavy-duty freezer bag together with some juices.

Make sure you squeeze out as much air as possible, label it, and store it for up to 3 months.