Description
Golden Corral Pot Roast is a hearty, comforting meal featuring a tender, slow-cooked chuck roast simmered with onions, carrots, celery, and potatoes, all in a rich beef stock. Perfect for a cozy family dinner, finished with flavorful instant gravy.
Ingredients
Units
Scale
- 1 3-4 pound chuck roast
- 2 teaspoons Morton’s Season-All Seasoned Salt
- 3 medium white onions, peeled and halved (divided use)
- 4 cups beef stock
- 4 large carrots, peeled and cut into large planks
- 4 stalks celery, cut into 4-inch pieces
- 8 small red potatoes, washed
- 2 packages instant gravy mix
Instructions
- Season the chuck roast with Morton’s Season-All on all sides.
- In a large pot or Dutch oven, sear the roast over medium-high heat until browned on all sides. Remove and set aside.
- Add half of the onions to the pot and sauté for 2–3 minutes.
- Return the roast to the pot and pour in beef stock. Bring to a simmer.
- Cover and cook on low heat for 3–4 hours, until the roast is tender and easily shredded with a fork.
- Add carrots, celery, potatoes, and the remaining onions about 1 hour before the end of cooking.
- Prepare instant gravy according to package instructions and serve over sliced or shredded pot roast with vegetables.
Notes
- For extra flavor, brown the roast in butter or oil before adding stock.
- Leftovers keep well in the refrigerator for up to 3 days.
- You can substitute beef stock with homemade broth for a richer taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg