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Tender copycat Golden Corral pot roast served with carrots and potatoes on a plate

Copycat Golden Corral Pot Roast

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 Servings

Description

Fork-tender copycat Golden Corral pot roast slow-cooked with potatoes, carrots, and pearl onions in a rich brown gravy. Slow cooker, oven, and Instant Pot methods.

Ingredients 

For the roast

  • 4 pounds beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 ounce dry onion soup mix
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves

For the vegetables

  • 1½ pounds Yukon Gold potatoes, cut into 2-inch chunks
  • 4 large carrots, cut into 2-inch chunks
  • 1 cup pearl onions, peeled (frozen is fine)

For the gravy

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Pat the chuck roast completely dry and season all over with the salt and pepper.
  • Heat the oil in a large skillet over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned. Transfer to the slow cooker.
  • Pour 1 cup of the beef broth into the hot skillet and scrape up all browned bits from the bottom. Pour over the roast.
  • Sprinkle the onion soup mix evenly over the roast. Add the remaining broth, Worcestershire sauce, garlic, thyme, and bay leaves.
  • Cover and cook on LOW for 8–9 hours, or HIGH for 5 hours, until the beef is fork-tender.
  • Add the potatoes, carrots, and pearl onions during the last 2 hours of cooking on LOW.
  • Transfer the roast and vegetables to a platter and tent with foil. Discard the bay leaves.
  • Strain the cooking liquid into a saucepan and skim off the fat. Bring to a simmer.
  • Whisk the cornstarch and cold water together, then stir into the simmering liquid. Cook 2–3 minutes until thickened. Season to taste.
  • Slice or shred the beef, arrange with the vegetables, and spoon the gravy over the top.

Equipment

Notes

  • Oven method: Braise covered in a Dutch oven at 325°F for 3–3½ hours, adding vegetables for the final 45–60 minutes.
  • Instant Pot method: Sauté to sear, then High Pressure 70 minutes with a 20-minute natural release. Add vegetables and cook 5 more minutes with quick release.
  • Doneness: Fork-tender is the test, not the clock. Target 195–205°F internally.
  • Make ahead: Refrigerate overnight in the cooking liquid, lift off the fat cap, and reheat gently. The flavor improves noticeably.

Nutrition

Serving: 1ServingCalories: 556kcalCarbohydrates: 26gProtein: 47gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 156mgSodium: 1219mgPotassium: 1441mgFiber: 4gSugar: 4gVitamin A: 6056IUVitamin C: 22mgCalcium: 81mgIron: 6mg