Easy Golden Corral Pot Roast Recipe (Melt in your mouth)

There is nothing like walking into the Golden Corral and seeing their famous pot roast displayed in all its glory. It is fork-tender and swimming in rich, savory gravy. One bite, and you taste everything great about American comfort food: simple ingredients transformed into something extraordinary. Tender chunks of meat swim in a delicious brown gravy, all served with tender veggies. It doesn’t get any easier than this.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes this so good? 

No one may be making TikTok videos about pot roasts these days, but when it comes to real-deal, down-home cooking, they are tough to beat for their flavor and simplicity. A pot roast is nearly impossible to mess up; all you need to do is season and sear the meat, then stick it in the oven after lunch, and go on with your day. An hour before dinner, prepare the vegetables and add them to the pot. It is that easy.

What you wind up with is melt-in-your-mouth meat, tender vegetables, and enough leftovers for at least lunch the next day. 

Copycat Golden Corral Pot Roast ingredients 

To prepare this Golden Corral Pot Roast recipe, you’ll need:

• Chuck roast, three to four pounds – the chuck roast is tough enough not only to survive a long, slow cooking time, but also to benefit from it. The fat and connective tissue dissolve, leaving you with its bold beef flavor.  
• Seasoned salt – enhances the taste of the beef with salt and additional spices. 
• White onion – serves as a base for the beef in the pot and adds a certain amount of sweetness. 
• Beef stock forms the base of the braising liquid, adding flavor to the meat and gravy, consider using low-sodium beef broth if you are sensitive to salt
• Carrots – add sweetness without breaking down. 
• Celery contributes a slightly bitter flavor that balances out the sweetness of the other ingredients.
• Red potatoes – bulk up the meal, and since they are waxy potatoes, they hold their shape. 
• Instant brown gravy mix – boosts the flavor of the braising liquid and thickens the gravy. 

How to make Pot Roast like the Golden Corral

To prep the meat:

1. Preheat the oven to 300°F.
2. Season the chuck roast on all sides with the seasoned salt. 
3. Set a large skillet on medium-high heat. 
4. When the skillet is hot, sear the chuck roast on all sides until it reaches a deep brown color and develops a crust. Remove from the heat. 
5. Peel and cut a white onion in half and place both halves, cut-side down, on the bottom of a roasting pan or Dutch oven. 
6. Place the chuck roast on top of the onions. 
7. Pour the beef stock into the pan, ensuring that at least some of the meat is submerged under the liquid. 
8. Cover with a lid or aluminum foil and place in the preheated oven for four to six hours. The meat should be almost, but not quite, fork-tender, as you will cook it longer with the vegetables. 

To finish this Golden Corral Pot Roast recipe:

1. Wash and dry the potatoes. Peel the carrots and cut them into large planks. Cut the celery into 4-inch pieces, 
2. Add the prepped vegetables to the pot about 45 minutes before the meat is finished cooking. Remove the pot and cook until the meat is fork-tender. 
3. Use tongs to remove the vegetables and place them on the serving plate. 
4. Remove the roast to a cutting board and let it rest for a few minutes before slicing and laying the meat over the cooked vegetables. Cover the beef chuck roast with aluminum foil to help it stay warm. 
5. Stir together the gravy mix and some cold water, then add to the pan with the braising liquid. 
6. Turn the heat up to medium and stir until the braising liquid thickens, about 5 to 10 minutes.
7. Remove the aluminum foil from the meat and spoon the gravy over the top. Serve immediately. 

What to serve with pot roast

Part of what makes pot roast a great recipe is that it is an all-in-one meal. However, you can also add an appetizer, dessert, and a side to truly impress your guests.

Deviled Eggs. These bite-sized starters are bursting with flavor, but they’re still light enough not to spoil your dinner. While there are many variations, classic deviled eggs remain a perennial hit.

Colcannon. There are two big problems with pot roasts. First, there never seems to be enough potatoes to go around, and second, there is always leftover gravy. Colcannon helps to solve both problems while adding a touch of flair to the meal. Colcannon is an Irish style of mashed potatoes mixed with vegetables like cabbage, leeks, or even ramps. 

Chocolate Pudding Cake. A pot roast practically demands an old-fashioned dessert, and this Chocolate Pudding Cake fits the bill. It is a cherished family recipe, but the cake is just too rich, gooey, and darn delicious to keep secret. Grandma’s Chocolate Pudding Cake is a from-scratch dish that is so easy that anyone can make it, but, hey, there’s no need to tell anyone!

Storage & Reheating Instructions

• Refrigerator Storage: Store in an airtight container for up to 3 days. Slice meat before storing for easier reheating.
• Reheating Method: Place pot roast, vegetables, and gravy in a pot with a tight lid. Add a splash of beef stock, cover, and reheat over medium-low heat 10-15 minutes, stirring occasionally until hot.
• Freezing: Meat and gravy can be stored in the freezer for up to 3 months. Vegetables don’t freeze well, so use fresh vegetables when reheating frozen portions.

More Golden Corral copycat recipes

Favorite pot roast recipes

Check out more of my easy recipes for beef and the best restaurant copycat recipes on CopyKat!

Golden Corral Pot Roast

This tender and flavorful Golden Corral pot roast is slow-braised to perfection with onions, carrots, celery, and potatoes. Served with a rich beef gravy, it’s a comforting homestyle dinner that’s perfect for a hearty Sunday meal or special occasion.