Pot Roast

Why this recipe works:

I’ve been obsessed with the pot roast from Golden Corral for years! It’s always been my go to every time I eat there. I tried recreating it at home after snapping a picture of their recipe posted on the wall and let's just say, it did not go well.

First attempt? Burned to a rock.

Second attempt? Also burned but salvageable 

Other attempts? Croc pot disasters, vinegar disasters and so many more mistakes I lost count.

Over the last 8 years I have tested, adjusted, and fed my experiments to my family (sometimes willingly and sometimes not so much!) until I finally nailed it. This version is what worked consistently! It is tender, juicy, flavorful and easy to make at home!

Cost Breakdown:

These prices reflect what I paid for the full ingredients at the store. While the recipe may only use part of some items, the cost reflect buying the full ingredients since you can not realistically purchase just a portion at the store.

• Chuck Roast- $20

• Kinder’s Pot Roast Seasoning- $1.64

• Onion- $1.22

• Garlic Bulb- $0.50

• Tomato Paste- $0.86

• Beef Bouillon- $2.54

• Baby Potato- $2.99

• Baby Carrots- $0.99

  Total: $30.74

* Price is based off Central Texas - March 2026.

Ingredients:

• 3lb Chuck Roast 

• Kinders Pot Roast Seasoning

• 1 tbsp oil

• 1 onion, chopped

• 5 garlic cloves

• 1 tbsp of tomato paste

• 3 cups water

• 1 tbsp beef bouillon

• 1 ½ lbs baby potatoes

• 1 lb baby carrots

• 2 bay leaves

• 3 tbsp cornstarch

• 3 tbsp cold water

Steps:

• Preheat oven to 300F

• Prep and season the roast:

  • You do not have to cut the roast before cooking. However, I like to cut mine into 3-4 pieces because: It fits better in my Dutch oven, I find it cooks evenly, and it turns out extra tender.

  • Season all sides of the roast with about half of the Kinder’s seasoning. Reserve the remaining seasoning for the broth.

• Heat about 2 tbsp of oil in Dutch oven.

• Sear the roast on all sides until forms a nice crust. Remove from pot and set aside (searing adds flavor and helps lock in juices)

• In the same pot, cook chopped onion for about 3 minutes until softened. Then add garlic and tomato paste. Stir and cook for 1 minute until fragrant.

• Add broth and remainder of Kinder’s seasoning

  • if using bouillon, dissolve it into 3 cups of water then pour into the dutch oven.

  • if using beef broth simply add 3 cups directly into the pot.

• Return the roast to the pot. Add potatoes, carrots, and 2 bay leaves. 

• Cover and bake at 300 for 4 hours, or until the meat is fork-tender.

• Remove the vegetables and set aside. Discard bay leaves.

• Remove the roast from the pot (this step is important so you can thicken the gravy) 

  • At this point you can:

    • Shred the roast (my preference- I find it easier to serve and it absorbs more gravy!)

    • Slice the roast if you prefer larger pieces.

• Thicken the gravy: in a small cup, mix 3 tbsp cornstarch with 3 tbsp water to create a slurry. 

• Place the dutch oven on medium heat. Slowly stir in the slurry until the broth thickens to your desired consistency.

• Turn off heat and return the meat and vegetables to the pot. Stir gently to coat in the gravy.

Recipe Summary:

Prep Time: 10 mins

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8

This meal came out to about $3.84 per serving based on Central Texas grocery prices in March 2026.