Golden Corral Pot Roast Recipe [Copycat] (2024)

FAQs

What cut of meat makes the best pot roast? ›

The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.

Place roast in a 4-6 quart ovenproof pot or 9x13x2 ovenproof baking dish. Mix seasoning packet with 1 cup water and pour over roast. Remove vegetables from bag and evenly distribute throughout the dish. Cover with lid or foil and cook for 3-4 hours; verify internal temperature of roast is 160°F with meat thermometer.

Use a moist cooking environment: Add broth to the pot roast to create and cover with a lid or foil to trap in steam and moisture to prevent the meat from drying out. Cook long enough: If your chuck roast isn't as tender as you like, cook until tender!

Leaner roasts such as rump, chuck, or brisket have less fat marbling, so they can become chewy if not cooked correctly. It is the fat and connective tissue in the roast that is softened by long, slow cooking to produce flavor and tenderness.

Contrary to an already lean and tender piece of meat, which needs a shorter cooking time and dry, high heat, a chuck roast needs to cook for several hours in moist heat. In other words, low & slow to break down fat and tenderize the meat for that fall-apart doneness a good pot roast is known for.

Traditionally, this means the meat is partially covered in liquid and cooked for hours until it becomes juicy and tender. In this case, the steam from the slow cooker creates moisture for the meat to braise in.

The key to cooking pot roast is cooking it low and slow. The meat should just fall apart, hence the name, and if it doesn't, you probably have not cooked it long enough. Also, I like to cook the potatoes separately, as they tend to be a little to mushy for my liking when you cook them with the roast.

Why is my pot roast still tough? It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

Why are my potatoes still hard in the crockpot? ›

Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.

It's delicious both ways. If you want to give your crock-pot a whirl, here's a slow cooker pot roast recipe for you. But pot roast is plenty easy to make in the oven! You do all the browning and roasting all in the same pot and it requires less time than in a slow cooker roast.

A large piece of meat takes longer to cook thoroughly, especially in the middle. By cutting the meat in half, the entirety of the meat will reach an internal temperature to your liking, which should be at least 145 degrees Fahrenheit, according to the U.S. Department of Agriculture.

directions. Place roast into crockpot and surround with vegetables. Combine beef broth and vegetable soup mix, then add to crockpot. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.

Similar to a rump roast, a bottom round roast makes for a great pot roast and stands up well to other kinds of braising, such as in the Italian dish that combines steak with leftover pizza sauce, carne alla pizzaiola. However, it also responds well to marination.