Golden Corral Pot Roast Recipe

The roasts are the main courses which usually are made for important dinners, parties and those of which make the ‘menu of a certain thickness. There are some precautions so that this dish is made to perfection or tender and tasty.

Ingredients

1 kg Roast beef

200 ml beef broth

30 g Butter

Extra virgin olive oil to taste

2 carrots

1 white onion

1 potato

1 stick of celery

1 sprig Rosemary

2 sage leaves

Salt to taste

2 l hot water

How to prepare beef roast

Add a little oil and butter in a deep pan, as soon as it starts to heat up add the roast and let it brown completely on all sides, turning it well.

Add the sage and the sprig of rosemary and leave to flavor for 2 minutes. Add the carrots, the peeled potato, the celery stalk and the thinly sliced ​​onion, fry, stirring for a few minutes.

Deglaze well with the beef broth and then add the hot water. Season with salt and cook for 1 to 2 hours over low heat.

Remember to turn the roast from time to time. Once ready, remove it from the broth and let it cool well and cut it into slices. Blend the broth so that it becomes creamy. Arrange the slices in a pan and add the cream base, heat the roast for a few minutes and then serve.

Golden Corral Pot Roast Recipe
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Golden Corral Pot Roast Recipe

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 12 people
Author: Rehan

Ingredients

  • 1 kg Roast beef
  • 200 ml beef broth
  • 30 g Butter
  • Extra virgin olive oil to taste
  • 2 carrots
  • 1 white onion
  • 1 potato
  • 1 stick of celery
  • 1 sprig Rosemary
  • 2 sage leaves
  • Salt to taste
  • 2 l hot water

Instructions

  • Add a little oil and butter in a deep pan, as soon as it starts to heat up add the roast and let it brown completely on all sides,turning it well.
  • Add the sage and the sprig of rosemary and leave to flavorfor 2 minutes. Add the carrots, the peeled potato, the celery stalk and the thinly sliced ​​onion, fry, stirring for a few minutes.
  • Deglaze well with the beef broth and then add the hot water. Season with salt and cook for 1 to 2 hours over low heat.
  • Remember to turn the roast from time to time. Once ready, remove it from the broth and let it cool well and cut it into slices. Blend the broth so that it becomes creamy. Arrange the slices in a pan and add the cream base, heat the roast for a few minutes and then serve.

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