Servings: 5
Calories: 437kcal
Equipment
- large pot & stirrer
Ingredients
- 1/4 lb Yukon Gold baking potatoes
- 1 1/4 lb brisket
- 1/2 cup green beans
- 2 cups beef broth
- 2 sprigs thyme
- 1 1/2 cups carrots
- 2 sprigs rosemary
- 1/2 cup yellow onions
- Salt & pepper to taste
- 3 tsp olive oil
Instructions
- Heat a big pot or Dutch oven on medium-high heat. Add 2 tsp of olive oil and swirl to coat the bottom of the pot. Sauté the onions, carrots, and green beans until they begin to soften slightly, approximately 5 minutes.
- Remove the vegetables from the pot and set aside. Generously season your brisket on all sides with salt and pepper.
- To create a delicious crust, sear the brisket over high heat for about 2 minutes on each side in the same pot. Add an additional teaspoon of olive oil before searing if needed.
- Once your brisket has been perfectly browned, add back in your sautéed vegetables. Pour in your beef broth until it covers about half of the meat. Add fresh sprigs of thyme and rosemary to enhance the flavors.
- Lower the heat to a gentle simmer and cover your pot. Allow your pot roast to slowly cook for 3-4 hours, or until the meat becomes fork-tender and easily falls apart.
- Before serving, remove the thyme and rosemary sprigs. Serve your Golden Corral Pot Roast.
Notes
- If you don't have a large heavy-bottomed pot or Dutch oven, you can use a slow cooker instead.
- You can substitute Yukon Gold potatoes with russet potatoes if needed.
- For a richer and thicker sauce, you can mix cornstarch with a bit of water and add it to the pot during the last 30 minutes of cooking.
Nutrition
Calories: 437kcal
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