Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.


Beef Vegetable Soup

Golden Corral Copycat Recipe

Serves 4

1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
3 medium carrots,thickly sliced
2 stalks celery,  thickly sliced
2 small potatoes, cubed
1 medium sweet onion, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon dried oregano
1 bay leaf
2 (14 1/2 oz.) cans diced tomatoes
1 cup beef broth
1/2 cup frozen peas
1/2 cup frozen green beans

In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion. Sprinkle with seasonings. Add bay leaf, tomatoes with their juices and broth. Stir until all ingredients are combined. Cover, cook on low heat for 8-10 hours or on high for 4-5 hours. About 1 hour before soup is done, stir in the peas and green beans. Remove and discard bay leaf. To serve, garnish with parsley if desired.

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