Georgia Pot Roast

Georgia Pot Roast is a comforting twist on the classic Mississippi Pot Roast, made with tender beef chuck roast slow-cooked with pickled Vidalia onions, ranch seasoning, and au jus mix. This recipe delivers fall-apart meat in a rich, flavorful gravy that’s perfect served over mashed potatoes, noodles, rice, or cauliflower mash.

Why You’ll Love This Recipe

• The sweetness of pickled Vidalia onions adds a unique Southern flair.

• Set-it-and-forget-it slow cooker preparation makes this ideal for busy days.

• Minimal ingredients and no searing required.

• Versatile—perfect over a variety of side dishes or as sandwich filling.

• Easy to scale for meal prep or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (2-pound) beef chuck roast

• 1 (1-ounce) packet au jus gravy mix

• 1 (1-ounce) packet ranch seasoning

• 1 (16-ounce) jar pickled Vidalia onions (such as Mt. Olive Simply Vidalia Strips)

• 4 cups low sodium beef stock, or as needed

• 1 tablespoon unsalted butter, at room temperature

• 1 tablespoon all-purpose flour

Directions

1. Place the chuck roast in a slow cooker. Sprinkle with au jus and ranch seasoning packets.

2. Pour the entire jar of pickled onions (including liquid) over the roast.

3. Cover and cook:

   • On High for 4 to 6 hours

   • Or on Low for 6 to 8 hours

4. If the liquid level gets too low during cooking, add beef stock as needed.

5. Once the meat is very tender, shred it and return to the slow cooker.

6. In a small bowl, mash together the butter and flour. Stir into the shredded beef and juices to thicken.

7. Cook uncovered for an additional 30 minutes to allow the gravy to develop.

Servings and Timing

• Servings: 8

• Prep Time: 5 minutes

• Cook Time: 4 hours 30 minutes

• Total Time: 4 hours 35 minutes

Variations

• Use pickled red onions or homemade quick-pickled onions if Vidalia isn’t available.

• Add vegetables like carrots or red potatoes midway through for a complete one-pot meal.

• Swap in onion soup mix for a different seasoning profile.

• Make it dairy-free by using margarine instead of butter.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze shredded beef in portioned containers for up to 3 months.

• Reheat: Warm in a covered skillet over medium heat or in the microwave. For best texture, reheat slowly to avoid drying out the beef.

FAQs

What’s the difference between Georgia and Mississippi Pot Roast?

Georgia Pot Roast swaps out spicy pepperoncini for sweet pickled Vidalia onions, giving the dish a more mellow, sweet-savory flavor.

Can I use a different cut of beef?

Yes, shoulder roast or English roast works well, though chuck roast remains the most tender option.

Do I need to sear the roast first?

No searing is required, though you can sear it for extra depth of flavor if desired.

What if I can’t find pickled Vidalia onions?

Pickled red onions or even homemade quick-pickled onions are good substitutes.

Is the beef stock absolutely necessary?

Only use it if the slow cooker needs extra moisture during cooking. Many reviewers found the jarred onions provided enough liquid.

Can I make this recipe dairy-free?

Yes, replace the butter with margarine or plant-based butter.

How do I thicken the gravy?

Mash butter and flour into a paste and stir it into the slow cooker during the last 30 minutes of cooking.

What should I serve this with?

Mashed potatoes, rice, egg noodles, or even crusty rolls for sandwiches.

Can I make this in the oven?

Yes, brown the meat and cook covered in a Dutch oven at 325°F for 3–4 hours.

Does this freeze well?

Absolutely. Store in freezer-safe containers and thaw in the fridge overnight before reheating.

Conclusion

Georgia Pot Roast is a cozy, crowd-pleasing comfort food that requires little effort but delivers bold, sweet-savory flavors. With just a handful of ingredients and one slow cooker, you can create a meal that feels both homey and elevated. Try it once, and it’s bound to become a regular in your dinner rotation.

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