Georgia Pot Roast

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This Georgia Pot Roast is rich, savory, and incredibly tender with bold ranch and au jus flavor in every bite. Made with juicy beef chuck roast and sweet pickled Vidalia onions, this slow cooker pot roast turns out perfectly fall-apart soft. It’s an easy dump-and-go crockpot dinner that’s perfect for busy weeknights or cozy Sunday meals.

Prep Time5

Cook Time4 30

Total Time4 35

Course: Dinner, Main Course

Cuisine: American

Keyword: crockpot beef roast, easy pot roast recipe, Georgia pot roast, slow cooker pot roast, Vidalia onion roast

Cooking Method: Slow Cooker

Diet: Gluten-Free (if using gluten-free gravy mix), Low-Carb (serve with cauliflower mash)

Servings:

Calories: 244kcal

Author: MelanieCooks.com

Equipment

Slow cooker
Measuring Cups
Measuring Spoons
Bowl small
Forks
Tongs

Ingredients

1 beef chuck roast 2-pound
1 packet au jus gravy mix 1-ounce
1 packet ranch seasoning mix 1-ounce
1 jar pickled Vidalia onion strips 16-ounce
4 cups low-sodium beef stock or as needed
1 tbsp butter softened
1 tbsp all-purpose flour

Instructions

Place the beef chuck roast in the slow cooker and sprinkle evenly with the au jus mix and ranch seasoning.
Pour the entire jar of pickled Vidalia onions, including the liquid, over the roast.
Cover and cook on High for 4 to 6 hours or on Low for 6 to 8 hours.
Check halfway through cooking and add beef stock as needed to keep the roast moist.
When the beef is fork-tender and falling apart, remove it from the slow cooker.
Shred the roast with two forks, then return the shredded beef to the cooking liquid.
In a small bowl, mash together the softened butter and flour to create a smooth paste.
Stir the butter-flour paste into the slow cooker and cook uncovered for 30 minutes, until the gravy thickens.

Notes

Serve over rice, mashed potatoes, egg noodles, or mashed cauliflower for a complete meal.
Leftovers are perfect for French dip sandwiches the next day.

Nutrition