Georgia Pot Roast Recipe

Name: Georgia Pot Roast
Prep time: 5 min
Cook time: 270 min
Total time: 275 min
Yield: 8
Ingredients: 1.5 to 3 pounds beef chuck roast; 1 packet au jus gravy; 1 packet ranch seasoning; 1 (16 ounce) jar pickled onions, such as Mt. Olive Simply Vidalia Pickled Vidalia® Onion Strips; 4 cups low sodium beef stock, or as needed; 1 tablespoon butter, at room temperature; 1 tablespoon all-purpose flour

Cook Time: 270 minutes

This easy and flavorful shredded beef recipe is made with a beef chuck roast, ranch seasoning, au jus gravy, and pickled onions. Perfect for a hearty meal with minimal effort.

Ingredients

1 (2-pound) beef chuck roast
1 (1-ounce) packet au jus gravy
1 (1-ounce) packet ranch seasoning
1 (16-ounce) jar pickled onions (e.g., Mt. Olive Simply Vidalia Pickled Vidalia Onion Strips)
4 cups low sodium beef stock (or as needed)
1 tablespoon butter, at room temperature
1 tablespoon all-purpose flour

Directions

Add the beef chuck roast to the slow cooker. There's no need to sear the roast beforehand.
Sprinkle the roast with the au jus packet and ranch seasoning packet.
Pour the pickled onions over the roast.
Cover the slow cooker with its lid and cook on High for 4 to 6 hours, or on Low for 6 to 8 hours.
Halfway through the cooking process, check the roast. If more liquid is needed, add beef stock to keep the roast moist.
Once the roast is incredibly tender and falling apart, remove it from the slow cooker and shred the beef with two forks.
Return the shredded beef to the liquid in the slow cooker.
In a small bowl, mash the butter and flour together to form a paste. Stir this paste into the beef and liquid to thicken the gravy.
Continue to cook for an additional 30 minutes, uncovered, to allow the gravy to thicken further.

Cook's Note

Leftovers can easily be transformed into delicious French dip sandwiches!

Nutrition Facts (per serving)

Calories: 337
Total Fat: 19g (24% Daily Value)
Saturated Fat: 8g (41% Daily Value)
Cholesterol: 98mg (33% Daily Value)
Sodium: 772mg (34% Daily Value)
Total Carbohydrate: 11g (4% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 4g
Protein: 31g (62% Daily Value)
Vitamin C: 3mg (4% Daily Value)
Calcium: 62mg (5% Daily Value)
Iron: 3mg (16% Daily Value)
Potassium: 516mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Georgia Pot Roast Recipe

The Story Behind Georgia Pot Roast

Georgia Pot Roast is a modern twist on the classic Mississippi Pot Roast, adapted to highlight the sweet, mild flavors typical of Georgia cuisine. While the original Mississippi recipe relies on pepperoncini peppers to add tangy heat, the Georgia version replaces them with pickled Vidalia onions, giving the dish a naturally sweet and slightly tangy profile. This adaptation reflects the Southern love for balanced flavors, where sweetness and savoriness often share the spotlight. The recipe gained popularity on social media platforms like TikTok, where home cooks embraced its simplicity and rich taste.

Regional Variations

Though rooted in Southern cooking, Georgia Pot Roast showcases regional ingredients and preferences. Vidalia onions, a signature product of Georgia, are key to the dish, offering a unique sweetness that contrasts with the robust flavor of slow-cooked beef. In other parts of the South, variations might include more heat, using local peppers, or additional vegetables like carrots and potatoes, reflecting the adaptability of the pot roast concept to different farm-to-table ingredients. The Georgia style is less spicy and more subtly sweet, emphasizing comfort and richness over bold heat.

How It Differs from Similar Dishes

Georgia Pot Roast stands out from other pot roast recipes primarily through its use of pickled Vidalia onions and its moderate sweetness. Traditional pot roasts often rely solely on savory seasonings and beef stock, while Mississippi Pot Roast incorporates pepperoncini and ranch seasoning for tangy and piquant flavors. The Georgia version softens these edges, creating a tender, fork-ready roast with a velvety gravy that balances sweet and savory notes. This makes it particularly appealing to those who prefer milder flavors while still enjoying the slow-cooked depth of a classic roast.

Typical Serving Occasions

Georgia Pot Roast is most commonly served as a hearty family dinner, often accompanied by mashed potatoes, rice, or roasted vegetables. It is a popular choice for Sunday gatherings, holiday meals, and casual dinner parties, where its rich gravy and tender beef can be served over a variety of sides. Leftovers are famously versatile, transforming easily into sandwiches or sliders, allowing families to enjoy the dish beyond the initial meal. Its appeal lies in both its ease of preparation and its ability to feed a crowd with minimal fuss.

Interesting Facts

The recipes signature ingredient, Vidalia onions, can only be grown in a specific region of Georgia, giving the dish a unique geographic identity.
Despite its modern popularity online, the concept of a slow-cooked roast with gravy has deep roots in Southern comfort food traditions.
Many cooks adapt the recipe to include vegetables like carrots and potatoes halfway through cooking, enhancing both flavor and nutritional balance.
Unlike traditional pot roasts that may require browning meat beforehand, this recipe allows skipping that step, simplifying the cooking process without sacrificing flavor.
The dish has gained international attention thanks to social media, introducing the subtle sweetness of Georgia cuisine to home cooks worldwide.

FAQ about Georgia Pot Roast Recipe

Yes, you can use a different cut of beef like a shoulder roast or an English cut roast. Just keep in mind that different cuts may have slightly different cooking times and textures.

Yes, you can cook this roast in the oven. Brown the roast in a Dutch oven, then add the seasonings and onions, and cook at 350°F (175°C) for 2-3 hours or until the meat is tender.

Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a pot over low heat or in the microwave.

Absolutely! Homemade pickled onions can add a personal touch and may even be more flavorful than store-bought. Just make sure the pickling flavor isn't too overpowering.

If the roast turns out too salty, you can dilute the gravy with additional beef stock or water to balance the flavors. Also, consider using low-sodium beef stock and reducing the amount of seasoning packets for a less salty outcome.

Yes, you can add vegetables like carrots, potatoes, or onions to the slow cooker with the roast. Just make sure to cut them into large pieces to ensure they cook evenly. Add them about halfway through the cooking process for best results.

Yes, margarine can be substituted for butter, especially if you're aiming for a dairy-free version. However, butter tends to give a richer flavor, so the taste may be slightly different.

To add more heat, you can use spicy pickled onions or add a few chopped jalapeños or red pepper flakes to the slow cooker along with the other ingredients.

If the gravy is too thin, you can make a slurry by mixing 1-2 tablespoons of cornstarch or flour with a bit of cold water and then stirring it into the gravy. Let it cook for another 10-15 minutes until it thickens to your desired consistency.

The cooking time can vary based on the size of the roast and the heat level. On High, it should take 4 to 6 hours, and on Low, it will take 6 to 8 hours. The roast is done when it is fork-tender and easily shreds.

Comments

fabeveryday

10/06/2025 01:52:54 PM

This was great! I’ve had Mississippi roast before, but never Georgia roast! The difference is this is sweeter and not spicy, but it’s not as sweet as a bbq recipe. I didn’t need any beef stock, as there was plenty of liquid from the roast and jar of onions. We made it into sliders but also tried some over white rice and it was great both ways!

Donna Jones

09/18/2024 08:44:00 PM

This turned out better than I imagined.

sleeplessgirl

08/31/2024 03:56:16 PM

I'm making this tomorrow & can't wait! I know it will be delicious. I'm going to season it, toss it in some flour & sear it before putting it in the crock pot. I couldn't find the pickled onions, so I made them from a recipe I found online. This will be our Sunday dinner 100%

nikkioliver

10/02/2024 10:38:45 PM

OMG! My family loves this roast. I do not use the beef stock, not needed. I usually add bag of baby carrots and some red potatoes (not too many) half way through cooking. Also, I do not shred the meat. Lately I've been making two roasts for Sunday dinners and still rarely have left overs.

Dee

09/16/2024 07:57:34 PM

I made my version of this roast today and it turned out great. I've never made the Mississippi version before because I don't like pepperocini but I do love pickled vidalia onions. I thought about the ranch dressing mix & while I love it, I didn't want to experiment with it in a good (& pricey) roast, so my only change was to use good ole' Lipton Onion Soup mix along with the au jus. I also mixed in the butter/flour thickening before I put the shredded meat back in. It turned out GREAT!!! Thanks for the recipe.

LynneC

04/10/2025 02:36:53 PM

This is by far the BEST pot roast recipe of all time- with one, tiny tweek. The first time I made it exactly according to the recipe. Hubs and I agreed the pickled onions made it too sweet, so ever since, I just use 2 or 3 sliced onions instead. PERFECT! I'm making two right now. One for in-laws. My FIL is doing chemo treatments and won't eat anything except this roast! Everybody loves it! This is the only pot roast recipe you will ever need.

CheekySpoon7758

09/29/2024 12:16:49 AM

I was intrigued by this recipe as the ingredients were unusual, but I must say, it was quite yummy. My husband was eating it right out of the slow cooker, LOL. I could not find pickled Vidalia onions but found pickled red onions and used them. I would guess the Vidalia's would add some sweetness but the red onions worked very well. I used an English cut roast since it was on sale. It is a bit leaner than a regular chuck roast and I had the slow cooker on high for eight hours. The meat turned out fork tender so it was a reasonable choice and price performer. I did not end up adding any beef stock though in hindsight would probably add maybe a cup or so as I served it over pasta and a bit more sauce would have been good. I will keep this recipe in my rotation for sure!

Terrie

09/18/2024 02:07:28 AM

I trusted the other reviews that this recipe was delicious even though the ingredients don't sound like they mix... perfect roast and delicious flavor! I did use pickled red onions because that's all I could find. This is so good! Try it!!

Kelly Bernhardt

09/17/2024 12:57:12 AM

I was a little skeptical about this recipe because I don’t like pickles or ranch, and I was worried about the pickled onion or ranch flavor overwhelming the taste. However, this was amazing!! My husband took one bite, and all he could say was “oh, wow. Oh, WOW!” He had two plates full, and has asked for this recipe to go into our regular rotation. I added a bit of broth, but I probably would have been fine without it. I also used margarine instead of butter to keep it dairy free.

J Gal

07/31/2025 04:20:55 PM

My husband loved this! (I did slice one yellow onion, one red onion, and chopped some garlic; I put this on the bottom of my crockpot and then put the roast on top of it.) I followed the recipe from there. As I was shredding the meat I tasted it and added a bit of salt. I really liked the pickled onions. Thanks for the great recipe! I will be making this again!

Andrea Fraser Hanson

08/09/2025 01:41:36 AM

So, I made this as close as I could. Went to the store for the pickled Vidalia onions. No such luck, so I got pickled cherry peppers and figured I could add some onion. Then, I decided to try WM and they had pickled red onions! So, I used the roast, the two packets and half of each pickled thing. Cooked on high, checked at 3.5 hours and it wasn't even close. I then pressure cooked 30 minutes. I was using my ninja cooker. Flavor was awesome and it was edible but it needs cooked even more. I finally checked the weight after we ate and it was 3.5 lbs! So, tomorrow I'll cook it some more to tenderize but all in all this is easy, and awesome! Hope there are no typing errors. I cant go back and check.

MatureIce6218

08/08/2025 03:31:57 AM

My family really liked this, thumbs up all around. I couldn't find the Pickled Vidalia Onions anywhere so I used a jar of marinated red onions. I'm going to try pickling my own onions next time. It was a bit salty but I don't know how I could make it any different. Packets are always high in salt. Delish!

Talia Champlin

07/30/2025 12:42:34 AM

This recipe was soooo delicious - the family went crazy. I wanted to try it exactly as written, but ended up having to sub pickled mushrooms for the pickled onions. The gravy was exquisite. I served it on couscous cooked with beef broth and asparagus on the side. I'll be making it again soon!

SunnyApple5851

07/27/2025 10:52:06 PM

Waaaaay too salty!!

Nathan

07/26/2025 04:23:53 PM

Just stick with the original Mississippi pot roast. It is better with the pepperoncini

shaunda

02/10/2025 10:01:38 PM

Loved it! Super easy to make and the perfect amount of sweetness.

Marica Bledsoe

02/01/2025 03:36:47 AM

Delightful!!!!!

Anne Brown

01/25/2025 11:48:24 PM

This was very easy to make. When I went to put it together only had a .4 oz package of Ranch Dressing mix. I was puzzled by the 4 cups of beef stock. After adding the onions it didn't seem to need any more liquid. About half way through I did add a little beef stock. I had a 2 lb shoulder roast. It took a full 6 hours on low in my slow cooker and came out very tender and easily shredded. I made a roux with about twice the amount of flour and butter and mixed that into the liquid. Before I did that I did take the meat out and I also took out most of the onion. (I am not a big fan of onion). The result was very tasty, almost sweet, but much too salty for my taste. I probably will not make this again for that reason.

FairCarp2434

01/18/2025 05:23:15 PM

I know when I make it the rating will go up to 5✨️s++! I've made the Mississippi Pot Roast lots. Can't wait to try it. Thanks for the share. Bon apetit'.

Debra Torres

01/18/2025 03:44:38 PM

Such an easy recipe with amazing results! Quick to prepare, flavorful, and comforting. My whole family loved it, and I’ll definitely make it again.

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Georgia Pot Roast Recipe

Ingredients

Directions

Cook's Note

Nutrition Facts (per serving)

The Story Behind Georgia Pot Roast

Regional Variations

How It Differs from Similar Dishes

Typical Serving Occasions

Interesting Facts

FAQ about Georgia Pot Roast Recipe