Slow Cooker Georgia Pot Roast

A black plate with shredded beef and cooked onions in sauce, served alongside white rice—this easy slow cooker dinner is a comforting meal perfect for any night of the week.

Slow Cooker Georgia Pot Roast is an easy five-ingredient dinner made with tender chuck roast, ranch seasoning, au jus, butter, and sweet and tangy Mt. Olive pickled Vidalia onions.

Course Main

Cuisine American

Keyword Crock Pot Georgia Pot Roast, Georgia Pot Roast, Mississippi Pot Roast variation, pot roast with pickled onions, Slow Cooker Georgia Pot Roast

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 373kcal

Author Kat Jeter & Melinda Machado

Ingredients

2 pounds Beef chuck roast
1 packet Au jus gravy
1 packet Ranch seasoning
16 ounces Pickled onions
¼ cup Unsalted butter

Instructions

Place the chuck roast in the slow cooker and sprinkle the Ranch seasoning and Aus Jus packet over the top of the meat.
Pour the jar of pickled vadalia onions over the roast (including the juice).
Cut the stick of butter into slices and place them on top of the roast.
Place the lid on the slow cooker and cook on LOW for 6-8 hours. You will know it is finished cooking when the meat pulls apart easily with a fork.
Turn off the slow cooker and use two forks to roughly shred the roast.
Serve over rice or mashed potatoes with some of the juice.

Notes

If you can't find Mt. Olive Simply Vidalia Pickled Onion Strips, use our Homemade Pickled Vidalia Onions instead.
If your roast is difficult to shred after 6 hours, continue cooking it until it pulls apart easily with a fork.

Nutrition