Slow Cooker Georgia Pot Roast + VIDEO

Slow cooker Georgia pot roast is a flavorful twist on the popular Mississippi roast. Instead of pepperoncini, this version uses pickled red onions which add a tangy and slightly sweet flavor. This healthier pot roast recipe skips the store-bought ranch and au jus packets in favor of simple homemade seasoning blends. The result is a comforting pot roast made with everyday ingredients. Instructions to make Georgia pot roast in the Instant Pot are also included.

Ingredients For Slow Cooker Georgia Pot Roast

• Beef roast: Use a 3 to 4pound beef roast. Chuck roast is my preferred cut because its marbling becomes tender and flavorful during the long cooking process however any cut of roast will work. What you see in the pictures is 3 1/2 pounds of chuck roast.
• Pickled red onions: Pickled red onions replace the pepperoncini commonly found in Mississippi pot roast. They add a tangy, sweet flavor.
• Butter or ghee: Butter adds richness and helps create the signature flavor associated with this style of pot roast. Use ghee for a paleo-friendly option.
• Dry ranch seasoning: Ranch seasoning adds herbs, garlic, onion, and a savory flavor. You can use your favorite store-bought blend or the homemade version included below.
• Au jus gravy seasoning: Au jus seasoning enhances the beefy flavor and helps the cooking liquid develop into a light gravy. My homemade mixture uses beef bouillon powder, seasonings, and cornstarch.
• Beef broth: I recommend low-sodium beef broth so you can better control the amount of salt in the finished dish.

How To Make Georgia Pot Roast In The Crockpot

Slow Cooker

1. Optional step – Heat oil in a large skillet over medium-high heat. Once hot, add the beef roast and cook a few minutes on both sides until browned.
2. Pour the broth into the slow cooker. Add the beef. In a small bowl, mix together the homemade dry ranch & homemade au jus gravy. Sprinkle the mixture evenly across the top of the beef. Pour the jar of red picked onions on top with their juices. Top with the butter. 
3. Cook HIGH for 4 to 5 hours or LOW 8 to 9.
4. Remove beef from slow cooker. Shred the meat and place back into the slow cooker until ready to serve.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil and the beef. Cook 3-5 minutes on each side or until beef is browned. You may need to cut the beef to make the meat fit.
2. Remove beef from the Instant Pot. Pour in beef broth and deglaze the bottom of the pressure cooker by scraping the bits off with a wooden spoon.
3. Add the beef back to the pot. In a small bowl, mix together the homemade dry ranch & homemade au jus gravy. Pour the mixture on top of the beef. Pour the jar of red picked onions on top with their juices. Top with the butter.
4. Close lid and seal valve. Set high pressure for 60 minutes . When cooking time is complete, let the pressure release naturally for 10 minutes then quick release any remaining pressure.
5. Remove beef. Shred the meat and place back into the Instant Pot until ready to serve.

Why You Will Love This Recipe

• A cleaner take on a popular recipe: Homemade ranch and au jus blends replace the store-bought seasoning packets.
• Tender and flavorful: The beef cooks low and slow until it is tender enough to shred with a fork.
• Easy to prepare: Add everything to the slow cooker and let it do the work.
• Two cooking methods: Instructions are included for both the slow cooker and Instant Pot.
• Great for leftovers: The shredded beef reheats well and can be repurposed for sandwiches, bowls, or tacos.

FAQs & Tips

What is Georgia pot roast?

Georgia pot roast is a variation of Mississippi pot roast. Both recipes combine a beef roast with butter, ranch seasoning, and au jus gravy seasoning. The primary difference is that Georgia pot roast replaces the traditional pepperoncini peppers with pickled red onions. The pickled onions provide acidity and sweetness that helps balance the richness of the beef and butter. As the roast cooks, the onions soften and their tangy flavor seasons both the meat and the resulting gravy.

Do you need to sear the beef first?

Searing is optional when using the slow cooker. Browning the roast can add another layer of flavor, but the recipe will still taste delicious if you skip this step. For the Instant Pot method, I recommend searing the beef directly in the pot before pressure cooking.

Should you use the pickled onion liquid?

I like to! The pickling liquid gives the roast extra tang. For a milder flavor, drain the onions before adding them. .

Is this recipe spicy?

Nope. Pickled red onions are tangy and sweet rather than spicy. 

Can you use store-bought seasoning packets?

Sure. You can substitute packaged ranch seasoning and au jus gravy mix if needed. Keep in mind that store-bought packets can contain considerably more sodium, so use low-sodium broth and wait until the end of cooking before adding more salt.

How do you know when the pot roast is done?

The beef should pull apart easily with a fork. If the meat is still tough, it usually needs more cooking time. Continue cooking until the connective tissue has broken down and the roast is falling apart tender.

How do you serve this? 

Serve the shredded pot roast with some of the pickled onions and cooking juices spooned over the top. It pairs well with: mashed potatoes, mashed cauliflower, rice, egg noodles, roasted vegetables, green beans, simple side salad, etc. You can also pile the shredded beef onto toasted rolls to make Georgia pot roast sandwiches. Add provolone cheese if you do not need the meal to be dairy-free.

How do you store leftovers?

Store leftover crockpot Georgia pot roast beef in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Beef Roasts 

• Mississippi 

• Balsamic Dijon

• Southwestern

• Tex-Mex

• 5-Ingredient Pot Roast

Slow Cooker Georgia Pot Roast

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Slow cooker Georgia pot roast is a flavorful twist on the popular Mississippi roast. Instead of pepperoncini, this version uses pickled red onions which add a tangy and slightly sweet flavor. This healthier pot roast recipe skips the store-bought ranch and au jus packets in favor of simple homemade seasoning blends. The result is a comforting pot roast made with everyday ingredients. Instructions to make Georgia pot roast in the Instant Pot are also included.

• Author: Shannon Epstein

Ingredients

Units USM Scale 1x2x3x

• 3 to 4 pounds beef roast
• 12 ounces pickled red onions with their juices
• 3 to 4 tablespoons butter or ghee
• 2 tablespoons dry ranch seasoning (see below for homemade)
• 1 1/2 tablespoons au jus gravy (see below for homemade)
• 1 cup low-sodium beef broth
• 1 tablespoon oil (for Instant Pot)

Homemade Dry Ranch Mix

• 2 teaspoons dried parsley
• 1 1/2 teaspoons dried dill
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper

Homemade Au Jus Gravy

• 1 1/2 teaspoons beef bouillon powder
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley

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Instructions

Slow Cooker

1. Optional step – Heat oil in a large skillet over medium-high heat. Once hot, add the beef roast and cook a few minutes on both sides until browned.
2. Pour the broth into the slow cooker. Add the beef. In a small bowl, mix together the homemade dry ranch & homemade au jus gravy. Sprinkle the mixture evenly across the top of the beef. Pour the jar of red picked onions on top with their juices. Top with the butter.
3. Cook HIGH for 4 to 5 hours or LOW 8 to 9.
4. Remove beef from slow cooker. Shred the meat and place back into the slow cooker until ready to serve.

Instant Pot

1. Turn the Instant Pot to sauté. Once hot, add the oil and the beef. Cook 3-5 minutes on each side or until beef is browned. You may need to cut the beef to make the meat fit.
2. Remove beef from the Instant Pot. Pour in beef broth and deglaze the bottom of the pressure cooker by scraping the bits off with a wooden spoon.
3. Add the beef back to the pot. In a small bowl, mix together the homemade dry ranch & homemade au jus gravy. Pour the mixture on top of the beef. Pour the jar of red picked onions on top with their juices. Top with the butter.
4. Close lid and seal valve. Set high pressure for 60 minutes . When cooking time is complete, let the pressure release naturally for 10 minutes then quick release any remaining pressure.
5. Remove beef. Shred the meat and place back into the Instant Pot until ready to serve.

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