Georgia Pot Roast 

A viral twist on the classic Mississippi Pot Roast, this Georgia-style version swaps pepperoncini for pickled Vidalia onions, delivering a sweet‑tangy flavor profile that's both comforting and surprising. Featuring ranch and au jus seasoning, slow‑cooked beef chuck roast becomes impossibly tender and flavorful with minimal effort. Designed for the slow cooker, it fills your kitchen with aroma, and the resulting gravy is rich and satisfying. Perfect served over rice, mashed potatoes, or noodles—this recipe is easy, communal, and indulgently Southern.

Ingredients

• 2 lb (≈ 1 kg) beef chuck roast (can increase to 3 lb if desired)
  
  

• 1 (1 oz) packet au jus gravy mix
  
  

• 1 (1 oz) packet ranch seasoning mix
  
  

• 1 (16 oz / 454 g) jar pickled Vidalia onions (or marinated red onions) 

• 4 cups low‑sodium beef stock, or as needed
  
  

• 1 Tbsp butter, room temperature
  
  

• 1 Tbsp all‑purpose flour for thickening gravy
  
  

Directions

1. Place roast in slow cooker—no need to sear. Sprinkle evenly with au jus and ranch seasoning packets, then pour pickled onions over the top.
   
   

2. Cover and cook on High for 4–6 hours or Low for 6–8 hours. Add beef stock if needed halfway through to maintain moisture.
   
   

3. Once roast is falling-apart tender, remove and shred. Return shredded beef into cooking liquid.
   
   

4. In a small bowl, mash butter and flour into a paste (slurry), then stir into the beef and liquid. Cook uncovered for about 30 minutes to thicken the gravy.
   
   

5. Serve hot over rice, mashed potatoes, noodles, or cauliflower mash. Leftovers make great French dip sandwiches!
   
   

Nutrients (per serving, yields 8)

• Calories: 337 kcal
  
  

• Total Fat: 19 g (≈ 8 g saturated)
  
  

• Protein: 31 g
  
  

• Carbohydrates: 11 g (≈ 1 g fiber, 4 g sugars)
  
  

• Cholesterol: 98 mg
  
  

• Sodium: 772 mg
  
  

• Potassium: 516 mg
  
  

• Calcium: 62 mg
  
  

• Iron: 3 mg
  
  

• Vitamin C: 3 mg