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Georgia pot roast is a tangy and sweet twist on a classic Mississippi pot roast recipe! It’s easy to make in a pressure cooker with tender beef chuck roast, ranch and au jus seasoning packets, plus marinated vidalia onions for an extra kick of delicious flavor.
Make sure to try my instant pot pot roast with potatoes, so good and even the beginner can easily make it.
As you can probably tell by the several different recipes we have on the blog, I absolutely love beef pot roast! It’s a meaty main dish that is great to prepare any number of ways with all kinds of variations. This Georgia pot roast recipe is easy to make in the pressure cooker (like an instant pot or ninja foodi) and includes bright and tart marinated sweet onions… It’s one of my favorites – and I’m sure it will be a big hit in your house, too!
A handful of basic ingredients like butter, seasoning packets, and chuck roast all get placed in the instant pot. There’s no need to precook the meat in this simple dump-and-go pressure cooker recipe! Just seal the pressure cooker, set the timer, and step back. In about an hour you are ready to serve delicious, perfectly fork-tender pot roast that shreds and tastes like it’s been slow cooking all day.
Serve Georgia pot roast any night of the week with carb-y and starchy sides like potatoes, rice, or noodles. Or whatever comfort food classics your family loves!
Ingredients
Beef chuck roast. This tough-but-tender cut comes from the shoulder area of the cow. Look for a roast that has an even amount of marbling throughout the cut for the best taste and texture.
Butter. The fattiness of butter helps to brown the meat in the pressure cooker, with no searing the roast first. Use unsalted butter to have more control over the total amount of salt in the recipe.
Vidalia onions. Marinated pickled onions are sweet and pungent, and pair great with the savoriness of the meat. They turn from crunchy to melt-in-your-mouth soft in the instant pot!
Ranch and au jus seasoning packets. Convenient seasoning packets make this Georgia pot roast recipe practically foolproof! They have just the right ratio of spices to make a savory, tangy, umami and delicious brown gravy.
Water or beef broth. I suggest low sodium broth if using. Again, this makes it easier to adjust the amount of salt to your liking.
Step by step instructions
The recipe is very simple and barely requires any steps.
Put all the ingredients into your pressure cooker. You definitely can brown the meat if you want. This step is not required but some people prefer to do it for added flavor.
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Make sure the lid is securely locked, then press the “Pressure Cook” button and set the timer for 60 minutes. After the timer goes off, naturally release the pressure for 20 minutes and then quick release the remaining pressure- be careful of the steam. Once it’s safe, open the lid.
Shred the meat with two forks; it should be soft and easy to pull apart. Serve the shredded meat over white rice, mashed potatoes, or noodles, depending on what you like. This will give you a tasty, well-cooked meal. More on this below.
Serving suggestions
This Georgia pot roast is best when served with classic mashed potatoes, mashed sweet potatoes or plain rice. Sometimes we switch to brown rice or quinoa. Mac and cheese for a crowd is a great option too if you are feeding big family or have guests over.
Add simple garden salad for a colorful crunch or like my husband, enjoy the pot roast with some corn bread.
Frequently asked questions
More than anything, the difference between the two methods is the convenience. Slow cooking is great if you want to dump everything into a crockpot early in the day and walk away. But I love that pressure cooking takes a fraction of the time and doesn’t require any earlier involvement.
Yes, it is possible to overcook meat in an instant pot. For a perfect cook every time simply follow the recipe instructions below, including the important step of manually releasing the pressure right after the cook time is up. Delaying the release can possibly cause the meat to become tough and chewy.
A classic Mississippi pot roast is made with pepperoncinis for a spicy bite. Georgia-style pot roast includes marinated vidalia onions, which are sweeter with a tangy vinegar taste.
But both recipes include a fabulous combination of butter, au jus seasoning, and ranch seasoning. So the two recipes are essentially the same, but with wildly different flavors thanks to either the onions or pepperoncinis.
This recipe uses just 1 cup of broth or water. So no, you don’t have to cover the meat with water or broth.
No, the roast goes right into the pressure cooker without searing first. The butter and high heat of the pressure cooker beautifully tenderize the meat, with no precooking necessary!
Leftovers and reheating
To store leftovers, transfer the Georgia pot roast into an airtight container and keep it in the refrigerator. Do not forget to pour all the juices on top of the meat. It will stay good for up to 3 days.
For reheating, place the meat in a microwave-safe dish and cover it loosely. Heat it in the microwave until it’s hot, which usually takes about 2-3 minutes. Stir halfway through to make sure it heats evenly. You can also reheat the meat on the stove over medium heat, just add a splash of water or broth to keep it moist.
More beef recipes
- Instant pot beef tips and noodles, lovely pressure cooked beef tips cooked with noodles.
- Irish Guinness beef stew, delicious stew not only for St.Patrick’s day!
- Smoked beef ribs, perfectly smoked ribs in your charcoal or electric smoker.
- Air fryer frozen beef meatballs, classic meatballs that can be frozen for enjoying later. use Instructions are provided in the post.
Hope you will like this Georgia pot roast as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Georgia pot roast
Ingredients
- 2-3 lb chuck roast
- 1/2 stick butter
- 1/2 jar marinated vidalia onions or red onions
- 1 package dry ranch seasoning
- 1 package au jus seasoning
- 1 cup water or broth
Instructions
- Add all the ingredients in to your pressure cooker.
- Close and lock the lid. Press Pressure button and set the timer to 60 minutes. Once cooked, release the pressure naturally for 20 minutes, then quick release remaining.
- Open the lid, watch for the steam. Shred the meat with two forks.
- Serve over white rice, mashed potatoes or noodles.