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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Georgia Pot Roast Recipe

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This recipe for Georgia Pot Roast is from Gloria's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 pounds beef chuck roast
1 (1 ounce) packet au jus gravy
1 (1 ounce) packet ranch seasoning
1 (16 ounce) jar pickled onions, such as Mt Olive Simply Vidalia
4 c low-sodium beef stock, or as needed
1 T butter, at room temperature
1 T on all-purpose flour
Directions:
Directions:
Add chuck roast to a slow cooker (no need to sear it first). Sprinkle roast with au jus
packet, ranch seasoning packet. Pour pickled onions over roast. Cover the slow cooker; cook on High for 4 to 6 hours, or on Low 6 to 8 hours. Halfway through the cooking process, if you need to add some liquid, add beef stock as needed. When
the roast is tender and falling apart, remove to shred. Return shredded beef to the
liquid. In a bowl, mash butter with flour to make a paste; stir butter mixture into beef and liquid to thicken gravy. Continue to cook for 30 minutes, uncovered.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 to 6 or 6 to 8 Hours 35 Minutes

 

 

 

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