Crockpot Creations: Pot Roast


The GS men’s baseball team shaved their heads after Saturday’s game against Coastal Carolina. 

Michelle Pratt

This Thursday was the first official day of fall. The Statesboro weather may feel like you’re walking through the depths of Hell itself, but just because it doesn’t feel like fall doesn’t mean that you can’t act like it is.
It’s time to hang up that itsy bitsy bikini and take out those sweaters, and even start cooking the best meals for fall.
This easy and old school crockpot pot roast will make you and your guests feel like going outside and rolling around in a pile of leaves like you used to do at your grandparents house.



  • 1 3-pound chuck, roast


  • 5 Pepperoncini

Baking & Spices

  • 1 1-ounce packet Au jus gravy mix, dry
  • 1 1-ounce packet Ranch seasoning mix, dry


  • 6 tbsp Butter, unsalted


  • 1/4 cup Water


  1. Add 1/4 cup of water into the insert of your slow cooker then place the chuck roast on top.img_0115
  2. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.img_0116
  3. Cook on low for 8 hours.
  4. Shred and serve with gravy.

You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I’d go light on the salt for the side dishes that you’re serving with this roast.
Yes, if you want to add vegetables to the slow cooker to cook along with the roast, you can certainly do so. I would add it in 2-3 hours before the roast is done. Potatoes, carrots, celery, whatever you like!
Recipe courtesy of: