Sous Vide Mississippi Pot Roast

Sous vide Mississippi pot roast is a super easy way to make a classic comfort recipe we all love. Cooked for 24 hours, this is so tender and full of flavor and a perfect dinner for the cooler months.

It has been a minute since a new sous vide recipe hit the site! And this one is coming in perfect timing for the fall season upon us! Sous vide Mississippi pot roast is the perfect dinner for the changing of seasons, cooler weather, football, and comfort food. Whatever the occasion, I know you will love this easy way to make classic comfort food that will be a go-to dinner this season!

Jump to:

• What is Sous Vide Cooking?
• What Equipment Do I Need?
• Ingredients Needed
• How to Make
• Tips for Sous Viding
• Frequently Asked Questions
• More Sous Vide Recipes
• Sous Vide Tips
• Sous Vide Mississippi Pot Roast

What is Sous Vide Cooking?

Sous vide is a method of cooking. Just like grilling, slow cooking, or air frying.

To “sous vide” something you need an immersion circulator. This is a small tool (or appliance) that is placed into a large pot of water which heats the water up to a certain temperature, keeping it there for a specified amount of time. The food is then placed in the water bath – either vacuum-sealed, in a bag, or in jars, to cook.

With more traditional ways of cooking, it is impossible to precisely control the exact temperature at which you are cooking. Which can lead to over or undercooking your food.

Not with the sous vide! You have complete and total control over the temperature AND time at which you cook something.

Leaving you with perfect results every single time!

So in short….I like to explain to some that it’s like a crockpot, but for water and better. Find whatever temperature you want your item cooked to, seal it, place it in the water, and forget about it. It is incredible – so easy to use!

And the best part?! (well there are many…..) EASY CLEAN-UP! Just throw the bag away and you are done!

Oh and as far as how to pronounce it......it is said like SUE - VEEDE. 🙂

What Equipment Do I Need?

Thankfully over the past couple of years, sous vide cooking has gained popularity with home cooks - YAY!!

With that have come lots of great options on the market in the immersion circulator realm. For this recipe, I am using Anova Sous Vide Precision Cooker. I have had this one for several years and love using it.

Additional things you will need are a large stockpot or cambro (just something large that can hold the beef, immersion circulator, and water deep enough to cover), vacuum-sealable bags, or gallon-sized zip-top bags.

Ingredients Needed

• Beef Chuck Roast
• Butter
• Low Sodium Beef Broth
• Onion
• Carrots
• Pepperoncini Peppers
• Garlic Powder
• Salt
• Onion Powder
• Pepper
• White pepper
• Parsely
• Dill

How to Make

1. Preheat the sous vide water bath to 175 degrees Fahrenheit.
2. In a large ziptop gallon bag or large vacuum seal bag, place all the ingredients inside (you may need to cut your beef chuck roast in half or thirds to fit more easily into the bag). Remove as much air as you can and seal as airtight as possible or vacuum seal.
3. Place in the heated sous vide water bath. Wrap the top of the pot with plastic wrap tightly or place a lid on top to prevent water from evaporating while cooking. Sous vide for 24 hours.
4. Once the time is up, carefully lift the bag out of the water. Pour the contents into a large bowl. Shred the beef with 2 forks. Serve hot over mashed potatoes and enjoy!

Tips for Sous Viding

Using sous vide to cook is pretty foolproof and hard to mess up, however, here are some tips that helped me with this sous vide pot roast recipe:

1. Cutting the beef chuck roast. 3 pounds of beef chuck roast is pretty big. I found cutting it in half or even forths was more helpful to fit it into a gallon-sized zip-top bag.
2. Use 2 bags if you would like. This recipe will pretty much fill a gallon-size bag up to the brim. Which can be tricky filling it with come of broth and liquid. You can use 2-gallon size bags and spilt the recipe in half between the 2 bags making it more manageable if preferred.
3. Wrap the top of the pot in plastic wrap. Since this is quite a long cook at high heat, you will have some water evaporate out while cooking. To prevent the water levels from getting too low and you waking up at 2 am from the beeping sous vide immersion circulator, either place a lid on your cambro that has a hold for sous vide* OR wrap plastic wrap around the top of the pot sealing off as much as you can (see picture below). This will help ensure you won't have to add more water to the pot over the 24 hours - especially if you're away at work and worried that will happen.

Frequently Asked Questions

More Sous Vide Recipes

• Sous Vide Honey Mustard Chicken Breast
• Roasted Red Pepper and Egg White Sous Vide Bites
• Sous Vide Pumpkin Pie
• Sous Vide Orange Thyme Old Fashion
• Melt in Your Mouth Sous Vide Steak
• Sous Vide Lemon Blueberry Cheesecake
• Garlic and Rosemary Olive Oil {Sous Vide Infusion}
• Sous Vide Bacon and Cheddar Egg Bites
• Sous Vide Vanilla Bean Cheesecake
• Sous Vide Shrimp Cocktail
• Best Ever 48 Hour Sous Vide Short Ribs

Sous Vide Tips

• 5 Unexpected Things to Use Your Sous Vide For
• 5 Things to Sous Vide With an Immersion Circulator 
• 3 Tips for Using Sous Vide to Cook Veggies
• Sous Vide School

Print

DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST! HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.