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A plate of mashed potatoes and pot roast on top on a green plate.

Sous Vide Mississippi Pot Roast

  • Author: Heather
  • Total Time: 24 hours 20 minutes
  • Yield: 8-10 1x
  • Diet: Gluten Free


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.


  • 3 Pounds Beef Chuck Roast
  • 2 Tablespoons Butter
  • 16 Ounces Low Sodium Beef Broth
  • 1 Onion - diced
  • 4 Medium Carrots - diced
  • 1/2 Cup Pepperoncini Peppers + 4 Tablespoons of its juice
  • 1 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon White pepper
  • 1/2 Teaspoon Parsely
  • 1/4 Teaspoon Dill


  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!


  • Serve this over mashed potatoes, mashed potatoes, grits, or polenta.
  • Store leftovers covered airtight in the fridge for 3-4 days. Warm for 60 seconds in the microwave to heat back up.
  • Prep Time: 20 minutes
  • Cook Time: 24 hours
  • Category: Dinner
  • Method: Sous Vide
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 220
  • Sugar: 2.1 g
  • Sodium: 557.2 mg
  • Fat: 9.3 g
  • Carbohydrates: 4.8 g
  • Fiber: 1.3 g
  • Protein: 27.9 g
  • Cholesterol: 86.5 mg

Keywords: Sous Vide Mississippi Pot Roast

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