How Long Does it Take to Sous Vide Pot Roast?

I like to cook my sous vide pot roast at 175 degrees Fahrenheit for 24 hours. This results in a super tender beef that is full of flavor and easy to shred with 2 forks after cooking.

Why is My Mississippi Pot Roast Not Tender?

It is possible you did not cook it either long enough or at the correct temperature. 175 degrees Fahrenheit for 24 hours will ensure you have tender sous vide pot roast.

How Do You Store Leftovers?

Keep the leftovers stored in the fridge in an airtight container for 3-4 days. Place in the microwave for 60 seconds to warm back up.

What Sides are Good to Serve Sous Vide Mississippi Pot Roast With?

A classic side to serve pot roast with is of course mashed potatoes . Smashed potatoes are also delicious but easier to make. Polenta or grits would be yummy too! A side of southern green beans would also round out this classic comfort food meal too!

Sous Vide Mississippi Pot Roast

Name: Sous Vide Mississippi Pot Roast
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Cuisine: American
Ingredients: 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

Description

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.

Ingredients

Scale

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

Instructions

Preheat the sous vide water bath to 175 degrees Fahrenheit.
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.
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.
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!

Notes

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

Nutrition

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