Sous vide Mississippi pot roast has 5 easy to find ingredients and will be the most flavorful pot roast you will ever make for your family.
This recipe pairs perfectly with the sous vide potatoes with rosemary and a side dish of sous vide asparagus. While you have your sous vide warm, go ahead and pop in a recipe of Bolognese and get started on a meal for tomorrow. Be sure to check out my complete collection of sous vide recipes.
What cut of beef is best for Mississippi Pot Roast?
Boneless chuck roast is the cut of beef that will yield the BEST texture and flavor due to the marbling and we all know that fat equals flavor! The low temperature with the extended cooking time will give the meat the optimal conditions so have the connective tissue break down, tenderizing the meat, giving you melt-in-your-mouth pot roast.
If you can't find boneless chuck roast at your butcher, bottom round, rump roast, shoulder roast or a chuck roast could be substituted. But do your best to use a boneless chuck roast should be used when making Mississippi Pot Roast.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
What supplies are needed to make sous vide Mississippi Pot Roast?
- Cast iron pan
- Sous Vide circulator
- Sous vide bags or zip top bag
- Pastry brush
- Tongs
Let's go shopping!
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This third generation sous vide circulator includes dual-band WiFi and a two-line touchscreen display.
What is Mississippi Pot Roast?
Mississippi pot roast can find its origins back to the early 2000's when Robin Chapman made a pot roast in her slow cooker and it took off on the internet. The New York Times has all the details in an article. Spoiler alert, she didn't call it Mississippi pot roast when she first started making it!
How to prepare chuck roast for sous vide cooking.
- Heat a cast iron skillet to the point of smoking.
- Pat the chuck roast dry with paper towels and brush the meat with a coating of mayonnaise.
- Sear on each side until the meat is caramel in color.
- Allow to cool before placing in the sous vide bag.
Why is the chuck roast seared before bagging?
By pre-searing the chuck roast before bagging it up for the cook, the surface of the meat will take on a beautiful color, add a depth of flavor and that flavor will continue to permeate the meat as it sous vide. It is not a necessary step but I find it makes a beautiful presentation and adds another layer of flavor to this amazing recipe.
Bagging up the roast for sous vide.
- Place the meat into a gallon sous vide or zip top bag.
- Sprinkle the au jus gravy mix, ranch dressing mix over the meat.
- Add the pepperoncini peppers or pickled banana peppers to the bag along with the butter.
- Vacuum and seal the bag.
How to sous vide a Mississippi pot roast.
- Preheat the sous vide water bath to 140.
- Lower the bag into the water.
- Cook for 48 hours.
- Remove the bag from the water, clip the edge and save the juices.
Why is sous vide cooking best for Mississippi pot roast?
The beauty of sous vide cooking large cuts of meats is that not only is the meat the same doneness from edge to edge (including the center!) but the meat will be the most tender you have ever had.
The meat is in full contact on every surface with the juices and flavors instead of just the bottom as with other roasting and crock pot methods. The low temperature along with the extended time will make the pot roast the best it can be.
How to serve Mississippi post roast.
- Transfer the pot roast to a serving platter.
- Meanwhile in a medium sauce pan bring the juices from the bag and 1 cup of water to a boil. Simmer for 2 minutes.
- Serve the sauce with the pot roast.
Can this Mississippi pot roast recipe be made in a crock pot or slow cooker?
- Pre-sear the chuck roast on all sides in a cast iron pan.
- In the bottom of a large crock pot, place the chuck roast and sprinkle with the ranch powder, au jus mixes.
- Add the butter and pepperoncini peppers to the top of the meat.
- Cover and cook over low heat for 8 hours or up to 24 hours.
How to make Mississippi pot roast in the oven.
- Pre-sear the chuck roast on all sides in a dutch oven.
- Sprinkle the roast with the ranch powder, au jus mixes and top with butter and pepperoncini peppers to the top of the meat.
- Cover and cook at 325 for 1 ½ hours per pound.
Ingredients
- 1 chuck roast. 2-3 pounds
- 1 packet ranch dressing mix
- 1 packet of au jus gravy mix
- ¼ Cup of butter
- 4 jarred pepperoncini peppers or ¼ cup pickled banana peppers
Instructions
- How to prepare chuck roast for sous vide cooking.
- Heat a cast iron skillet to the point of smoking.
- Pat the chuck roast dry with paper towels and brush the meat with a coating of mayonnaise.
- Sear on each side until the meat is caramel in color.
- Allow to cool before placing in the sous vide bag.
- Bagging up the roast for sous vide.
- Place the meat into a gallon sous vide or zip top bag.
- Sprinkle the au jus gravy mix, ranch dressing mix over the meat.
- Add the pepperoncini peppers or pickled banana peppers to the bag along with the butter.
- Vacuum and seal the bag.
- How to sous vide a Mississippi pot roast.
- Preheat the sous vide water bath to 140.
- Lower the bag into the water.
- Cook for 48 hours.
- Remove the bag from the water, clip the edge and save the juices.
- How to serve Mississippi post roast.
- Transfer the pot roast to a serving platter.
- Meanwhile in a medium sauce pan bring the juices from the bag and 1 cup of water to a boil. Simmer for 2 minutes.
- Serve the sauce with the pot roast.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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