Name: Sous Vide Mississippi Pot Roast Recipe
Prep time: 10 min
Cook time: 2 d
Total time: 2 d 10 min
Cuisine: American
Ingredients: 1 chuck roast. 2-3 pounds; 1 packet ranch dressing mix; 1 packet of au jus gravy mix; 1/4 cup of butter; 4 jarred pepperoncini peppers or 1/4 cup pickled banana peppers

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.

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.

What ingredients are needed to make Mississippi Pot Roast?

chuck roast
ranch dressing mix
au jus gravy mix
butter
jarred pepperoncini peppers or pickled banana peppers

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

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

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.