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Sous Vide Mississippi Pot Roast Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
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. 
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Sous Vide Mississippi Pot Roast Recipe in a shite bowl with a fork to the side
Prep Time10 minutes
Cook Time2 days
Prep Time2 days 10 minutes
servings4 servings

Ingredients

Instructions

  1. How to prepare chuck roast for sous vide cooking.
  2. Heat a cast iron skillet to the point of smoking.
  3. Pat the chuck roast dry with paper towels and brush the meat with a coating of mayonnaise. 
  4. Sear on each side until the meat is caramel in color.
  5. Allow to cool before placing in the sous vide bag.
  6. Bagging up the roast for sous vide. 
  7. Place the meat into a gallon sous vide or zip top bag. 
  8. Sprinkle the au jus gravy mix, ranch dressing mix over the meat.
  9. Add the pepperoncini peppers or pickled banana peppers to the bag along with the butter.
  10. Vacuum and seal the bag.
  11. How to sous vide a Mississippi pot roast.
  12. Preheat the sous vide water bath to 140.
  13. Lower the bag into the water.
  14. Cook for 48 hours.
  15. Remove the bag from the water, clip the edge and save the juices.
  16. How to serve Mississippi post roast.
  17. Transfer the pot roast to a serving platter.
  18. Meanwhile in a medium sauce pan bring the juices from the bag and 1 cup of water to a boil. Simmer for 2 minutes.
  19. Serve the sauce with the pot roast.

Nutrition

Serving: 1 | Calories: 190kcal | Carbohydrates: 12g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1513mg | Fiber: 2g | Sugar: 4g
CourseSous Vide
CuisineAmerican
Keywordsous vide post roast
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