Sous Vide Mississippi Pot Roast Recipe
Makes 4 servings
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.
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