Make incredibly tender and easy sous vide pot roast with creamy potatoes, carrots, onions and homemade gravy. It’s the perfect comforting winter dinner recipe.
Cooler weather calls for warm and comforting dinners. But that doesn’t mean you have to stand over a bubbling pot on the stove or hover near your hot oven for hours. With a sous vide immersion circulator, you can make incredibly tender homemade pot roast with this nearly hands-free recipe.
How to Make Sous Vide Pot Roast
This recipe has three steps. First, you’ll sear the beef to get the classic golden-brown crust everyone loves. This is key to caramelized flavors, as the sous vide is low-and-slow and won’t sear the meat like a sear in a hot pan.
Then, pack the meat into a vacuum-sealed bag or a large Ziploc bag along with tons of aromatics. Submerge the bag in a water bath with your sous vide wand and let it go for up to 48 hours and at least 24 hours.
If you’re having trouble keeping the bag under water, place a heavy plate or another weight on top of the bag to keep it submerged. Also, be sure to remove as much air as possible.
When your roast is nearly done in the hot water bath, bake carrots, potatoes, and red onions in the oven. These colorful winter veggies serve as the perfect base for your meat. They also soak up tons of gravy flavors in the best way possible.
Speaking of gravy, the third step in this recipe is making a quick three-ingredient homemade beef gravy. With beef stock, cornstarch to thicken and the drippings from the sous vide pot roast, you can make a fast gravy that’s perfect for a weeknight dinner.
Best Beef Cut for Sous Vide Pot Roast
Chuck is the traditional cut for pot roast recipes, and it’s no different in the sous vide. Use a 1 1/2-pound chuck roast for this recipe, which feeds four a satisfying amount for dinner.
Temperature for Pot Roast in the Sous Vide
The beauty of a sous vide machine is that it can be set to very precise temperatures. For the most tender chuck roast, set yours to 133°F / 56°C. This temperature is low enough to cook the meat evenly and slowly. It takes 24 hours to cook the roast all the way through, but just think: all that time, your meat is soaking up delicous aromatic flavors from garlic, herbs, and butter.
In fact, if you have time, you can continue cooking the pot roast for up to 48 hours. The result will be even more falling-apart tender and delicious.
In many ways, this recipe is a complete meal on its own. Meat, potatoes, and tender vegetables make an ideal winter dinner for celebrating or just any old weeknight.
If you love this roast recipe, try these similarly comforting meals next:
- Instant Pot Beef Chili with Bacon and Jalapeño
- Chicken Meatloaf with Easy Honey Mustard Glaze
- How To Cook a Turkey in a Turkey Roaster
- Sous Vide Pork Shoulder from Sip Bite Go
Sous Vide Pot Roast
Sous Vide Chuck Roast
- 2 tablespoons olive oil
- 1½ lb chuck roast
- ½ teaspoon freshly ground pepper
- 2 garlic cloves peeled
- 10 thyme stalks
- 2 tablespoons butter
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cups potatoes if they are large cut into 1½” cubes, if small just cut in half
- ½ pound carrots cut into 1-inch pieces
- 1 cup apple slices cut into ½-inch pieces
- ½ cup red onions cut into ¼-inch pieces
- 3½ tablespoons olive oil
- ½ tablespoon salt
- Freshly ground pepper
- ½ teaspoon garlic powder
- 10 stalks fresh thyme
- 2½ cups beef broth
- 2 tablespoons cornstarch
- ¼ cup mixed fresh herbs parsley, basil
- With a sous vide wand, heat about 6 liters of water in a large pot or container to 133°F / 56°C.
- Meanwhile, heat the olive oil in a large skillet over high heat. When the oil begins to smoke, sear the chuck roast, holding the meat in place with metal tongs to form a golden crust all over. Remove the meat from the skillet and let cool.
- Place the chuck roast into a Ziploc or vacuum-sealed bag, along with the pepper, garlic, thyme, butter, sugar and salt. Vacuum seal closed.
- When the water reaches temperature, submerge the bag in the water, ensuring it’s completely covered. Cover the pot or container with plastic wrap to avoid water evaporation. Cook for 24 hours, up to 48 hours.
- Towards the end of the sous vide time, preheat the oven to 350°F / 180°C.
- In a baking dish, toss the potatoes, carrots, apples, and onions with the olive oil, salt, pepper and garlic powder, and mix everything together with your hands. Distribute the thyme stalks in between the vegetables. Roast for 45 minutes.
- Meanwhile, in a medium pot, bring the broth to a simmer and reduce it to 1½ cups.
- Remove the bag from the sous vide bath. Strain the liquid in the bag directly into the pot with the broth.
- In a small cup, dissolve the cornstarch in 5 tablespoons cold water and whisk into the broth. Bring the gravy to a boil, mixing constantly. When boiling, cook for 1 minute, then remove the gravy from the heat.
- When the vegetables are fork-tender, remove them from the oven and increase the temperature to 450°F / 230°C. Remove the thyme stalks from the vegetables.
- Drizzle the sauce over the vegetables and stir. Place the sous vide chuck roast on top and return to the oven until the chuck has a deep golden brown color, about 5 minutes.
- Top the roast with fresh herbs. Serve with a side of green beans if you like.