Mississippi Pot Roast

Sous vide Mississippi pot roast has 5 easy to find ingredients and will be the most flavorful pot roast you ever make. This has amazing flavor, you won't be disappointed. Note: This can be converted to a Crock pot (see below).

Author

Doug  Pike

Prep Time: 00:30

Recipe Time: 48:00

Temperature : 140F / 60C

Ingredients

• 3-5 lbs Beef Chuck Roast
• 1 - pkg Ranch Dressing Seasoning
• 1 - pkg Au Ju dipping Sauce
• 1 - 12oz Jar of Pepperoncini Peppers
• 1 - Stick Butter (Good Quality, Salted)
• 2-4 Tbsp Vegetable Oil
• Salt and Pepper

Directions

1. Remove roast from packing. And season with salt and pepper.
2. In a pan or electric skillet, heat oil till it begins to lightly smoke. Place seasoned meat in pan and sear each side for 3-5 minutes.
3. Once searing is done, place in sheet pan to cool enough to handle.
4. Place roast in vacuum bags, add ranch and Au Ju season packets, and sliced stick of butter. Place 4-6 whole pepperoncini peppers inside the bag, along with a splash of some of the juice from the jar. Seal bag with all ingredients inside
5. Heat your water bath to 140°. Place roast(s) in the bath once water reaches temperature. Cook for 48 hrs or more.
6. Crock pot conversion: Place seared roast in crock pot, top with butter, ranch, Au Ju seasoning packets, pepperoncini peppers, and pepperoncini juice from jar. Turn pot on low, cook for 8 hours or till fork tender.

Finishing Steps

1. Once the time is complete, pull bagged roast from the water bath.
2. Slice corner of bag and pour juices into a container to save and make a gravy. Reserve in a bowl or container the juices from the bag as you can. Use these as moisture to add back to the meat. Or make a gravy for yourself.
3. Open bag fully. The meat should be fork tender, remove meat from bag.
4. Allow the roast to cool to a point you can handle it. Use your fingers or two forks to tear or pull it apart.
5. Serve over mashed potatoes or rice. Pour some of the reserved cooking juices from the bag for moisture.
6. Don't forget some bread to soak up the juices left behind.
7. OPTIONS FOR LEFTOVERS: If you have leftovers (good luck) here are a few options how to use them. 1.) Make Mississippi po-boy sandwiches. Use hardy sub rolls, provolone cheese, and a little mayonnaise. 2.) Beef Street Tacos, corn tortillas, fresh diced onion, fresh cilantro, fresh squeezed lime.