How to Sous Vide Pot Roast Recipe and Guide

Pot roast is a hardy midwestern classic for a good reason. It's rich, it's filling and it's flavorful. And when you cook it with sous vide, it's going to be one of the best pot roasts you've ever had.

I'm excited to be talking to you about making sous vided pot roast. Sounds a little counterintuitive because we always think about cooking perfectly cooked steaks using sous vide. But cooking to a little bit higher temperature for something like pot roast, or any of these braise-like dishes, is actually a great strength of sous vide and that's because you can set it for the specific doneness that you want. This allows you to completely control the texture of the dish and the juiciness of the final dish, which really improves the results.

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Pot roast really isn't a cut of meat, it's more of a preparation style. I'll usually use a chuck roast for a traditional braise-like pot roast and cook it at 150°F (65°C) for 24 to 48 hours, though any of the braise-like temperatures work as well.

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