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Side view of the pot roast sliced and showing the medium rare texture.

Sous Vide Pot Roast

Rich, tender and melt in your mouth delicious, this Sous Vide Pot Roast is a great way to change up your classic Sunday pot roast dinner!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 day 12 hours
Resting Time 8 hours
Total Time 1 day 20 hours 15 minutes
Servings 6 servings
Calories 425kcal



  • Rub the salt and pepper on the chuck roast and let it sit overnight, uncovered, in the fridge.
  • Heat a sous vide water bath to 135F degrees. (This is a medium rare, sliceable texture. For a more well-done, fall apart pot roast, cook at 155F degrees).
  • Place the chuck roast in a vacuum seal bag and add the Worcestershire sauce, brown sugar, Dijon mustard and thyme. Seal the bag.
  • Cook for 24-36 hours. Remove from the bag, reserving the bag juice in a saucepan. *The longer you cook, the softer the meat will be
  • Add the sherry to the saucepan and bring to a low simmer for 5 minutes.
  • Slowly stir in the cornstarch slurry until the sauce is a gravy-like consistency. Adjust for salt and/or a little touch of brown sugar.
  • Drizzle the pot roast with gravy and serve the pot roast with Instant Pot carrots and crispy roasted potatoes.


  1. For the best results, let the seasoned chuck roast sit in the fridge uncovered overnight. This helps it tenderize and seal in the juices.
  2. Make sure you properly remove air from the sealable bag to avoid bacteria getting in.
  3. If air gets in the bag while the beef roast is cooking, open the vacuum seal bag or ziplock bag, remove the air and reseal it again.
  4. To ensure even and safe cooking, the bag should be fully submerged in the water bath. It may not be fully submerged if the bag floats or the water evaporates.
  5. To prevent the bag from floating, you can use something heavy like a sous vide sinker weight.
  6. If water starts to evaporate from the water bath, just add more water. You can also cover the bath with foil to help prevent evaporation.
  7. If you’d like to add a crust to your pot roast before serving, you can sear it in a hot skillet for 60-90 seconds per side.
  8. Let the roast rest for a few minutes before carving it. This will allow time for the juices to redistribute throughout the meat.


Serving: 4ounces | Calories: 425kcal | Carbohydrates: 2g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1383mg | Potassium: 786mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 5mg