Overview
Pot roast is the ultimate American comfort food - tender beef chuck roast with carrots, potatoes, and onions in rich gravy. Traditionally braised for hours, sous vide guarantees fall-apart tenderness every time. Perfect for Sunday dinner or make-ahead meals.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Fall-Apart Tender | 155°–165°F | 24–36 h | 48 h |
Long cooking breaks down tough chuck roast into tender perfection.
Food Safety Notes
Beef should reach at least 145°F / 63°C per USDA guidelines. Pot roast cooked at 155°–165°F for 24–36 h ensures complete pasteurization and fork-tender meat.
See our food safety guide.
Texture Profiles
- 155°–165°FFall-Apart Tender
- Incredibly tender, fall-apart beef that shreds with a fork. The meat is juicy, flavorful, and soaked with rich gravy. This is classic Sunday dinner perfection.
Prep & Bagging
- Season roast generously with salt and pepper
- Sear in hot skillet until deep brown on all sides (10–12 min for rich flavor)
- Cool slightly
- Place in bag with aromatics (onion, garlic, herbs)
- Add liquid (broth or wine)
- Vacuum seal
- Submerge in water bath
Finishing & Serving
- Remove roast from bag
- Strain and reserve cooking liquid
- Cook vegetables separately until tender
- Make gravy from reserved liquid
- Slice or shred roast
- Serve with vegetables and gravy