Slow-Cooked Sous Vide Pot Roast

This hearty sous vide meal reminds us of one-pot style meals, but with tastier, more tender results!

Servings: 6 – 8
Prep time: 10 minutes
Cook time: 6 hours


  • 2 lb. sirloin tip roast
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 4 cups beef gravy, for serving
For the vegetables:
  • 3 cups carrots, peeled and cut into large rounds
  • 3 cups potatoes, peeled and cubed


  1. Preheat the sous vide machine to 130℉.
  2. 帕特的牛里脊肉烤干使用纸巾。
  3. Season roast with salt and pepper on both sides, add to a vacuum bag and seal the bag.
  4. Cook for 6 hours.
  5. Add carrots and potatoes to a vacuum seal bag, season with pepper and salt, and cook for remaining 2 hours.
  6. Remove and allow the roast to rest for 10 minutes.
  7. Remove potatoes and carrots.
  8. Carve roast and serve immediately with carrots and potatoes all topped with gravy.

Nutritional Info: Calories: 102 Sodium: 807 mg, Dietary Fiber: 2.6g, Fat: 1.8g, Carbs: 13.9g, Protein: 7.6g

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