Salt and Vinegar Ranch Pot Roast Sous Vide: A Tangy, Tender Classic
This Salt and Vinegar Ranch Pot Roast Sous Vide recipe, inspired by @kasimjhardaway, transforms the traditional Mississippi pot roast into a flavorful masterpiece with a nod to the zesty kick of salt and vinegar chips. Using a slow cooker with sous vide functionality, this dish delivers a tender, juicy chuck roast paired with hearty vegetables and a tangy, savory gravy. Perfect for a comforting family dinner or a special gathering, this recipe combines bold flavors with minimal effort for a crowd-pleasing result.
Salt and Vinegar Ranch Pot Roast Sous Vide: A Tangy, Tender Classic
12
servings15
minutes8
hours245
kcalIngredients
2 tablespoons olive oil, divided
3-pound chuck roast
Coarsely ground black pepper and salt
1 yellow onion, peeled and cut into thick slices
1 ½ to 2 cups beef broth
¾ pounds of carrots, peeled and cut into 1-inch pieces
2 ¼ pounds of small potatoes
10 to 12 pepperoncini + ½ cup of brine
1 cup malt vinegar
1 to 2 packets ranch seasoning mix
1 packet au jus gravy mix
Flaky salt
Directions
- Heat 1 ½ tablespoons olive oil in a large pan over medium-high heat. While it warms, generously season the chuck roast with salt and coarsely ground black pepper. Transfer the roast to the pan and sear on all sides, about 4 minutes per side. Remove and set aside.
- Add the remaining ½ tablespoon olive oil to the pan and sauté the onions for 2 to 3 minutes. Remove and set aside. Deglaze the pan with ½ cup of beef broth, scraping the browned bits from the bottom of the pan.
- Transfer the seared chuck roast to a slow cooker with sous vide functionality. Top with the sautéed onions, carrots, potatoes, and pepperoncini. Pour in the deglazing liquid, malt vinegar, and remaining beef broth until the roast is submerged. Add ½ tablespoon salt, ranch seasoning, and au jus gravy mix, then mix to combine.
- Cover and set to LOW, cooking until the roast and vegetables are tender, about 8 to 9 hours.
- Once cooked, transfer the roast to a cutting board, shred it, and discard any excess fat. Cut the potatoes if desired. Transfer the shredded roast and vegetables to a serving platter.
- To Make the Gravy
- Strain the leftover cooking liquid into a pan using a fine mesh strainer and heat over medium-high.
- Whisk in additional ranch seasoning to taste (½ to 1 full packet). Add a cornstarch slurry to thicken the gravy. Bring to a simmer for 30 to 60 seconds, stirring constantly.
- Season with salt and pepper to taste. Serve with the pot roast and vegetables.
Serving Suggestions
This Salt and Vinegar Ranch Pot Roast is a complete meal on its own, with tender beef, potatoes, and carrots soaked in a tangy, savory sauce. For a balanced plate, serve with a side of green beans or a fresh salad. The zesty gravy pairs beautifully with crusty bread for dipping, making it a comforting dish for family gatherings or cozy dinners.
Why Use a Sous Vide Slow Cooker?
The sous vide functionality of the slow cooker ensures precise temperature control, resulting in a melt-in-your-mouth chuck roast that’s evenly cooked and infused with the bold flavors of malt vinegar, pepperoncini, and ranch seasoning. The long, low cooking process tenderizes the meat and vegetables while allowing the flavors to meld, creating a dish that’s both rich and vibrant.
Tips for Success
- Sear the chuck roast thoroughly to lock in flavor and create a rich base for the dish.
- Adjust the ranch seasoning in the gravy to your preference for a more or less pronounced flavor.
- Use a fine mesh strainer to ensure a smooth, velvety gravy free of solids.
This Salt and Vinegar Ranch Pot Roast Sous Vide recipe is a delightful twist on a classic comfort food, offering a perfect balance of tangy, savory, and hearty flavors. It’s an easy yet impressive dish that’s sure to become a favorite for any occasion.
