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Steam-Baked Missouri Pot Roast

Name: Steam-Baked Missouri Pot Roast
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Ingredients: 2 to 4 Tbsp of vegetable oil, for searing; 1 (3-pound) of chuck roast, sliced into large pieces; 10 of pepperoncini peppers, plus 1/4 cup juice from the jar; 1 of onion, roughly chopped; 8 Tbsp (1 stick) of unsalted butter, cut into large pats; 5 cloves of garlic, roughly chopped; 0.25 cup of Guinness, or your favorite stout; 1 (1-ounce) packet of ranch seasoning; 1 (1-ounce) packet of au jus gravy mix

Emily Farris

September 7, 2023

If you’re not familiar with Mississippi Pot Roast — one of the most popular recipes on the internet and quite possibly the most popular slow cooker recipe of all time — well, don’t worry. We’ve adapted it for the Anova Precision Oven, named it after our home state, and added a few of our favorite ingredients: garlic, onions, and beer. The roasted malts in a stout add a smoky undertone to the braising liquid and fresh garlic and onions just make everything better. For optimal flavor, we also give the beef a quick sear before it goes in the oven. The original Mississippi Pot Roast recipe takes six to eight hours, but with the power of steam, the Anova Precision Oven cuts the cook time in half; it’s ready in just three. (Though after it cooks for three hours, you can lower the oven to 150ºF (65ºC) and maintain full steam until you’re ready to eat.)

Serves

Prep Time

00:25

Cook Time

03:00

4.93 (13)

1986

Ingredients

2 to 4 Tbsp

vegetable oil, for searing

1 (3-pound)

chuck roast, sliced into large pieces

pepperoncini peppers, plus 1/4 cup juice from the jar

onion, roughly chopped

8 Tbsp (1 stick)

unsalted butter, cut into large pats

5 cloves

garlic, roughly chopped

¼ cup

Guinness, or your favorite stout

1 (1-ounce) packet

ranch seasoning

1 (1-ounce) packet

au jus gravy mix

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 100%

Temp: 265°F

Heat: Rear

2. Sear

Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium-high heat. Being careful not to crowd the pan, add the beef in batches and sear until browned on all sides, 8 to 10 minutes per piece. Repeat with the remaining beef, adding additional oil if needed.

3. Add Flavorings

Transfer the beef to a braiser, large baking dish, or Dutch oven. Add the remaining ingredients. No need to stir or mix.

4. Cook

Rack

Transfer to the oven, uncovered, and cook until the beef is very tender, about 3 hours.

Sous Vide Mode: Off

Steam: 100%

Temp: 265°F

Heat: Rear

03:00 Timer

5. Shred and Serve

Shred the meat with two forks and serve over mashed potatoes or egg noodles.