This is such a tender and Juicy way to have Pot Roast it’s simply amazing.
1 Boneless Pot Roast 2-4 lb
1 tsp Montreal Steak Seasoning.
Butter.
Thyme.
Rosemary.
2 Gallon sized Zip lock Baggies heavier duty for the outer one. You can use the seal a meal type, or also hand pump type of vacuum bags as well.
1 clove Garlic for Searing
Fill the Instant pot liner pot with Hot Tap Water(Not above 133°), to the 2/3 mark and set it into the Instant Pot. Set the Sous Vide time and time to 49:00 hrs and the temp to 130°. Turn it on.
Pat Roast dry with a paper towel. Season all sides with some Thyme, Rosemary and Montreal seasoning. Pat the Seasoning in. Fit the roast into the first baggie..
Use another pot full of water and use the water displacement method to vacuum seal the baggie. Or use a seal a meal type bag, or hand vacuum sealable Baggies (below). Submerge the baggie to squeeze air out being careful not to allow any water in the baggie with the steak. Fold the baggie over, squeezing the air as you go, and fit it into the second Baggie, and repeat the water displacement process, and completely seal.
When the water comes to temp and the pot turns the count down time on, Keeping the Zip lock out of the water. The Roast needs to be completely submerged, with at least 1” water above it. Use a soft edged clip (so it won’t poke through the baggie) or just use the lid to hold the baggie out of the water, you can use a lotus steamer to hold the roast down. I use a chrome rust proof napkin holder… and the lotus steamer on top of it.
I just fold the zip lock top of the baggie over the Rim of the Pot and use the Lid to hold it stable….(I don’t use a clip) The lid or a glass lid needs to go on top for this because it insulates it some and keeps the heat from escaping so the water doesn’t evaporate. So be careful not to tear the baggie with the lid.. I like the IP lid because it holds the heat well.
This process will make about a cup or so of juice in the baggie, reserve this at the end and quickly make some gravy/sauce, all it needs is a little cornstarch.
When the Bath time is close to being done, it will take about 15 min to sear the Roast and let it rest before serving, so get out a heavy Frying Pan and a small one for the Sauce that you can make while the Roast rests.
Prepare the rest of the dinner and then heat the pan to hot, cast iron is perfect for this. Pull the Roast out of the bath and the baggies. Pour off the juice into a little Sauce Pan or Frying Pan and use with 1 Tbsp starch to 1 c of Juice to make a little Gravy/Sauce while the Roast rests after you sear it. Quickly add a couple of Tbsp of Butter to your hot pan and immediately add your Roast. Sear it for about 30 seconds per side in the hot pan. Internal temp should be 129- 133° whichever you prefer.
Remove Roast to a pre warmed Plate/Platter and let rest for 10 minutes before slicing and serving.
