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Full sous vide corned beef roast on a large serving platter with potatoes and carrots all around the sides of the roast.

Sous Vide Corned Beef

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  • Author: Ben
  • Prep Time: 15 minutes
  • Cook Time: 24 hours 30 minutes
  • Total Time: 24 hours 45 minutes
  • Yield: 6 servings 1x
  • Category: Beef
  • Method: Sous Vide
  • Cuisine: Irish


Sous Vide Corned Beef can be tender, delicious, and perfect. Use this recipe to make a great fall-apart Corned Beef dinner using your Sous Vide machine.  We also include a  potatoes and carrots recipe that can be served as a wonderful side to the dish. 


Units Scale
  • 1 Corned Beef 3-5 pounds
  • 2 pounds of small red potatoes, halved or quartered
  • 6 medium carrots, cleaned and roughly chopped
  • Salt and pepper, to taste


  1. Add corned beef roast to 2 oven bags and sous vide at 175° Farhenheit for 24 hours.
  2. Near the end of cooking time, preheat the oven to 500° Fahrenheit
  3. Remove roast from sous vide and remove from bag. Reserve liquid 
  4. Place roast on roasting pan
  5. Cook in oven  for 10 minutes
  6. While cooking, put bag juices, potatoes, carrots into a large pot
  7. Cover with water and bring to a boil and cook over medium-high until tender
  8. When roast is done, remove and allow to rest for 5 minutes
  9. Cut against the grain.
  10. Serve roast with potatoes and carrots.


  • I like serving mine with sauerkraut. Another option is to cook some cabbage along with the potatoes and carrots. 
  • Double bag with oven bags if you are using the displacement method.
  • Make sure to have your potatoes and carrots prepared and oven preheated before you remove your beef from the sous vide.
  • For nutritional information, I am using a 4 pound roast. Your serving size might vary depending on appetites and the size of the roast. 
  • Mustard goes great with this dish.