Name: Sous Vide Blade Roast with Au Jus
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Blade chuck roast - 1 (3 pound); Salt and freshly ground black pepper to taste - 1 (3 pound); Olive oil - 1 ½ tablespoons; Garlic, finely grated - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Ground thyme - 1 teaspoon; Dried parsley - 1 teaspoon; Water - 1 ½ cups; Beef base (such as Better than Bouillon®) - 2 teaspoons; Low-sodium soy sauce (such as Bragg®) - ½ teaspoon; Garlic granules - ¼ teaspoon

Ingredients for - Sous Vide Blade Roast with Au Jus

1. Blade chuck roast 1 (3 pound)

2. Salt and freshly ground black pepper to taste 1 (3 pound)

3. Olive oil 1 ½ tablespoons

4. Garlic, finely grated 1 tablespoon

5. Salt 1 teaspoon

6. Ground black pepper 1 teaspoon

7. Ground thyme 1 teaspoon

8. Dried parsley 1 teaspoon

9. Water 1 ½ cups

10. Beef base (such as Better than Bouillon®) 2 teaspoons

11. Low-sodium soy sauce (such as Bragg®) ½ teaspoon

12. Garlic granules ¼ teaspoon

How to cook deliciously - Sous Vide Blade Roast with Au Jus

1 . Stage

Place a heat-resistant pad underneath a large pot filled with warm water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57°C). Set the timer to 24 hours.

2 . Stage

Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.

3 . Stage

Place the roast in a large resealable bag and remove all the air with a vacuum sealer. Place bag in the pot once the right temperature is reached, making sure it is completely submerged. Cover pot with plastic wrap to ensure the water doesn't evaporate.

4 . Stage

Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.

5 . Stage

Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.

6 . Stage

Remove the bag from the pot and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.

7 . Stage

Roast in the preheated oven for 20 minutes.

8 . Stage

While the roast is in the oven, combine water, beef base, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring to a soft boil, then reduce heat, and simmer until sauce is reduced, 10 to 15 minutes.

9 . Stage

Remove roast from the oven, cover with foil, and let rest for 10 minutes.

10 . Stage

Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.