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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.