Sous Vide Blade Roast with Au Jus

A blade roast isn't just for pot roast any longer; use your sous vide to make this cheaper cut of beef into a company-worthy dinner.

• Preparation Time: 10 mins
• Cooking Time: 24 hr 20 mins
• Total Time: 24 hr 30 mins
• Calories: 182 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• salt and freshly ground black pepper to taste
• 1 teaspoon ground thyme
• 1 (3 pound) blade chuck roast
• 1 tablespoon garlic, finely grated
• 2 teaspoons beef base (such as Better than Bouillon®)
• 1.5 cups water
• 1.5 tablespoons olive oil
• 0.5 teaspoon low-sodium soy sauce (such as Bragg®)
• 0.25 teaspoon garlic granules

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

Roast in the preheated oven for 20 minutes.

Step 7

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.

Step 8

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

Step 9

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

Step 10

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.