Time
0 min
Serving
12 persons
Calories
182
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.
Ingredients
- blade chuck roast: 1 piece (3 pound)
- salt and freshly ground black pepper: (to taste)
- ½ tablespoons olive oil: 1 piece
- garlic, finely: 1 Tbsp (grated)
- salt: 1 tsp
- ground black pepper: 1 tsp
- ground thyme: 1 tsp
- parsley: 1 tsp (dried)
- ½ cups water: 1 piece
- beef base (such as Better than Bouillon®): 2 tsp
- low-sodium soy sauce (such as Bragg®): 0.5 tsp
- garlic granules: 0.25 tsp
Metric Conversion
Stages of cooking
-
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.
-
Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
-
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.
-
Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
-
Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
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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.
-
Roast in the preheated oven for 20 minutes.
-
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.
-
Remove roast from the oven, cover with foil, and let rest for 10 minutes.
-
Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.
