By using your sous vide, you can transform this less expensive cut of beef into a supper fit for company. Blade roasts are no longer just for pot roasts.
| Prep Time: | 10 mins |
| Cook Time: | 1 day 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 day 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (3 pound) blade chuck roast
- salt and freshly ground black pepper to taste
- 1 ½ tablespoons olive oil
- 1 tablespoon garlic, finely grated
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground thyme
- 1 teaspoon dried parsley
- 1 ½ cups water
- 2 teaspoons beef base (such as Better than Bouillon®)
- ½ teaspoon low-sodium soy sauce (such as Bragg®)
- ¼ teaspoon garlic granules
Instructions
- 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.
- 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.
- If you don’t have a vacuum sealer, use the water-immersion method.
- You can also use the juice from the roast, but I found that it made it muddy.
Reviews
Pretty good. I would cook it longer than the 24 H suggested. I used the juice from the roast in the gravy. Substituted fresh hers for dried.
The second I cut into this and took a bite, I’m pretty sure I heard angels singing. WOW! Totally worth the wait and how I’m going to make my roasts from now on. This totally had the flavor of prime rib, at a fraction of the cost. The only thing I did different was I seared in the oven for 15 mins instead of 20. I also didn’t bother trussing the roast and it was just fine. I can’t wait to make this for company! The simple au jus is fantastic as well!