Sous Vide Blade Roast with Au Jus

4.5
(2)
2 Reviews
4 Photos

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.

Submitted by Bren
Updated on August 11, 2024
close up view of sliced Sous Vide Blade Roast with Au Jus on a wooden cutting board
4
4
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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
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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

Au jus:

  • 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

Directions

  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.

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

  3. 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. 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. 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. 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. Roast in the preheated oven for 20 minutes.

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

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

Cook’s Note

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.

Nutrition Facts (per serving)

182 Calories
14g Fat
0g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 182
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 248mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 14g 27%
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 2mg 10%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.