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Sous Vide Blade Roast with Gravy

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PREP TIME
10 min
COOKING TIME
1460 min
TOTAL TIME
1480 min
SERVINGS
12 servings
Dinner
Sous Vide Blade Roast with Gravy
Ingredients
  • 1 (3 pound) blade chuck roast
  • salt and freshly ground black pepper to taste
  • 1 1/2 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 1/2 cups water
  • 2 teaspoons beef base (such as Better than Bouillon®)
  • 1/2 teaspoon low-sodium soy sauce (such as Bragg®)
  • 1/4 teaspoon garlic granules
Instructions
1
To prepare a tender and flavorful roast, follow these steps carefully.
2
Place an insulating mat or heat-resistant pad at the bottom of a large container filled with warm water. Attach a precise temperature-controlled cooking device to the container and set the desired temperature to 57 degrees Celsius (135 degrees F). Set a timer for 24 hours.
3
Carefully remove any excess fat and silver skin from the roast. Securely tie the roast with kitchen twine to maintain its shape, and generously sprinkle salt and pepper on all sides of the roast.
4
Place the roast in a large, resealable container and remove any air from the bag using a vacuum sealer. Once the water has reached the right temperature, carefully place the bag into the container, ensuring it is fully submerged. Cover the container with plastic wrap to prevent water evaporation.
5
In a small bowl, combine olive oil, minced garlic, 1 teaspoon of salt, 1 teaspoon of pepper, thyme, and parsley. One hour before the timer goes off, mix these ingredients together.
6
Preheat your oven to 200 degrees Celsius (400 degrees F) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil to make cleanup easier.
7
Carefully remove the bag from the container and transfer it to a plate. Remove the roast and use paper towels to gently pat dry as much moisture as possible from the surface of the roast. Place the roast on the prepared baking sheet and cover it with the olive oil mixture.
8
Roast the meat in the preheated oven for 20 minutes. During this time, combine water, beef broth, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring the mixture to a soft boil, then reduce the heat and simmer until the sauce is reduced, 10-15 minutes.
9
Remove the roast from the oven, cover it with foil, and let it rest for 10 minutes. Slice the roast into thin pieces and place them on a serving platter. Drizzle the au jus over the top or serve it separately for added flavor.