Sous Vide Blade Roast with Au Jus

Ingredients and Weight:

• Blade roast (beef chuck roast): 2.5 pounds
• Salt: 1 teaspoon
• Black pepper: 1/2 teaspoon
• Olive oil: 2 tablespoons

For the Au Jus: * Beef broth: 4 cups * Red wine: 1 cup * Onion: 1 medium, diced * Carrots: 2, diced * Celery: 2 stalks, diced * Garlic: 4 cloves, minced * Thyme: 1 tablespoon, chopped * Bay leaf: 1 * Worcestershire sauce: 1 tablespoon

Preparation Time:

• 15 minutes

Cooking Time:

• 8 hours

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Season the blade roast generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned.
3. Transfer the seared roast to a vacuum-sealed bag.
4. Add the beef broth, red wine, diced vegetables, garlic, thyme, bay leaf, and Worcestershire sauce to a large saucepan. Bring to a simmer over medium heat and reduce by half.
5. Strain the reduced liquid and pour it into the vacuum-sealed bag with the roast.
6. Seal the bag tightly and cook in a sous vide bath at 135°F (57°C) for 8 hours or until fork-tender.
7. Remove the roast from the vacuum-sealed bag and let it rest for 10 minutes before slicing.
8. While the roast rests, bring the remaining liquid in the saucepan to a simmer again. Let it reduce by half, then strain and serve as Au Jus.

Nutritional Information:

• Calories: 250 per serving (4 ounces meat + 3 ounces Au Jus)
• Protein: 30 grams
• Fat: 15 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Tender and juicy blade roast
• Rich and flavorful Au Jus
• Easy to prepare and perfect for a special occasion

User Comments:

• "This Sous Vide Blade Roast was absolutely delicious! It was fall-off-the-bone tender and the Au Jus was the perfect accompaniment."
• "I've always been hesitant to cook blade roast, but this recipe made it so simple. It was so moist and flavorful, and the Au Jus was to die for."
• "This dish is sure to impress your guests. It's a classic American roast with a modern twist that will make everyone want seconds."

Special Precautions and Tips:

• Use a high-quality blade roast for best results.
• Don't overcook the roast. Sous vide cooking is great for achieving a perfect medium-rare to medium doneness.
• If you don't have a vacuum sealer, you can use a plastic freezer bag and submerge it in water to create an airtight seal.
• Let the roast rest before slicing to allow the juices to redistribute, resulting in a more tender and flavorful meat.