Sous Vide Blade Roast with Au Jus Recipe

Tender and flavorful, this Sous Vide Blade Roast with Au Jus recipe is a perfect choice for a special dinner. The blade roast is slow-cooked to perfection using the sous vide method, ensuring a juicy and tender result every time. Served with a rich and savory au jus sauce, this dish will impress your guests and leave them wanting more. With just a few ingredients and some patience, you can create a restaurant-quality meal in the comfort of your own kitchen. Get ready to enjoy a melt-in-your-mouth roast that will become a new family favorite.

Ingredients

• 3 pounds blade roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups beef broth

Directions

1. Preheat the sous vide water bath to 135°F (57°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper.
3. Rub the mixture all over the blade roast, making sure to coat it evenly.
4. Place the seasoned roast in a vacuum-seal bag or a heavy-duty ziplock bag, removing as much air as possible before sealing.
5. Submerge the bagged roast in the preheated water bath and cook for 24 hours.
6. After 24 hours, carefully remove the bag from the water bath and transfer the roast to a plate.
7. Heat a large skillet over high heat and add some olive oil.
8. Sear the roast on all sides until well-browned, about 2 minutes per side.
9. Remove the roast from the skillet and let it rest for 10 minutes before slicing.
10. While the roast rests, pour the beef broth into the skillet used for searing and scrape the bottom to release any browned bits.
11. Cook the broth over medium heat until it reduces by half, about 10-15 minutes.
12. Once reduced, strain the au jus to remove any solids and transfer it to a serving pitcher.
13. Slice the rested roast against the grain into thin slices.
14. Serve the sliced blade roast with the hot au jus sauce.
15. Enjoy!

Interesting Facts

• Sous vide cooking allows for precise temperature control, resulting in evenly cooked and tender meats.
• Blade roast comes from the shoulder area of the cow and is a flavorful cut that benefits from long, slow cooking.
• Au jus is a French term that means 'with juice.' It refers to a sauce typically made from the drippings of cooked meat.
• This recipe can easily be scaled up or down depending on the number of servings needed.