Recipe Details
Ingredients
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1(3 pound)blade chuck roast
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salt and freshly ground black pepper to taste
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1 ½tablespoonsolive oil
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1tablespoongarlic, finely grated
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1teaspoonsalt
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1teaspoonground black pepper
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1teaspoonground thyme
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1teaspoondried parsley
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1 ½cupswater
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2teaspoonsbeef base (such as Better than Bouillon®)
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½teaspoonlow-sodium soy sauce (such as Bragg®)
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¼teaspoongarlic granules
Cooking Directions
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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.
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Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
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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.
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Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
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Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
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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.
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Roast in the preheated oven for 20 minutes.
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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.
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Remove roast from the oven, cover with foil, and let rest for 10 minutes.
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Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.
Cook’s Notes:
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
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories182 | |
% 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 |
|
Vitamin C 0mg |
1% |
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.
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