Sous Vide Blade Roast Perfection: A Foolproof Guide with Rich Au Jus

Blade roast, also known as chuck roast, is a cut of beef prized for its rich flavor and marbling. However, it can be tough if cooked improperly. The sous vide method, with its precise temperature control, transforms this budget-friendly cut into a tender, juicy masterpiece. This guide will walk you through the process of creating a perfectly cooked sous vide blade roast, complete with a flavorful au jus that complements the beef beautifully.

Why Sous Vide Blade Roast?

Sous vide cooking offers several advantages for blade roast:

* **Unparalleled Tenderness:** The precise temperature control ensures that the roast cooks evenly, breaking down tough connective tissues without overcooking the muscle fibers. This results in a remarkably tender and succulent roast.
* **Consistent Results:** Unlike traditional cooking methods, sous vide eliminates the guesswork. You can consistently achieve the same perfect level of doneness every time.
* **Flavor Enhancement:** Cooking the roast in a sealed bag allows it to braise in its own juices, intensifying the natural beef flavor. Adding herbs, spices, and aromatics to the bag further enhances the taste.
* **Hands-Off Cooking:** Once the roast is in the water bath, it requires minimal attention. This frees you up to focus on other tasks while your dinner cooks.
* **Perfect for Meal Prep:** Sous vide allows you to cook the roast ahead of time. Simply chill it in the bag after cooking and reheat it when ready to serve. This is a great option for busy weeknights or dinner parties.

Ingredients You’ll Need

* **Blade Roast (Chuck Roast):** 3-4 pounds, well-marbled
* **Olive Oil:** 2 tablespoons
* **Salt:** Kosher salt or sea salt
* **Black Pepper:** Freshly ground
* **Garlic:** 4-6 cloves, minced
* **Fresh Thyme:** 4-6 sprigs
* **Fresh Rosemary:** 2-3 sprigs
* **Beef Broth:** 4 cups
* **Dry Red Wine (Optional):** 1 cup (Cabernet Sauvignon or Merlot work well)
* **Worcestershire Sauce:** 2 tablespoons
* **Bay Leaf:** 1
* **Cornstarch:** 1 tablespoon (for thickening the au jus, optional)
* **Cold Water:** 2 tablespoons (for thickening the au jus, optional)

Equipment Needed

* **Sous Vide Immersion Circulator:** A device that heats and circulates water, maintaining a precise temperature.
* **Large Container or Pot:** Large enough to hold the water and the roast.
* **Vacuum Sealer and Bags:** For sealing the roast securely (or use freezer-safe zip-top bags with the water displacement method).
* **Cast Iron Skillet or Heavy-Bottomed Pan:** For searing the roast after sous vide.
* **Tongs:** For handling the roast.
* **Meat Thermometer (Optional):** For verifying the internal temperature after searing.

Step-by-Step Instructions

Step 1: Prepare the Blade Roast

1. **Trim Excess Fat:** While some fat is desirable for flavor, trim away any large, excessive pieces of fat from the surface of the roast. Avoid removing all the fat, as it contributes to the richness and tenderness of the final product.
2. **Season Generously:** Season the blade roast liberally with salt and freshly ground black pepper on all sides. This is crucial for developing a flavorful crust during the searing process.
3. **Sear (Optional but Recommended):** For enhanced flavor, sear the roast before sous vide. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the roast on all sides until nicely browned, about 2-3 minutes per side. This step adds depth and complexity to the final flavor profile. If you skip this step, you can add a tablespoon of beef tallow or rendered bacon fat to the sous vide bag.

Step 2: Vacuum Seal or Use the Water Displacement Method

1. **Combine Ingredients:** Place the seared (or unseared) blade roast in a vacuum seal bag or a heavy-duty, freezer-safe zip-top bag. Add the minced garlic, thyme sprigs, rosemary sprigs, beef broth, red wine (if using), Worcestershire sauce, and bay leaf to the bag.
2. **Vacuum Seal (Preferred):** Use a vacuum sealer to remove all the air from the bag and create a tight seal. This ensures that the roast cooks evenly and efficiently.
3. **Water Displacement Method (Alternative):** If you don’t have a vacuum sealer, you can use the water displacement method. Place the roast and other ingredients in a zip-top bag. Slowly lower the bag into a container of water, allowing the water pressure to force the air out. Once most of the air is removed, seal the bag, leaving just a small opening. Submerge the bag completely, and then seal the remaining opening.

Step 3: Sous Vide Cooking

1. **Set Up the Water Bath:** Fill a large container or pot with water and attach the sous vide immersion circulator. Set the temperature according to your desired level of doneness. See the temperature guide below.
2. **Submerge the Roast:** Carefully place the sealed bag containing the blade roast into the water bath. Ensure that the roast is fully submerged. If the bag floats, you can use a heavy object, such as a plate or a sous vide weight, to keep it submerged.
3. **Cook for the Appropriate Time:** Cook the blade roast for the recommended time, depending on the thickness of the roast and your desired level of doneness. See the time guide below.

Sous Vide Temperature and Time Guide

The following temperatures and times are recommendations. Adjust them based on your personal preferences and the thickness of your roast. A thicker roast may require slightly longer cooking times.

* **Rare:** 130-134°F (54-57°C) for 24-36 hours
* **Medium-Rare:** 135-139°F (57-59°C) for 24-36 hours
* **Medium:** 140-144°F (60-62°C) for 24-36 hours
* **Medium-Well:** 145-149°F (63-65°C) for 24-36 hours
* **Well-Done:** 150-155°F (66-68°C) for 24-36 hours (Note: While sous vide makes even well-done roasts more tender, it is generally not recommended to cook blade roast to well-done.)

**Important Note on Cooking Time:** Blade roast benefits from long cooking times. The longer the cooking time, the more the tough connective tissues break down, resulting in a more tender roast. 24-36 hours is recommended, but you can safely cook it for up to 48 hours without significantly impacting the texture.

Step 4: Sear the Roast (After Sous Vide)

1. **Remove and Dry the Roast:** Once the sous vide cooking time is complete, remove the bag from the water bath. Carefully remove the roast from the bag and pat it dry with paper towels. It’s important to dry the surface of the roast thoroughly to ensure a good sear.
2. **Strain the Au Jus:** Pour the liquid from the bag into a saucepan. This liquid will be used to make the au jus. Set the saucepan aside.
3. **Sear the Roast:** Heat olive oil in a cast iron skillet over high heat until smoking hot. Sear the roast on all sides, including the ends, until a deep brown crust forms. This should take about 1-2 minutes per side. Use tongs to carefully turn the roast.
4. **Check the Internal Temperature (Optional):** If desired, use a meat thermometer to verify the internal temperature of the roast. It should be close to the temperature you set for the sous vide cooking process. Remember that the searing process will slightly raise the internal temperature.

Step 5: Make the Au Jus

1. **Simmer the Au Jus Base:** Place the saucepan with the strained liquid (the au jus base) over medium heat. Bring it to a simmer and cook for 10-15 minutes, or until the liquid has reduced slightly and the flavors have concentrated. Skim off any foam or impurities that rise to the surface.
2. **Thicken the Au Jus (Optional):** If you prefer a thicker au jus, you can thicken it with a cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk the slurry into the simmering au jus, stirring constantly. Continue to simmer for 1-2 minutes, or until the au jus has thickened to your desired consistency. Alternatively, you can reduce the sauce for a longer period to thicken it naturally.
3. **Season to Taste:** Taste the au jus and adjust the seasoning as needed. Add salt, pepper, or a dash of Worcestershire sauce to enhance the flavor. You can also add a pat of butter for extra richness.
4. **Strain the Au Jus (Optional):** For a smoother au jus, strain it through a fine-mesh sieve to remove any solids.

Step 6: Slice and Serve

1. **Rest the Roast:** Allow the seared roast to rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Tent the roast loosely with foil to keep it warm.
2. **Slice Against the Grain:** Using a sharp carving knife, slice the roast against the grain into thin slices. This is crucial for maximizing tenderness, as it shortens the muscle fibers.
3. **Serve with Au Jus:** Arrange the sliced roast on a serving platter and drizzle generously with the warm au jus. Serve immediately.

Serving Suggestions

Sous vide blade roast with au jus is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

* **Mashed Potatoes:** Classic and comforting, mashed potatoes are the perfect accompaniment to the rich beef and au jus.
* **Roasted Vegetables:** Roasted root vegetables, such as carrots, parsnips, and potatoes, provide a sweet and savory counterpoint to the beef.
* **Green Beans:** Sautéed or steamed green beans add a touch of freshness to the meal.
* **Yorkshire Puddings:** These light and airy savory popovers are traditionally served with roast beef.
* **Creamed Spinach:** A decadent and flavorful side dish that pairs well with the richness of the roast.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious au jus.

Tips for Success

* **Choose a Well-Marbled Roast:** Look for a blade roast with good marbling (streaks of fat) throughout the meat. Marbling adds flavor and tenderness.
* **Don’t Overcrowd the Bag:** Make sure the roast fits comfortably in the vacuum seal bag or zip-top bag without being overcrowded. If necessary, cut the roast in half or cook it in two separate bags.
* **Ensure Full Submersion:** The roast must be fully submerged in the water bath for even cooking. Use a weight or other method to keep the bag submerged if it tends to float.
* **Use a Reliable Sous Vide Circulator:** Invest in a high-quality sous vide immersion circulator to ensure accurate and consistent temperature control.
* **Monitor the Water Level:** Check the water level periodically during cooking and add more water if necessary to keep the roast fully submerged.
* **Don’t Skip the Sear:** Searing the roast after sous vide is essential for developing a flavorful crust and enhancing the overall presentation.
* **Rest the Roast Before Slicing:** Resting the roast allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Slice Against the Grain:** Always slice the roast against the grain to maximize tenderness.
* **Be Patient:** Sous vide cooking requires patience, but the results are well worth the wait. Allow the roast to cook for the recommended time to ensure optimal tenderness.

Make Ahead Instructions

Sous vide blade roast is perfect for meal prepping. You can cook the roast ahead of time and store it in the refrigerator or freezer.

* **To Refrigerate:** After sous vide cooking, remove the bag from the water bath and immediately submerge it in an ice bath for 30-60 minutes to rapidly cool the roast. This prevents overcooking and ensures food safety. Store the chilled roast in the refrigerator for up to 5 days.
* **To Freeze:** After sous vide cooking and chilling in an ice bath, transfer the bag to the freezer. The roast can be frozen for up to 3 months.

**To Reheat:**

* **From Refrigerated:** Submerge the refrigerated roast in a water bath set to the same temperature you used for the initial cooking. Reheat for approximately 1-2 hours, or until the roast is heated through. Sear the roast according to the instructions above.
* **From Frozen:** Thaw the frozen roast in the refrigerator overnight. Then, submerge it in a water bath set to the same temperature you used for the initial cooking. Reheat for approximately 2-3 hours, or until the roast is heated through. Sear the roast according to the instructions above.

Variations and Additions

* **Add Vegetables to the Bag:** Include carrots, onions, and celery in the bag with the roast for added flavor and aroma. These vegetables will infuse the beef with their flavors during the sous vide cooking process.
* **Use Different Herbs:** Experiment with different herbs, such as oregano, marjoram, or savory, to create unique flavor profiles.
* **Add Spices:** Incorporate spices such as paprika, garlic powder, onion powder, or chili powder for a bolder flavor.
* **Make a Red Wine Reduction:** For an even richer au jus, reduce the red wine in a separate saucepan before adding it to the bag with the roast.
* **Add Mushrooms:** Sauté sliced mushrooms and add them to the au jus for a savory and earthy flavor.
* **Use Bone Broth:** Substitute beef bone broth for regular beef broth for a more intense flavor and added nutrients.

Conclusion

Sous vide blade roast is a guaranteed way to achieve a tender, juicy, and flavorful roast every time. The precise temperature control of the sous vide method transforms this budget-friendly cut into a restaurant-quality dish. With this comprehensive guide, you’ll be able to confidently prepare a perfect sous vide blade roast with a rich and delicious au jus that will impress your family and friends. Enjoy!