Sous Vide Blade Roast

INGREDIENTS

1 (3 pound) blade chuck roast

salt and freshly ground black pepper to taste.

1 ½ tablespoons olive oil

1 tablespoon garlic finely grated.

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon ground thyme

1 teaspoon dried parsley

 

PREPARATION

·        Sous vide blade roast at 135°F for 24 hours.

·        Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.

·        Preheat the oven to 400 degrees F (200 degrees C) 10 minutes before the timer goes off. Line a baking sheet or casserole dish with aluminum foil.

·        Remove the bag from the sous vide 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.

·        Roast in the preheated oven for 20 minutes.