Sous Vide Roast: What should I do with the excess liquid in the bag? I am new to sous vide. I am currently cooking a roast at 140 F. I can see there is a bit of liquid, and probably blood around the meat in the bag. It has been going for 8 hours now at or above 140, so all should be well as it is at it's largest, ~2 1/2" thick. I am going to serve with potatoes, onion, and carrot. I plan to stew the left overs.

What should I do with the liquid currently in the bag? Would it be best to discard, or use for broth or to cook the vegtables?

I considered draining and catching the bag of the liquid, and resealing the roast in a new bag to go back in the water bath. I could then use the liquid to cook the veggies. What would that do to the roast, if it cooked another 30 to 90 minutes? 

Note, I do plan to brown in a cast iron skillet for Maillard.

Suggestions? Thanks.
If you are planning to stew the leftovers, I would use the juices there: as a gravy base.