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Sous Vide French Dip Sandwiches
Sous Vide French Dip Sandwiches
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Prep Time:
45 minutes
Cook Time:
1080 minutes
Total Time:
1125 minutes
Tender sous vide roast beef for irresistible French dip sandwiches - perfect for sous vide beginners!
Ingredients:
  • 3 pounds boneless beef top or bottom round roast
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 to 3 tablespoons cooking oil, like canola or grapeseed
  • 1/2 cup red wine
  • 2 cups low-sodium beef broth or stock
  • 1 bay leaf
  • To serve:
  • 1 large yellow onion, or 2 small yellow onions, thinly sliced (1 to 1 1/4 pounds)
  • 6 to 8 French rolls or hoagie buns
  • Sliced provolone cheese, optional
Instructions:
  • Plan ahead for perfect timing: To cook this roast sous vide for 18 to 24 hours, work backward from your intended serving time to determine when to start cooking. Refer to the headnotes for make-ahead sandwich instructions.
  • Prepare the roast: Remove any large pieces of fat from the outside, leaving some for flavor. Season generously with salt and pepper on all sides.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Sear the roast on all sides for 4 to 5 minutes each, ensuring a dark reddish-brown color. Adjust heat if oil gets too smoky, keeping it at medium-high for optimal searing.
  • Place the seared beef onto a plate to cool down briefly, as transferring it directly from the pan to a plastic bag while extremely hot can cause damage.
  • Deglaze the pan with the wine: Add the wine to the pan over medium-high heat. Allow it to bubble and steam, then use a spatula to scrape up any dark bits. Once all the bits are scraped and the wine is simmering, carefully pour it into a measuring cup and let it cool slightly.
  • Prepare the roast for sous vide: Set up a 1-gallon plastic freezer bag on your counter, creating a cuff at the top to make filling easier. Alternatively, place the bag in a bowl. Gently place the slightly cooled roast into the bag. Add wine and broth, then slip in the bay leaf. Zip the bag mostly shut, leaving about an inch open at one edge.
  • Seal the bag: Fill a large stock pot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water. Press the sides of the bag against the roast to remove air bubbles, then seal the bag completely. Lift the bag from the water and place it on a dishtowel. Ensure the bag is tightly sealed; if not, transfer to a new bag and repeat the sealing process.
  • Prepare the water bath: Place the pot of water on a trivet. Submerge the immersion circulator in the water and set the desired temperature based on your preferred roast beef doneness: 135°F (medium-rare), 140°F (medium), 145°F (medium-well), or 150°F (well-done). Heating time will vary (about 5 to 10 minutes). Alternatively, use warm tap water for quicker heating. Once the water reaches the set temperature, follow the instructions on the Joule app to start cooking: open the app, set the temperature, and press the start button.
  • Cook the roast: After the water has heated up, gently place the roast into the water ensuring it is fully submerged, adding more water if necessary. Slow cook the roast for 18 to 24 hours until tender. Use a timer to track the cooking time accurately.
  • Periodically check the roast to ensure it is submerged and the bag is intact while cooking. If the bag is leaking, transfer the roast and liquid to a new bag. Monitor the water level and add more if needed. Cover the pot to prevent evaporation. The immersion circulator will maintain the water temperature.
  • At your convenience while the roast is cooking, caramelize the onions: In a skillet, warm a bit of oil and sauté the onions with 1/4 teaspoon salt until golden brown and tender. If not serving immediately, chill and store for future use. To reheat, simply sauté in a hot skillet until warmed.
  • After cooking the roast, remove it from the bag and pat dry with a towel. Heat oil in a skillet and sear the roast on all sides for 2-3 minutes each until crusty. Transfer the roast to a cutting board to rest before slicing.
  • Strain the flavorful cooking liquid ("jus"): While the roast sears, pour the jus through a sieve into a measuring cup. Adjust seasoning with salt or pepper as desired. If the jus is too strong, gently mix in a splash of water. Optionally, deglaze the pan with some jus after searing. Serve the jus in individual cups.
  • Preheat the oven to 400F. Place the French rolls cut side up on a baking sheet in a single layer. Toast in the oven until warm and crispy when pressed, about 5 minutes. Optionally, drizzle some beef jus over the bottom buns for extra flavor.
  • Thinly slice the beef against the grain using a sharp chef's knife.
  • Place generous portions of tender, savory beef on the bottom half of each roll, ensuring an even distribution with a possibility of extra. Add a layer of onions and optional slices of cheese to each beef mound.
  • Preheat the broiler. Remove the tops of the buns to prevent burning. Place the sandwiches under the broiler and broil until the cheese starts to melt, about 1 minute.
  • Assemble the sandwiches by placing the top bun on each one. Serve with jus on the side for dipping. Store leftovers in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months.

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