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French dip sandwich on a plate with a bowl of jus.

Sous Vide French Dip

Sous Vide French Dip is made with melt-in-your-mouth sous vide beef, sautéed onions and melty cheese all piled on a French roll with horseradish sauce and pan juices for dipping!
Course Dinner
Cuisine American, French
Prep Time 20 minutes
Cook Time 1 day
Resting Time 12 hours
Total Time 1 day 12 hours 20 minutes
Servings 10 servings
Calories 412kcal


  • 3 pound bottom round roast
  • 2 tablespoons salt
  • 1 tablespoon cracked black pepper
  • 2 garlic cloves smashed
  • 2 bay leaves
  • 1 ½ cups beef stock
  • ½ cup red wine
  • 1 tablespoon peppercorns
  • ½ teaspoon salt optional
  • 1 tablespoon butter
  • 1 medium onion sliced
  • 8-10 French rolls
  • 6 ounces sliced provolone substitute Muenster or Mozarella

Horseradish sauce


  • Coat the round roast in the 2 tablespoons of salt and cracked pepper. Let it sit, uncovered, in the fridge overnight.
  • Heat a covered sous vide water bath to 135F degrees.
  • Heat a skillet over high heat until smoking. Add the round roast, fat cap side down, and sear for 2-4 minutes, until golden brown.
  • Flip over and sear the other side for 2-4 minutes, until a crust has formed. Continue for all sides until a brown crust is formed all around.
  • Remove and set aside to cool.
  • Turn the heat in the skillet down to medium and add the red wine. Cook down for 2-3 minutes, using a wooden spoon to scrape any bits off the bottom of the pan.
  • Add the peppercorns, garlic and bay leaves and continue to simmer for about 2-3 minutes.
  • Add the beef stock and simmer for 2-3 minutes.
  • Add the additional ½ teaspoon of salt to taste if required (taste it first - if you used homemade unsalted stock, you will need to add salt here).
  • Turn the heat off and let the mixture cool so it won't melt the bag.
  • Combine the beef stock mixture and the roast in a vacuum seal or ziplock bag (if using the water displacement method discussed above). **It may be easier to use the water displacement method here as we are adding liquid to the bag.
  • Vacuum seal the bag using the moist setting on the vacuum sealer, OR seal the top of the ziplock bag, leaving the corner open while submerging the bag so the air is pushed out. Seal once the bag is submerged.
  • Cook the roast for 24 hours, checking periodically to ensure too much water has not evaporated, and that your beef is remaining completely submerged.
  • During the last 10-15 minutes of the beef cooking, heat a skillet over medium heat and add the butter and onions.
  • Sauté for 5-7 minutes, until the onions have browned and softened. Remove and set aside.
  • Remove the bag from the water bath and take the meat out of the bag, reserving the jus.
  • Line a strainer with cheesecloth and strain the jus. If you don't have cheesecloth, you can just use a strainer, but the jus won't be as clear. **You can strain it multiple times for extra clear jus.
  • Use a sharp knife to thinly slice the roast.
  • Place the beef on a French roll, add the cooked onions, top with cheese and place under the broiler for a minute or two to melt the cheese.
  • Slather it in horseradish sauce (see below) and serve with the jus on the side.

Horseradish Sauce

  • Combine all the ingredients in a bowl and mix well to combine. Add additional salt to taste if desired.


  1. Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
  2. For the best results, be sure to season and let the roast sit in the fridge uncovered overnight. 
  3. It may be easier to use the water displacement method for this recipe as we are adding liquid to the bag.
  4. If the beef floats in the water bath and you're using a ziplock bag, open the corner to let the excess air out, then reseal it. If using a vacuum seal bag, you can reopen and reseal, or just weigh the bag down with something heavy like a wet towel.
  5. Make sure the water level stays high enough so the roast stays submerged in water.
  6. When slicing the beef for the sandwiches, make sure you use a sharp knife to cut it in thin slices.
  7. For the jus, you’ll want to strain it in a cheesecloth. If you don’t have cheesecloth, you can use a strainer, but you may need to strain it multiple times so it is clear.


Serving: 1sandwich | Calories: 412kcal | Carbohydrates: 24g | Protein: 39g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 2143mg | Potassium: 633mg | Fiber: 1g | Sugar: 4g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 10mg