Sous Vide French Dip Sandwiches

Ingredients for 6

• 3-5 lb Top or Bottom Round Roast

• 3/4 cup Red Wine

• 1 Tsp Thyme

• 2 cups Beef Broth

• 1 1/2 Tbsp Worcestershire Sauce

• 2 Bay Leaves

• Olive oil

• Kosher salt

• Crusty Rolls

• Vidalia Onions for sautéing

Directions

• 

  Step 1

  Pour olive oil in cast iron skillet or pan and brown roast on all sides. About 3-5 minutes per side

• Step 2

  Pour red wine in skillet and scrape up all the bits. Stir gently getting all the good stuff you can! After about a minute of simmering, pull the skillet off of the heat and stir in the time.

• Step 3

  Place the roast in Gallon size freezer bag, unless you have a vacuum sealer. Add in the beef broth, Worcestershire sauce, red wine mixture and bay leaves. Seal the ziploc with the exception of one corner. Now, gently lower the bag into the water bath. The water will naturally displace the air out of the open corner. Once all the air is out, seal her up!

• Step 4

  Set your Sous Vide for 132 degrees and let her go for 24 hours.

• Step 5

  Remove the meat from the water bath but save those juices. Pour the au jus into a bowl and save it. It’s gold!! Let the meat rest 10-15 minute. While your meat is resting, prepare your sandwiches. Get your crusty rolls, sauté some onions, slice some Muenster cheese.

• 

  Step 6

  Line a sheet pan with foil and slice your meat as thin as you can. Dip the slices in the au jus and arrange them on the foil covered sheet pan. Add onions and top with Muenster. Broil until bubbling and lightly browned. Transfer to your toasted, crusty rolls and enjoy.

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• Step 0

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