The first time I had a French Dip sandwich, it was leftover roast that was overcooked and lacking in flavor. The jus (gravy) used to dip the sandwich was too salty and was the last hope for the meat. The meat was always more like a piece of thinly cut plywood soaked in gravy. The bread was soggy and lifeless.
I guess in my mind that’s what a French Dip sandwich was… until I had one that wasn’t. Cuz when it is good, French Dip is dreamy good. The bread is crisp, the beef is juicy and melty (without any au jus making it that way), the cheese is oozy, there is the subtle sweetness of tender caramelized onions, with the slight bite of horseradish mayo. My mouth is watering.
I only ever got the dreamy kind of French Dip sandwich at restaurants. But then I got a sous vide. And like it always does, the sous vide came to the rescue and delivered the sandwich of my dreams to my house.
Prepare It In Advance!
One of my favorite parts of this dish is how easy it is to buy the churck roast (or like I do, 2 or 3 chuck roasts at Costco) and then brown it, and add the Onion Soup Mix to the bag, then seal it and freeze it til you need it. With a 24 hour cook, you can cook the meat from frozen without adding any additional time.
So, pre-prep this and start it Saturday evening like I did last night, and it is ready when you get home from Church on Sunday. Just make the au jus, slice and serve. Easy-peasy!
I always make sure to buy extra rolls because I always have (amazing) leftovers. The meat stays tender and juicy and the au jus gets better as it sits. I’m already looking forward to lunch today, cuz I’m gonna eat better than all my other co-workers.
Instant Pot Option
Add the ingredients for the au jus to the IP along with your roast and the onion soup mix. On manual push the time up to 100 minutes. When time is up, natural pressure release for 25 minutes.
The meat is going to be chewier and a bit stringier, but flavorful as all get out. I hope you’ll consider getting a sous vide because it will change your life.