# French dip from a round roast

**URL:** <https://community.anovaculinary.com/t/french-dip-from-a-round-roast/10224>\
**Category:** Anova Support\
**Created:** [November 8, 2017, 2:38pm UTC](https://community.anovaculinary.com/t/french-dip-from-a-round-roast/10224 "2017-11-08T14:38:22Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![dolphin](https://avatars.discourse-cdn.com/v4/letter/d/779978/32.png) [@dolphin](https://community.anovaculinary.com/u/dolphin)\
**Post date:** [November 8, 2017, 2:38pm UTC](https://community.anovaculinary.com/t/french-dip-from-a-round-roast/10224/1 "2017-11-08T14:38:22Z")

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I have a 2 lb round beef roast which I’d like to do medium rare for french dip sandwiches .  
Nearly all the recipes are for steak or brisket.  
Any ideas on the above  
Thank you

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**Author:** ![argopelter](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/argopelter/32/1843_2.png) [@argopelter](https://community.anovaculinary.com/u/argopelter)\
**Post date:** [November 8, 2017, 2:58pm UTC](https://community.anovaculinary.com/t/french-dip-from-a-round-roast/10224/2 "2017-11-08T14:58:22Z")

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I did a bottom round around 2.5 lbs at 131 F for 17 hrs and it turned out perfect. Let it rest and seared it in a cast iron skillet. Sliced thin for B-more pit beef (style) sandwiches.

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**Author:** ![Anomalii](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anomalii/32/503_2.png) [@Anomalii](https://community.anovaculinary.com/u/Anomalii)\
**Post date:** [November 8, 2017, 3:36pm UTC](https://community.anovaculinary.com/t/french-dip-from-a-round-roast/10224/3 "2017-11-08T15:36:44Z")

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Just did the same recently.

Remember your food safety. If your roast is more than 2 inches thick you may want to cut it down into smaller units.

I did a pre-sear, cooked at 131F for 30 hours (herbs and spices, no salt) and then cold shocked it when it was finished. You can sear again or use the torch but I find if it’s going into a French Dip it’s not necessary.

Cold meat on a slicer, thin cuts, and bring it back to heat in the au jus.

I’ll break a roast down into 2 or 3 sections, bag them separately, then freeze the unused pouches until that French Dip craving comes back. It’s all about batch cooking.