Entree: Canada – Ontario – Beef on Weck (Roast beef sandwich on a kummelweck roll served with horseradish and au jus)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
1 hr
Additional
20 min
Total
1 hr 50 min
Ingredients
- 2 lb (900 g) top round roast
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 4 kummelweck rolls (see note if unavailable)
- 1 large egg, beaten (for egg wash)
- 2 tbsp (12 g) caraway seeds
- 2 tbsp (30 g) coarse kosher salt or coarse sea salt
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) prepared horseradish
- 2 tbsp (30 ml) sour cream or plain yogurt (to mellow horseradish, optional)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) unsalted butter
Instructions
1. Preheat the oven to 325°F (165°C). Pat the roast dry and rub with vegetable oil, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. In a heavy pan, sear the roast on all sides over medium-high heat until well browned, about 3 minutes per side. Transfer the roast to a roasting pan and roast in the oven until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 45–60 minutes depending on thickness. Remove and rest 15–20 minutes.
3. While the roast rests, make the kummelweck roll topping: beat the egg and brush lightly over the cut tops of the rolls. Sprinkle evenly with caraway seeds and coarse salt. Toast the topped rolls under a broiler or in a 375°F (190°C) oven until golden, about 3–5 minutes—watch closely.
4. Make the au jus: place the searing pan over medium heat, add 2 cups (480 ml) beef broth and 1 tbsp (15 ml) Worcestershire sauce, scraping browned bits from the pan. Simmer 5–8 minutes, then whisk in 1 tbsp (15 g) butter and strain into a small pot; keep warm.
5. Thinly slice the rested roast across the grain as thin as possible. Mix prepared horseradish with 2 tbsp (30 ml) sour cream if using, to taste.
6. Assemble: pile warm sliced beef onto the kummelweck roll bottoms, ladle a little au jus over the beef if desired, top with the roll top, and serve immediately with extra au jus and horseradish on the side.
