Entree: United States – Mid-Atlantic United States (New York) – Beef on Weck

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 25 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef top round roast, trimmed
- 1 1/2 tsp (7.5 ml) kosher salt, plus more for rolls
- 1 tsp (5 ml) black pepper, freshly ground
- 1 tsp (5 ml) garlic powder
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) dry red wine (optional; use beef broth if avoiding alcohol)
- 2 cups (480 ml) low-sodium beef broth
- 1 small yellow onion, halved
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (28 g) unsalted butter
- 6 kummelweck rolls (kummelweck/caraway rolls)
- 1 large egg + 1 tbsp (15 ml) water (for egg wash if refreshing rolls)
- 1 1/2 tbsp (22 ml) coarse kosher salt (for roll tops)
- 2 tbsp (12 g) caraway seeds (for roll tops)
- 1/2 cup (120 g) prepared horseradish
- 2 tbsp (30 g) sour cream
- 1 tsp (5 ml) white vinegar
- Salt and black pepper to taste
- 6 dill pickle spears, for serving
- Kettle-style potato chips, for serving (optional)

Instructions

Short Description:
Roast beef thinly sliced and piled on a kummelweck roll (caraway-salt roll), served with a sharp horseradish sauce and a warm au jus for dipping.

Regional Notes:
This is the Buffalo-area (Western New York) version built around the distinctive kummelweck roll—topped with coarse salt and caraway—which distinguishes it from generic roast beef sandwiches. The beef is sliced very thin and served rare with a pronounced horseradish and pan au jus, a hallmark of the regional sandwich.

1. Preheat the oven to 450°F (230°C). Pat the roast dry with paper towels and tie if necessary for even shape.
2. Rub the roast all over with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Heat 2 tbsp vegetable oil in a large ovenproof skillet or roasting pan over high heat until shimmering; sear the roast 2–3 minutes per side until evenly browned.
3. Transfer the pan to the oven and roast at 450°F (230°C) for 15 minutes to develop a crust. Reduce oven temperature to 325°F (165°C) and continue roasting until an instant-read thermometer registers 125–130°F (52–54°C) for medium-rare, about 45–75 more minutes depending on thickness. (Adjust to 135°F/57°C for medium.) Remove roast when done.
4. Tent the roast loosely with foil and let rest 20–25 minutes. During resting, juices will settle and the internal temperature will rise slightly.
5. Meanwhile make the au jus: place the roasting pan (or transfer pan drippings) over medium heat on the stove. Add the halved onion and deglaze with 1/2 cup red wine, scraping up browned bits. Add 2 cups beef broth, 1 bay leaf, and 1 tbsp Worcestershire sauce. Simmer gently 8–12 minutes to meld flavors.
6. Remove and discard the bay leaf and onion solids (or puree briefly if you prefer a heartier jus). Skim excess fat from the surface, then whisk in 2 tbsp butter until melted. Taste and season with salt and pepper. Keep warm; strain through a fine-mesh sieve if you want a clear jus.
7. Prepare the kummelweck rolls: if using bakery rolls, you can refresh them. Whisk 1 large egg + 1 tbsp water for an egg wash. Lightly brush roll tops, sprinkle each with coarse kosher salt and caraway seeds. Toast rolls cut-side up under a broiler or in a 375°F (190°C) oven until just golden, 3–5 minutes. If rolls are already topped, simply split and toast lightly.
8. Make the horseradish sauce: stir together 1/2 cup prepared horseradish, 2 tbsp sour cream, and 1 tsp white vinegar; season with salt and pepper to taste. Adjust heat by adding more horseradish if desired.
9. Slice the rested roast beef very thinly against the grain (a carving knife or slicer works best). Pile generous slices onto the bottom half of each kummelweck roll.
10. Spoon a little warm au jus into a shallow dipping bowl for each diner (or ladle a little over the beef if you prefer a wetter sandwich). Dollop or spread horseradish sauce atop the beef, cap with the roll tops, and serve immediately with a dill pickle spear and kettle chips on the side.