Beef on Weck
Thin-sliced rare roast beef piled on a caraway-and-salt-crusted kummelweck roll, dipped in au jus — a beloved Buffalo original.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Roasting pan
- •Sharp slicing knife
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18
- carbs
- 30
- protein
- 32
- calories
- 420
Instructions
- 1
Rub the beef roast all over with oil, salt, and pepper.
- 2
Roast at 450°F (230°C) for 15 minutes. Lower the heat to 325°F (163°C), add the onion halves, and roast 1 to 1.5 hours until 130°F (54°C).
- 3
Let the roast rest for at least 20 minutes. Save all the pan drippings.
- 4
Stir the pan drippings and beef stock together in a saucepan. Simmer for 15 minutes to make the au jus (thin gravy), then season with salt and pepper.
- 5
Brush the kaiser rolls with a little water, then sprinkle with caraway seeds and pretzel salt. Warm briefly in the oven.
- 6
Slice the rested roast beef very thinly across the grain.
- 7
Quickly dip the cut side of each roll in the hot au jus. Pile the sliced beef high on the rolls.
- 8
Serve right away with extra au jus for dipping and horseradish on the side.
Chef's tips
Slice the roast beef paper-thin against the grain once well rested — thick slices make the sandwich hard to bite through.
Storage
Refrigerate sliced roast beef and jus separately for up to 4 days.
Reheating
Warm the jus gently on the stovetop; keep the beef cold or just at room temperature rather than fully reheating it, to preserve tenderness.
Common mistakes to avoid
- •Overcooking the roast past medium-rare, which turns thin slices tough and dry.
- •Skipping the caraway-and-salt topping on the roll, which is what makes it a true kummelweck.
- •Serving without horseradish, an essential element of the classic sandwich.
Serving suggestions
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