Beef on Weck Recipe
A classic upstate New York sandwich, beef on weck consists of thinly sliced roast beef served on a distinct salted caraway seed roll.
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Instructions
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Preheat the oven to 400 F.
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Make 1/2-inch slits in the roast and insert garlic slices.
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Coat the roast with olive oil, salt, pepper, and thyme.
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Place the roast, fat-side up, in a roasting pan with beef broth added to the bottom (do not pour over roast). Bake at 400 F for 15 minutes, then reduce heat to 250 F and cook until the internal temperature reaches 135 F (25-35 minutes).
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Remove the roast, rest for 10 minutes, and transfer pan drippings to a small saucepan to keep warm.
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Brush roll tops with egg wash, then dip into a mixture of caraway seeds and salt.
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Bake rolls on a baking sheet in the preheated oven for 2-5 minutes until set and slightly browned.
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Remove rolls and cool.
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Whisk horseradish sauce ingredients together.
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Thinly slice the roast beef, then quickly dip it into the warm jus.
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Halve the rolls, dip the tops into the warm jus, then assemble the sandwich by layering roast beef on the bottom half, spreading horseradish sauce, and topping with the dipped roll.
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Serve immediately with extra jus.