Entree: United States – Buffalo, New York – Beef on Weck

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 whole top round roast, approx. 2 lb (900 g)
- 4 kummelweck rolls
- 1/4 cup (60 ml) prepared horseradish
- 2 cups (480 ml) low-sodium beef stock
- 1/2 cup (120 ml) dry red wine (optional)
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, sliced
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (2 g) caraway seeds (for brushing rolls) or use pre-topped rolls

Instructions

1. Preheat oven to 325°F (160°C). Pat roast dry and rub with salt and pepper.
2. Heat oil in a heavy skillet over medium-high heat until shimmering; brown roast on all sides, 2–3 minutes per side. Transfer roast to a roasting pan, add onion, garlic, and bay leaf around roast, and roast until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 45–60 minutes depending on size.
3. Remove roast to a cutting board; tent with foil and rest 15–20 minutes. Meanwhile, place roasting pan over medium heat, add red wine to deglaze scraping browned bits, then add beef stock and simmer 8–10 minutes until slightly reduced; strain into a warm serving bowl for au jus.
4. Thinly slice roast against the grain into 1/8-inch (3 mm) slices, arranging on kummelweck rolls. Serve with prepared horseradish on the side and a small bowl of hot au jus for dipping.