| Level: | Intermediate |
| Total: | 3 hr 55 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- One 4-pound eye of round roast or round roast
- Kosher salt and freshly cracked black pepper
- 3 tablespoons Dijon mustard
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 4 small sprigs fresh rosemary
- 2 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons prepared horseradish
- 2 teaspoons apple cider vinegar
- 6 soft or kaiser rolls
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1 teaspoon caraway seeds
- 2 teaspoons pretzel salt (or kosher salt)
- Finely shaved onion, for serving (optional)
Instructions
- Bring the roast to room temperature about 1 hour before cooking.
- Preheat the oven to 450 degrees F.
- Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth, soy sauce and Worcestershire sauce to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
- Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
- Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
- When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
- Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 673 |
| Total Fat | 37 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 56 g |
| Cholesterol | 184 mg |
| Sodium | 901 mg |
Reviews
I live about 20 miles from Charlie the Butcher’s and it is THE BEST!! I can get it at our Tops Market on Transit Rd. East Amherst and we love it!!!
Living in the Charlie the Butcher area, I always stop when driving through!! I think your recipe is a very close 2nd to his!!! Making this recipe saves me an hour drive and I still enjoy a fabulous sandwich!!! Thank you Chef!!!
Love Beef on Weck and Charlie the Butcher is our favorite but we don’t get it often living in Illinois. Followed the recipe to a T with a good cut of meat from our local butcher and we loved it, as did our guests. Will definitely make it again and again.
Beef on weck does NOT have sauce or onions on it. Meat is dipped, sometimes roll also , then horseradish on top. Serve with a dill pickle spear, done.
Dry. Medium -well done. Tough. Herbs didn’t penetrate. Never again.
Amazing sandwich!! So tasty! I was concerned about the 115° temp to take it out but it rose to 128° after resting it. I will take it out at 110° next time so it is more rare.
This is a new favorite!! We are having more tomorrow for dinner!! And there are leftovers for future sandwiches.
Info: Details:
We got one package with 2 Eye of Round at Costco. Each was around 3 pounds. We cooked one and got around 30 thin slices (my husband ate a couple while slicing so my count wasn’t perfect). He used 3 per sandwich and I had 2 plus a couple small pieces so we can get about 10 sandwiches per roast. We are even looking for a meat slicer to cut all our lunch meats. So much cheaper and way better!!
Easy and delicious. Used a 3 lb roast and cooked it 10 minutes longer then stated in recipe. It was still very rare in the middle.
“Winner Winner chicken dinner”Or should I say, one of the best beef sandwiches I have had. Thank you New York for creating this combination of beef horseradish and caraway bun! This was the only good thing on game day. Our team lost;(
From just north of Buffalo, Charlie the Butcher is the greatest! Love Beef on Weck !!!
Beef-on-Weck. Awesome but let’s call it what it is and where it’s from. Western New York! Not “upstate”. Upstate implies Albany area.