Beef on Weck Will Ruin You for All Other Roast Beef Sandwiches (2024)

For the beef and jus:

• 2 teaspoons

  kosher salt, plus more as needed

• 2 teaspoons

  freshly ground black pepper, plus more as needed

• 1 teaspoon

  garlic powder

• 1 teaspoon

  onion powder

• 3/4 teaspoon

  celery seeds

• 3/4 teaspoon

  caraway seeds

• 1

  (2-pound) beef eye of round roast

• 4 tablespoons

  neutral oil, such as vegetable, divided

• 1

  medium yellow onion

• 3 large cloves

  garlic

• 1 1/2 cups

  regular or low-sodium beef broth

For the horseradish cream:

• 2 cloves

  garlic

• 2/3 cup

  mayonnaise

• 2/3 cup

  sour cream

• 1/4 cup

  prepared horseradish

• 1/4 teaspoon

  kosher salt

For the rolls:

• 5 to 6

  Kaiser rolls

• 1 teaspoon

  caraway seeds

• 3/4 teaspoon

  flaky salt

• 1

  large egg white

Make the beef:

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, place 2 teaspoons kosher salt, 2 teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon celery seeds, and 3/4 teaspoon caraway seeds on a large plate or small rimmed baking sheet and mix to combine.

2. Pat 1 (2-pound) beef eye of round roast dry with paper towels. Rub all over with 1 tablespoon of the neutral oil. Roll the beef in the spice mix until evenly coated on all sides; leave on the plate or baking sheet.

3. Heat 2 tablespoons of the neutral oil in a Dutch oven over medium-high heat until shimmering. Add the beef and sear until all 4 sides are browned, about 6 minutes total.

4. Cover and transfer the pot to the oven. Immediately reduce the oven temperature to 325ºF. Roast until the thickest part of the roast registers 125ºF on an instant-read thermometer, 20 to 30 minutes.

5. Transfer the beef to a wire rack fitted over a baking sheet and let rest uncovered for 20 minutes. Meanwhile, make the horseradish cream and jus, and toast the rolls.

Make the horseradish cream and jus:

1. Finely chop 2 garlic cloves and place in a medium bowl. Add 2/3 cup mayonnaise, 2/3 cup sour cream, 1/4 cup prepared horseradish, and 1/4 teaspoon kosher salt. Stir to combine.

2. Peel and slice 1 medium yellow onion into 1/2-inch thick rounds and separate the rings. Thinly slice 3 large garlic cloves. Add the remaining 1 tablespoon neutral oil to the Dutch oven (no need to clean) and heat over medium heat until shimmering. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.

3. Add 1 1/2 cups beef broth and scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer for 5 minutes. Remove the pot from the heat. Add any accumulated juices from the roast. Taste and season with kosher salt and black pepper as needed.

Make the rolls:

1. Split 5 to 6 Kaiser rolls with a serrated knife. Place each half cut-side down on a baking sheet in a single layer. Brush the rolls with egg white. Sprinkle 1 teaspoon caraway seeds and 3/4 teaspoon flaky salt over the rolls. Bake until golden brown, about 5 minutes.

2. Assemble the sandwiches: Thinly slice the beef across the grain. Spread about 3 tablespoons of the horseradish cream onto the cut side of the top halves of each roll. Dip the beef in the jus and divide among the bottom halves of the rolls (or just place the sliced beef on the rolls and serve the jus on the side for dipping instead). Top with the onions if desired and close the sandwiches with the top halves of the rolls. Serve with the remaining horseradish cream on the side.