Beef On Weck

Preheat oven at 350 degrees F. In a small bowl mix together kosher salt and caraway seeds. Using a pastry brush, lightly brush each roll with egg whites and sprinkle the tops with the salt and caraway seed mixture. Set each roll on a cookie sheet. Bake rolls for 3 minutes until top has set. Remove from oven and set aside.

Increase oven temperature to 425 degrees F. Brush roast with vinegar and rub roast with salt and pepper. Set roast on a rack in a roasting pan. Cook roast for 20 minutes. Reduce temperature to 350 degrees F and let it cook for an additional 1 hour and 15 minutes to 1 1/2 hours basting occasionally.

Use a meat thermometer to check internal temperature of roast. Cook until roast is 130 degrees F for rare, 140-150F for medium, 155F for medium well, 160F for well done.

Then remove it from the oven and let roast sit for 10 minutes to rest.

While meat is resting, strain pan drippings into a bowl. Serve as au jus or add a bit of flour that has been mixed water and heat to make gravy.

Thinly carve meat. Add desired amount of meat to rolls and serve.

Serve with optional prepared horseradish and a pickle on the side.

Cooking variations:
– For all day slow cooking, cook at 325 degrees F until roast reaches desired temperature; or
– Cook in crock pot on low for 8-10 hours.