"Beef on Weck" Sandwich

In the 80's, a boy took me to the original place Buffalo wings started.  Wings are one of my fondest memories of back east and Buffalo from those days and I don't know why most of the world ruined them by dipping them in "Ranch" dressing?  It's real "Bleu Cheese" dressing ONLY with carrots and celery sticks...Wow did I digress, eh?  I always see "Beef on Weck" on t.v. now but never had it and wished I had while in Buffalo all those years ago.  What I used, based on this recipe:

• 4.5 lb "Eye of Round" roast
• Kosher salt and freshly cracked black pepper, to taste 
• 3 tablespoons Dijon mustard 
• 2 teaspoons dried oregano 
• 2 teaspoons dried parsley 
• 2 teaspoons dried sage 
• 2 teaspoons dried thyme 
• 3 sprigs fresh rosemary, from my garden
• 2 cups organic low-sodium "Better than Bouillon" 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 
• Pretzel kaiser rolls 
• 1/4 cup unsalted butter, melted 
• 1 teaspoon caraway seeds 
• 2 teaspoons pretzel salt (I used coarse sea salt) 
• Finely shaved onion, for serving (optional) 

Bring the roast to room temperature about 1 hour before cooking.  Preheat the oven to 450°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 (I used Italian seasoning instead), 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°F and continue to roast until the internal temperature reaches 110 to 125°F for rare, about 1 hour.  I took mine out at 122°F.

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°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 (mine wasn't that thin), about 4 slices 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.

Dammmnnnn that was fine!  I had to eat it with a knife and fork but it was still perfect.  I loved the horsey sauce and the "Weck" bun.  SO good.  The beef was fine, tender enough to chew easily, toothsome.  I'm going to slowly simmer it in the leftover broth tomorrow until it's super tender.  I would do this exactly the same next time, wouldn't change a thing.  Great recipe.  Fantastic Sammy!