A Beef on Weck Sandwich is a staple in Western New York. This sandwich is full of roast beef, topped with horseradish and served on a kaiser roll. This recipe is also a great way to use up leftover roast beef.
This unique sandwich is also called, "beef on wick", "beef on kimmelweck". Another interesting thing about this sandwich is that it's served with the roast beef only being cooked to an internal temperature of 135. However, if you are like me and can't stomach beef served at that temperature, feel free to cook it until it's done.
Since this can be made in a slow cooker, it's a good summertime dinner idea so you don't use your stove. Serve it up with a side of beans, potato salad, or another cold salad. And of course, you need to add a sliced dill pickle to your plate.
- Kosher salt - make sure to use kosher. Do not use regular table salt for this recipe.
- Caraway seeds - if you can not find these, fennel seeds will work well.
- Cornstarch - if you don't have on hand, flour will also work.
- Kaiser rolls - you can usually find these in your local grocery store. If not, any hard rolls will work.
- Chuck Roast - you can also use a shoulder roast for this recipe.
You will find complete instructions at the bottom of the post in the recipe card.
Sometimes you can find Kummelwick rolls at your local bakery, but if you can't I've provided instructions in the recipe card so you can make your own.
Traditionally it's just au jus and horseradish, however, feel free to top it anyway you prefer.
Counter: If you don't use all 6 of the rolls, you can keep them on the counter for up to five days in an airtight container.
Refrigerator: This will keep in the fridge for up to 4 days. Make sure to store it in an airtight container.
Normally you will cook this meat to pink. For our family, I will always cook it longer. However, a traditional beef on weck cooks to an internal temp of 135.
You can make an au jus from the juice it's been cooking in.
Yes and no. They are both roast beef sandwiches, however, Beef on Weck, is served on a kummelweck roll and French dip sandwiches are served on a crusty bread such as a baguette.
From what I can find, a German baker named William Wahr first brought the kummelweck roll to the United States sometime in the late 1800s.
Beef on Kummelweck, Wick or Weck Sandwiches
- 2 ½ lb roast
- 1 clove garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup water
- 1 teaspoon onion powder
- 1 small onion-sliced
- ⅛ cup kosher salt
- ⅛ cup whole caraway seeds
- ½ teaspoon cornstarch
- 1 tablespoon warm water
- ⅛ cup boiling water
- 6 Kaiser rolls
- Add 1 cup of water to a Crock Pot.
- In a small bowl add garlic, kosher salt, black pepper and garlic powder and mix well.
- Rub your roast all over with the mixture and place the roast in the Crock Pot. Sprinkle with onion powder.
- Cook on low 7 hours.
- After the seven hours is up, add the sliced onion and cook for one more hour.
- Drizzle the roast with some juice and take out of the pot, slice thin.
- Make your sandwich with toppings of choice-au jus, prepared horseradish, mustard, mayo, and onions.
Baking the Kaiser Rolls
- Preheat oven to 350°.
- Add the kosher salt and caraway seeds in a small bowl.
- Dissolve cornstarch in warm water.
- Put the cornstarch mixture in a small saucepan, then stir in the boiling water. Return the mixture to a boil and cook, stirring over medium-high heat for about 5 minutes, until it is thick enough to coat a spoon. Remove from the heat and let cool.
- Place rolls on a baking sheet and brush the tops of each roll with cornstarch mixture, and sprinkle with kosher salt and caraway seed mixture.
- Bake for 4 to 5 minutes or until the tops of the rolls are dry.
- Makes 6 kummelwick rolls.