Beef on Weck is a Rochester thing.
It’s all about the Beef and the Roll…
Heat oven to 350
Dice up some Mirepoix and put into an oven-safe pan with a little EVOO
Season up a Sirloin Roast with:
Salt, Pepper, and EVOO
Push a few garlic cloves right into the meat
Fresh Thyme and Rosemary
Pop the roast right on top of the mirepoix bed.
Bake for about 75 minutes, or until done to your liking (check temp to be sure it’s cooked through)
Strain your drippings and reserve for au jus.
Build your masterpiece by thinly shaving the beef and placing mounds onto a Kimmelweck roll. Dip the top of the bun into the au jus. Horseradish sauce is the condiment on choice, but you can go with our without.
Not feeling like a sandwich… this makes a great pot roast too! Use the pan drippings to make gravy, mash up some taters, add a veggie, and you are good to go.