Beef on Weck

Ingredients

Beef roast

3-4 pounds, preferably a chuck roast

Kosher salt

1 tablespoon, for seasoning and roll topping

Black pepper

1 teaspoon, freshly ground

Caraway seeds

1 teaspoon, for roll topping

Beef broth

4 cups, low-sodium

Water

1 cup

Cornstarch

2 tablespoons

Horseradish

to taste, prepared

Kummelweck rolls

4, or substitute with pretzel rolls if unavailable

Instructions

1. Season the beef roast generously with kosher salt and freshly ground black pepper on all sides.
2. Place the seasoned beef roast in a slow cooker.
3. Add the beef broth and water to the slow cooker, ensuring the roast is mostly submerged.
4. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.
5. Once cooked, carefully remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
6. In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Stir this slurry into the broth in the slow cooker to thicken it. Allow it to cook for an additional 10-15 minutes until the gravy has thickened.
7. Return the shredded beef to the slow cooker and stir to coat it in the thickened gravy.
8. Slice the kummelweck rolls in half. Pile a generous portion of the shredded beef on the bottom half of each roll.
9. Top the beef with prepared horseradish according to your taste, and place the top half of the roll over it.
10. Serve immediately and enjoy the savory flavors of this classic Western New York dish!