Roast Beef for "Beef on Weck"

Roast Beef for "Beef on Weck"
Roast Beef for "Beef on Weck"
If you aren't a restaurant chef or caterer, you probably don’t want to cook a 40-pound round roast, which is what most Buffalo chefs use. But a nice eye of round, 4 to 6 pounds, works fine.
  • Preparing Time: -
  • Total Time: -
  • Served Person:
American Beef Roast Kid-Friendly Dinner Gourmet Small Plates
  • Carbohydrate 0 g(0%)
  • Cholesterol 143 mg(48%)
  • Fat 11 g(17%)
  • Protein 49 g(98%)
  • Saturated Fat 5 g(23%)
  • Sodium 179 mg(7%)
  • Calories 295

Preparation 1. Let meat stand at cool room temperature about 45 minutes before roasting. 2. Preheat oven to 450°F. 3. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper. 4. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary—it will be anywhere from 10 to 20 minutes per pound—depending on size of roast. (120°F means rare, which is traditional for beef on weck. Internal temperature of meat will rise about 5°F as roast stands.) 5. Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.

Preparation 1. Let meat stand at cool room temperature about 45 minutes before roasting. 2. Preheat oven to 450°F. 3. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper. 4. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary—it will be anywhere from 10 to 20 minutes per pound—depending on size of roast. (120°F means rare, which is traditional for beef on weck. Internal temperature of meat will rise about 5°F as roast stands.) 5. Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.