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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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I first tried this when I went to visit my girlfriend in Buffalo, NY and I loved it so she fixed it again a couple of years later when my husband went with me and he fell in love with it so I made it at home for the first time a couple of months ago and it turned out so good my husband wants me to make it all the time. It is strictly a Buffalo thing and we can't find the kimmelweck buns so I just use Kaiser rolls. I hope you enjoy it as much as we do. Ingredients:
1 (3 -4 lb) eye of round roast |
salt |
fresh coarse ground black pepper |
1 cup water |
8 kaiser rolls |
2 tablespoons caraway seeds |
2 tablespoons coarse salt (kosher) |
prepared horseradish |
1 egg, beaten |
1 tablespoon water |
1 1/2 cups broth, from roast |
1 teaspoon cornstarch |
Directions:
1. Put approximately 1/4 cup of oil in skillet, season roast with salt and pepper and brown on all sides.
2. Put roast in crockpot and add 1 cup of water or beef broth. Cook on low for 8 hours.
3. Remove roast from crockpot and let rest for 5-10 minutes while making gravy.
4. Place buns on a cookie sheet and brush tops with egg wash, sprinkle each with caraway seeds and coarse salt. Bake on 350 degrees for 3 minutes or until tops are crusty. Cut rolls in half and stack with meat on bottom half. Put 1-2 tablespoons of gravy on the meat and as much prepared horseradish as you like. Put tops on and enjoy!
5. Gravy: Put broth in small pot and add cornstarch. Bring to boiling and cook until thickened (add more water or broth if needed.) Keep warm.
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