Ingredients:

  • 2 to 3 pounds beef roast (e.g., top round or brisket)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 cups all-purpose flour
  • 1 cup warm water
  • 2 tablespoons sugar
  • 1 packet active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon caraway seeds
  • Coarse sea salt for topping
  • ½ cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard

Instructions:

  1. Season the roast with salt and pepper. Heat olive oil in a Dutch oven and sear the roast on all sides until browned.
  2. Add onion and garlic, sauté until fragrant. Pour in beef broth and Worcestershire sauce, cover, and cook low and slow for 3-4 hours until tender.
  3. Activate yeast by combining warm water, sugar, and yeast in a bowl for 5-10 minutes.
  4. In a large bowl, combine flour, salt, and caraway seeds. Add activated yeast mixture to dry ingredients; knead until a dough forms. Let the dough rise for 1-2 hours until doubled in size.
  5. Shape into rolls, sprinkle with coarse salt, and let rest before baking.
  6. In a small bowl, whisk mayonnaise, horseradish, and Dijon mustard until smooth.
  7. Slice the beef thinly and pile onto kummelweck rolls. Serve with horseradish sauce on the side.