Roast Beef Kummelweck


  • a 4- to 6-pound beef eye round roast


  • Let meat stand at cool room temperature about 45 minutes before roasting.
  • Preheat oven to 450°F.
  • Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.
  • 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.)
  • Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.


Haven't tried this one yet, but had this on the Oasis of the Seas and it was ABSOLUTELY the best I've ever had!!!
Adapted from Epicurious




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