Beef on Weck

"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."
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Ready In:
8 sandwiches




  • Put approximately 1/4 cup of oil in skillet, season roast with salt and pepper and brown on all sides.
  • Put roast in crockpot and add 1 cup of water or beef broth. Cook on low for 8 hours.
  • Remove roast from crockpot and let rest for 5-10 minutes while making gravy.
  • 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!
  • 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.

Questions & Replies

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  1. The Beef on Weck is not just a Buffalo thing, I am from south of Rochester and it is very well known there too...I would say it is more of a Western New York thing. It is a very good autumn sandwich, heats you up inside and out (especially with the horseradish piled on high). There are many variations on how to prepare the beef but the sandwich is definitely served with its own au jus slopping out of the roll, not gravy. That would just be a hot roast beef sandwich, so leave out the gravy, dip the cuts of your roll in the au jus before you pile the meat on and don't be stingy with the horseradish, get a paper towel and a drink and enjoy that sandwich. Forget about dessert cause you'll be going back for seconds of this great Western New York favorite!!!
  2. I have not made this, but I have a couple of comments. I was born in Buffalo. Good idea on the rolls. The roast could probably use some more seasonings for flavor, maybe look up italian roast beef for ideas. Beef on weck is served with the beef jus, not gravy. Make sure the horseradish isn't the creamy stuff and pile it on! YUM!
  3. I'm from Buffalo and can't wait to try this at home! There is NOTHING like Beef on Weck. We get it every time we go back to visit. If you want to order the buns, you can get them at (along with many other favorites from that region!!!)
  4. Very good. You Can Get THE RECIPE FOR THE WECK ON THE INTERNET Next Time With THE REAL THING the ROLL That is what makes IT


I love to cook for my large family and experiment with new recipes. I live with my husband of 31 years and have a 23 yr. old daughter that also lives in the Cincinnati area. I work full time as an accounting asst. but always find time to cook and bake.
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