- 2 pounds eye of round beef roast
- salt and black pepper
- 2 teaspoons caraway seeds
- 1 tablespoon olive oil
- 4 slices Swiss cheese
- 4 Bavarian pretzel rolls
- 1/ 2 cup mayonnaise
- 1 tablespoon horseradish sauce
- 2 teaspoons Dijon mustard
Heat the oven to 450. Place a rack over a baking sheet. Season the roast all over with salt, pepper and the caraway seeds.
Heat the olive oil in a saute pan and sear the beef until it's browned on all sides, about 5 minutes. Place the roast on a rack over a baking sheet and roast for 20 minutes. When the meat registers 115 on a digital thermometer, take it out of the oven. As the beef rests it will continue to cook to 125 for perfect rare to medium-rare. Cover the roast with cling film and let it chill overnight in the fridge.
In a small mixing bowl add the mayonnaise, Dijon mustard, horseradish sauce and caraway seeds and stir to combine.
Heat the broiler. Thinly slice the roast beef. Spoon some of the mayonnaise sauce on the bottom of a bun. Pile some of the roast beef on top of the bottom bun.
Add sliced Swiss cheese on top of the roast beef and run under the broiler for just a few seconds to melt the cheese. Add the top bun and serve with chips and dill pickles.
We make homemade pretzel rolls, but fresh brioche rolls or artisan hamburger rolls from the bakery as just as good.