There’s so much awesome stuff going on in this recipe that I don’t even know where to start! I’m not even going to talk about how excited I am that football is back because… obviously.
Let’s talk about roast beef instead. Because ohmygodyouguys I made roast beef in the crockpot! Beautiful, medium-rare roast beef. In the crockpot. I’ll give you a minute to let that sink in.
Seriously, I feel like this is life changing. I love roast beef, but making it is kind of a pain in the butt. Not anymore! Throw it in there, let it do it’s thing, and two and a half hours later (a little longer if you want your cooked more) you’re rewarded with a piece of meat cooked so beautifully it might make you want to cry. There’s going to be a lot of roast beef in my kitchen this winter! Oh yes.
It took me ten months to come through on my promise of making this, and now I’m kicking myself for not doing it sooner! (The first time I mentioned making it was all the way back in December when I made Buffalo chicken meatball subs in my Buffalo Bills crockpot.)
In addition to that amazing roast beef, there’s the weck. Kummelweck rolls are kind of like pretzel rolls’ older, cooler cousin. They’re a little softer – similar to kaiser rolls – and topped with coarse salt and caraway seeds. They’re so good.
But come on. I was being lazy and making my roast beef in the crock pot so you don’t think I was about to make bread from scratch, do you? Nope. I totally cheated and used store bought Italian bread dough that I shaped into slider rolls. So easy, and you’d never be able to tell if you didn’t see the wrappers in the trash.
I think the hardest part about making these beef on weck sliders was slicing the roast beef thinly enough. That, or not eating them all myself.
Crockpot Beef on Weck Sliders
Prepared bread dough adds to the laid back nature of these sandwiches, but if you're feeling ambitious you can use your favorite from-scratch Italian or white bread recipe.
Tying the beef up with kitchen twine will help it keep it's shape and make it easier to slice, but isn't absolutely necessary.
- 2 pound bottom round or rump roast
- salt and pepper
- 2 tablespoons olive oil
- 2 tubes Pillsbury Country Italian Bread (or similar bread dough)
- 2 teaspoons coarse salt
- 2 teaspoons caraway seeds
- 1/2 cup water
- prepared horseradish
- Season the beef generously with salt and pepper. If desired, use kitchen twine to truss the beef ( see video here ).
- Heat the olive oil in a large, heavy skillet. Add the beef and cook 3-4 minutes on each side, or until deeply browned. Transfer the beef from the pan to your crockpot; insert a meat thermometer into the thickest part of the roast. For medium-rare roast beef, cook on LOW until the temperature reaches 140º – about 2.5 hours.
- While the beef cooks, prepare your slider rolls: Heat oven to 350º. Remove the dough from the tubes and cut each crosswise into 12 pieces (for a total of 24 pieces of dough). Roll each piece of dough into a ball. Remove the roast from the crockpot and tent with foil. Let sit 20 minutes.
- Mix the salt and caraway on a small plate. Gently press the top of each roll into the seasoning mixture, then arrange on a baking sheet, 2 inches apart. Bake for 15-20 minutes or until lightly golden. Remove from oven and let cool. Slice crosswise.
- Add water to the drippings that have collected in the bottom of the crockpot. Turn heat to high and bring to a simmer. Remove the twine from the beef. Slice the beef as thinly as you can.
- Dip the cut sides of the rolls in the jus. Top with sliced roast beef and a thin schmear of horseradish.
I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.