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1
Preheat oven at 350 degrees F. In a small bowl mix together kosher salt and caraway seeds.
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2
Using a pastry brush, lightly brush each roll with egg whites and sprinkle the tops with the salt and caraway seed mixture.
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3
Set each roll on a cookie sheet.
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4
Bake rolls for 3 minutes until top has set.
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5
Remove from oven and set aside.
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6
Increase oven temperature to 425 degrees F. Brush roast with vinegar and rub roast with salt and pepper.
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7
Set roast on a rack in a roasting pan.
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8
Cook roast for 20 minutes.
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9
Reduce temperature to 350 degrees F and let it cook for an additional 1 hour and 15 minutes to 1 1/2 hours basting occasionally.
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10
Use a meat thermometer to check internal temperature of roast.
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11
Cook until roast is 130 degrees F for rare, 140-150F for medium, 155F for medium well, 160F for well done.
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12
Then remove it from the oven and let roast sit for 10 minutes to rest.
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13
While meat is resting, strain pan drippings into a bowl.
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14
Serve as au jus or add a bit of flour that has been mixed water and heat to make gravy.
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15
Thinly carve meat.
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16
Add desired amount of meat to rolls and serve.
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17
Serve with optional prepared horseradish and a pickle on the side.
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18
Cooking variations: For all day slow cooking, cook at 325 degrees F until roast reaches desired temperature; or Cook in crock pot on low for 8-10 hours.
