Navigation Menu+

Ox Roast

Posted on May 13, 2008 by in Main Dishes, Recipes | 0 comments

Ox Roast

ox roast
photo by nickgraywfu cc_sharealike
This is my hometown’s version of Beef on Wick. Ox Roast is a Pennsylvania Dutch delicacy. It can be found at all the annual carnivals and summer fairs, usually served up by the local fireman. It is said the Ox Roast was brought to the area from the railroad workers. The guys building the railroad were fed this dish. It was slow-cooked outdoors overnight and fed to the railroad workers during the day. Its typical to serve the sandwich with a side of horseradish. This recipe will make about 15 servings. Perfect amount for your next outdoor summer gathering!

kitchenaid-gourmet-distinctions-roaster cuisinart-electric-knife


5 pound beef round roast
1/4 cup onion, chopped fine
1/4 cup celery chopped fine
1/4 cup carrot chopped fine
2 cloves garlic chopped fine
1/2 teaspoon freshly ground black pepper
2 cups beef broth
1/2 (1 ounce) package dry onion soup mix
2 cups water
salt and coarsely ground pepper to taste


Preheat the oven to 200 degrees.

In a large roasting pan add the water and then dissolve the dry soup mix. Next add the beef broth, onion, celery, garlic and pepper. Season the beef with salt and pepper and add to the center of a roasting pan.

Place the roasting pan in the oven uncovered. After 1 hour of roasting, start basting every 30 minutes. Using a meat thermometer check the temperature, and bake until the internal temperature of the roast reaches 130 to 140 degrees. Note: Once the temperature has reached 110 degrees, start checking more often.

When the roast is done, place the meat on a platter, and set aside. Place the roasting pan onto the stove top and simmer to reduce the sauce to about half. This may take 10-15 minutes depending on the size of pan. Pour the juice over the meat, and let it cool in the juices. When the meat has cooled, wrap in foil and refrigerate overnight. Place juices in a separate container and refrigerat overnight.

The next day, unwrap the roast and slice against the grain as thinly as possible using an electric knife or a sharp carving knife. Skim the fat from reserved juices and heat the meat in the juice over low heat. Ad more salt and pepper to taste before serving.

Serve on a warm bulkie roll with a side of horseradish.

468 ad

Submit a Comment