2-2 1/2 pounds eye of round roast, trimmed
¼ cup good olive oil
Kosher salt and freshly ground pepper
8 Kaiser rolls
2 tablespoons caraway seeds
2 tablespoons coarse salt
1 tablespoon cornstarch
½ cup cold water
½ cup prepared horseradish, drained
1 tablespoon mayonnaise
1 tablespoon sour cream
Preheat oven to 425 degrees. Rub the roast with olive oil, then salt and pepper. Place in shallow baking pan. Bake uncovered, 15-18 minutes per pound, or until thermometer registers 135 degrees. Remove from oven and tent loosely with foil. Set aside to rest for at least 30 minutes. Drain baking juices and add 1-2 cups beef broth to them in a bowl.
Lower oven temperature to 400 degrees.
Mix the cornstarch and water in a small bowl and stir until smooth. Microwave about 30 seconds until glue-like consistency. Brush tops of Kaiser rolls with the cornstarch mixture, then sprinkle with the caraways seeds and salt. Bake until seeds are set and rolls are crispy, 5-7 minutes.
Combine the horseradish, mayonnaise, and sour cream until smooth.
Slice roast across grain as thinly as possible. Dip slices in the au jus and pile onto prepared rolls. Serve with horseradish sauce and au jus on the side.