So, if covering a roast is the wrong way, what’s the right way? Here you go. All you really need is salt and pepper, but I’ve tried this with cumin and garlic powder too and loved the results. This version is more friendly to a wide variety of palates.
Herb Crusted Brick Roast
- Cooking and Prep: 4.5 h
- Serves: 8
Prepare the Roast
Season roast generously with salt and pepper. Preheat oven to 250 degrees Fahrenheit.
Heat oil in a sauté pan over medium heat. Add spices and stir to combine. When oil is hot, sear roast for five to seven minutes on each side to create a nice crust. (Searing does NOT seal in juices, but it does create a flavorful crust for the roast.) If some of the spices fall off, you can add more and sear it for an extra few seconds so they stick to the crust.
Place roast on top of a broiler pan, or a rack inside a roasting pan (so the roast doesn’t sit in its own liquid as it cooks). Bake four hours (or until roast is 135 degrees Fahrenheit on a meat thermometer).