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Meat
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
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.
1 (3-pound) brick or French roast
salt, to taste
Gefen Black Pepper, to taste
3 tablespoons oil
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon garlic powder
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).
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Can I serve this cold?
Hi Chaja,
Sure, if that is your preference!
-Chana Tzirel from Kosher.com
I seared this for five minutes on each side, I then cooked it with a thermometer until 135, but it took about one hour instead of four hours! Does that make any sense?
It’s very unlikely, if your oven was at 250 F as instructed. I would calibrate both your meat thermometer and oven temperature to see if either of those might be off.
Does the roast get covered while cooking????
No
Is this baked uncovered?
Yes
can this be made in advance? frozen?
Yes.