When I’m standing at the butcher counter deciding what kind of roast I want, brick roast is what my hand reaches for time and time again. It’s packed with flavor from all the marbling, and the herbs give it another dimension of flavor. You get the best results when you serve this medium rare.
Slow-Roasted Herb-Crusted Brick Roast
- Cooking and Prep: 2 h
- Serves: 6
For the Roast
Preheat oven to 250 degrees Fahrenheit.
Place roast in a roasting pan. Smear all remaining ingredients into the meat, rubbing well on all sides.
Place in oven and slow-roast, uncovered, for approximately two hours for a medium-rare interior.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis