fbpx

Recipe by Chanie Nayman

Slow-Roasted Herb-Crusted Brick Roast

add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

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.

For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.

Ingredients

Main ingredients

  • kosher salt, for sprinkling

  • cracked black pepper

  • 1 tablespoon granulated garlic

  • 1 tablespoon olive oil

Directions

For the Roast

1.

Preheat oven to 250 degrees Fahrenheit.

2.

Place roast in a roasting pan. Smear all remaining ingredients into the meat, rubbing well on all sides.

3.

Place in oven and slow-roast, uncovered, for approximately two hours for a medium-rare interior.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Slow-Roasted Herb-Crusted Brick Roast

Please log in to rate

Reviews

Subscribe
Notify of
6 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Tobey Crandell
Tobey Crandell
1 year ago

Brick Roast by any other name? Hello, I haven’t seen the term ‘brick roast’ before. Is there another common name for this cut of meat, i.e., brisket, chuck?

Question
Mark your comment as a question
En}o}wah
En}o}wah
Reply to  Tobey Crandell
1 year ago

In Israel it is called a “French Roast”.

Esti Ackerman
Esti Ackerman
1 year ago

Hi, does this freeze well?

Raquel
Raquel
Reply to  Esti Ackerman
1 year ago

Yes, you can freeze it up to three months.

Tobey Crandell
Tobey Crandell
1 year ago

Hello. I haven’t seen the term ‘brick roast’ before. What other names might it be called?

Raquel
Raquel
Reply to  Tobey Crandell
1 year ago

The French Brisket, also known as a French or Brick roast, is a chuck cut that is good for slow roasting much like the brisket. In fact, it sits right alongside the brisket on the edge of the chuck.