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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
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.
3-pound (1- and- 1/2-kilogram) brick roast
2 tablespoons fresh parsley, chopped
1 tablespoon basil, chopped, or 3 cubes Dorot Gardens Frozen Basil
1 tablespoon Haddar Dijon Mustard
1 tablespoon Gefen Honey
kosher salt, for sprinkling
cracked black pepper
1 tablespoon granulated garlic
1 tablespoon olive oil
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
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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?
In Israel it is called a “French Roast”.
Hi, does this freeze well?
Yes, you can freeze it up to three months.
Hello. I haven’t seen the term ‘brick roast’ before. What other names might it be called?
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.