Slow-Roasted Herb-Crusted Brick Roast
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
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.
INGREDIENTS
Serves 6–8
Ingredients
- 1 3-lb (1.-kg) brick roast 2 Tbsp fresh parsley chopped
- 1 Tbsp basil chopped
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- kosher salt for sprinkling
- cracked black pepper
- 1 Tbsp granulated garlic
- 1 Tbsp olive oil
PREPARATION
Preheat oven to 250°F (120°C).
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 2 hours for a medium-rare interior.
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