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.
Oops! We could not locate your form.
RECOMMENDED
RELATED CONTENT
Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks
You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables
Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients
Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
These butternut squash muffins are an absolute winner
