Spiced Brick Roast 

I love this recipe because of the good cut of meat and the good-quality spices. It’s also great for Shabbos Chanukah because Fridays are so short this time of year and this roast is cooked perfectly in under an hour. 

SERVES 6–8 

• 1 5-lb (2.-kg) brick roast
• canola oil, for coating pan

SPICE RUB

• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1 Tbsp pink Himalayan salt
• 1 tsp cracked black pepper
• ¹⁄₂ tsp smoked paprika
• ¹⁄₂ tsp cumin
• ¹⁄₂ onion powder

Preheat oven to 500°F (260°C). Mix all spices in a small bowl. Rub the spices all over the roast, pressing them into the meat. Lightly coat the bottom of a large frying pan with oil. Heat over medium/high heat. When the oil is very hot, sear the roast on both sides until brown. Place the pan with the roast in the oven for 15 minutes, uncovered. Turn off the oven and leave the roast inside for 45 minutes. Take the roast out of the oven and let it sit on the counter for 10 minutes. Allow to cool, then slice.

Tip: You can use this method with a rib roast or any other cut of meat that you want to serve medium rare.

(Originally featured in FamilyTable, Issue 673)