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Issue 561: Slow-Roasted Herb-Crusted Brick Roast

Chanie Nayman

Beautiful marbling and herbs take this roast to another dimension

Wednesday, September 27, 2017


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.


Serves 6–8

  • 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


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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