Simple and Succulent Make-Ahead Brick Roast

We travel to Israel for Pesach (Passover) and I bring my already-prepared meats with us.   I kasher (make ready for Passover) my kitchen and ovens for one day and prepare all of my meats, slice them and then deep-freeze them in advance of my trip.  It allows me to enjoy the Yom Tov (holiday) time spent in Israel without all of the heavy cooking required for our large seder and Yom Tov meals there.

My favorite make-in-advance cut of meat is Brick Roast, also sometimes called French Roast.  It is a meaty, well-marbleized, tender and delicious cut of meat.  I find that it is easy to prepare because it is shaped like a brick: rectangular and evenly thick from end to end.

brick roast sliced

I made five brick roasts for my upcoming Pesach trip.  The roasts were simple to prepare and they came out delicious.  Best of all, once they are sliced, they freeze beautifully.

Here is the recipe:

 

INGREDIENTS

4 pound Brick Roast

Marinade
1/4 cup Wine
1/4 cup liquid (can use water, wine, juice or soda)
4 tablespoons Extra Virgin Olive Oil
1-2 cloves garlic or garlic powder
4 Tablespoons lemon juice
1 large squirt  ketchup
grated ginger or powdered ginger (optional)

Montreal Steak Seasoning (optional)
 

DIRECTIONS

Place roast in baking pan starting with fattier side of the roast face down.  Combine the rest of the ingredients in a jar or plastic container.  Shake to combine.

Pierce roast with fork or tip of knife for marinade to penetrate. Pour half of marinade on the top of the roast (the leaner side).  Flip the roast over, leaving the fattier side on top.  Pierce with a fork or the tip of a knife all over.  Pour the rest of the marinade on top of the roast.  Sprinkle Montreal Steak Seasoning or your favorite rub on top of the roast.

Bring Marinated Roast to room temperature before baking.  Cover tightly with foil and cook at 325 degrees for 3 hours.  Roast should be soft when pierced in the center with a fork.  Bring to room temperature and then refrigerate for at least an hour before slicing.

This roast come out very soft and almost falls apart in your hands.  Therefore, use a very sharp knife and make sure that the roast is cold before slicing.

 

NOTES

For a more complete meal, add onion slices or large chunks, half mushrooms, carrots and/or celery to the bottom of pan before cooking.

3 comments

    1. The roast should be marinated for at least 30 minutes. It is best to marinate it overnight. Just make sure to bring the roast to room temperature before baking.

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