How to Cook a Brick Roast

You don't have to be following a Kosher lifestyle to enjoy a flavorful, tender brick roast. This cut of beef, which comes from the top chuck, is among the most tender and juicy cuts of meat since it comes from a part of the animal that isn't used much. It is among the pricier cuts of meat, but is well worth the splurge. Whether you're preparing a special Shabbat or holiday meal, or simply looking to add a new recipe to your repertoire, a brick roast is an easy, elegant addition to your table.

Things You'll Need

Brick roast
Seasonings such as salt, pepper, garlic powder or paprika
Sauce or gravy (optional)

Roasting pan
Meat thermometer
Sharp knife

Instructions

Look for brick roasts with plenty of marbling. If you can't find brick roasts at your butcher shop, ask the butcher for a top chuck French roast, which is the same cut of meat.
Take the brick roast out of the refrigerator and preheat the oven to 350 degrees Fahrenheit.
Season the brick roast liberally with salt, pepper, garlic powder, paprika or any other seasonings or herbs you like. Feel free to substitute fresh ingredients for dried ones by using freshly crushed or minced garlic and freshly sliced onions. You can also make a sauce to coat the roast. For example, you can mix Passover soy sauce and lemon juice with your dry ingredients or make a gravy out of stock, water, wine and other ingredients.
Place the brick roast in a roasting pan, cooking it for approximately two to three hours. Like other roasts, you should pull it out of the oven when a meat thermometer reads about 10 degrees Fahrenheit lower than the temperature you want. If you want the meat to be medium-rare, the internal temperature after it rests should be 145 degrees Fahrenheit, or 160 degrees Fahrenheit for medium. If you're going for more of a pot-roast type result, the temperature should reach between 200 and 212 degrees Fahrenheit.
Remove the roast from the oven and let it stand until it is cool enough to slice.

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