How to Cook a Brick Roast – Easy recipe: 8 Steps

When I look back at my culinary escapades, the vibrant feasts of holiday dinners hold a poignant space in my memories. The sizzle of the grill, the wafting scent of herbs and spices, and the orchestrated dance of flavors in every bite—it’s an enchantment hard to resist. Over time, amidst the galaxy of dishes I’ve brought to life, there’s a mesmerizing allure in the richness and depth of the Brick Roast. Today, as we tread the path of this gastronomic marvel, I offer not just a recipe, but a canvas of emotions, traditions, and heartfelt moments.

Brick Roast, with its robust character, is a cornerstone of many celebratory feasts. Should you embark on this culinary quest, choosing a premium cut is paramount. In case the traditional cut is elusive, alternatives can be considered, albeit with nuanced differences in taste and texture. The essence of creating the perfect Brick Roast lies in the patient marination and slow-cooking process, culminating in a dish that promises to be the pièce de résistance of any gathering. After perfectly roasting this masterpiece, the world is your oyster in terms of accompaniments and garnishes, elevating every dining experience to an exquisite affair.

Brick Roast
Embark on a culinary journey with our impeccable brick roast guide. Savor the tradition, tips, and techniques.

Brick Roast Recipe

How To Cook A Brick Roast –  8 Steps

Brick Roast

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.
No ratings yet
Print Pin Recipe
Course: Main dishes, Party
Cuisine: French
Keyword: Brick Roast
CookingStyle: Roasting
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 120kcal
Author: Hung Dao
Add to Collection


For serving

  • Sauce or gravy optional


  • Put salt, pepper and paprika on your brick roast, making sure that both sides are well-seasoned. Place the seasoned meat in a ceramic or Pyrex.
  • Using a sharp knife, create necessary slits on the meat. Insert the sliced cloves of garlic into the cuts.
  • Pour the coffee into the Pyrex and add the mushrooms after.
  • Cover the Pyrex with lid or plastic wrap and marinate the meat overnight.
  • The next day, cover the meat with aluminium foil. Cook the marinated meat into a 400⁰F heat within 2 hours.
  • Get it out of the oven and let it cool for some time.
  • Get the roasted meat and slice it into the desired cut, and then put it back to its juices. Cover the Pyrex again and cook into the oven for another 30 minutes.
  • Serve with desired gravy or sauce.



  • You can season your brick roast with herbs and other seasonings.
  • You can substitute dried herbs and spices from the fresh seasonings.
  • If you want a medium-rare brick roast, the internal temperature of the meat should be at least 145⁰F; for the medium, 160⁰F; and pot-roast style, between 200-212⁰
Read  Moroccan Coconut Tea Cakes: Baking Elegance in Every Bite
Share on Facebook Share on Twitter


Serving: 4ounce | Calories: 120kcal | Fat: 3.5g
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Crafting the Perfect Brick Roast Using a Sous Vide Machine


  • 1 Brick Roast (3-4 pounds)
  • Salt and pepper, to taste
  • Fresh herbs of your choice (rosemary, thyme, and garlic work wonders)
  • 2 tbsp olive oil or melted butter


  • Preparation: Begin by seasoning the Brick Roast generously with salt, pepper, and your chosen herbs. Ensure that the roast is evenly coated.
  • Seal the Deal: Place the seasoned roast in a vacuum-seal bag, adding the olive oil or melted butter. Vacuum-seal the bag, ensuring there’s no air left inside.
  • Sous Vide Setup: Fill your sous vide machine with water and set the temperature to 134°F (56.5°C) for a medium-rare finish. For medium, set it to 140°F (60°C).
  • Cooking: Once the sous vide machine reaches the desired temperature, submerge the vacuum-sealed roast into the water bath. Cook for a minimum of 6 hours, but it can go up to 10 hours for a deeply intensified flavor. The beauty of sous vide is that it’s hard to overcook, as the temperature remains constant.
  • Final Searing: After the sous vide process, remove the roast from the bag and pat dry with paper towels. In a hot skillet with a bit of oil, sear each side of the roast for about 1-2 minutes until it achieves a beautiful golden-brown crust.
  • Rest and Serve: Allow the roast to rest for about 10 minutes to let the juices redistribute. Slice against the grain and serve.

Tips for making Brick Roast

Brick Roast
Discover the magic of brick roast with us—where flavors meet passion. From preparation to plate, get the complete guide.

Cooking Tips for a Sublime Brick Roast

  • Quality First: Investing in a good cut from a reputed butcher makes a world of difference. Organic, grass-fed options usually promise better flavor.
  • Temperature Matters: Whether using an oven, sous vide, or any method, maintaining consistent temperature ensures even cooking.
  • Marinating Insights: For an even flavor profile, pierce the roast with a fork before marinating. This ensures deeper penetration of flavors.
  • Resting the Roast: One of the most overlooked steps—always let the roast rest post-cooking. This ensures juicier slices.

Serving Suggestions for Brick Roast

Brick Roast
Step-by-step to mastering the art of brick roast. Join us in unveiling secrets of this classic dish.
  • Audience & Occasion: Ideal for festive occasions and family get-togethers, the Brick Roast becomes the centerpiece at formal dinners or casual Sunday brunches.
  • Complementary Sides: Roasted root vegetables, creamy mashed potatoes, or a light garden salad balance the richness of the roast. For a fresh touch, consider a tangy coleslaw.
  • Beverages: A full-bodied red wine, like a Cabernet Sauvignon, complements the deep flavors of the roast. For those preferring non-alcoholic options, a cranberry spritzer or a rosemary-infused lemonade adds a refreshing touch.
  • Diverse Ways to Serve: While traditionally served sliced, consider making gourmet sandwiches with leftovers. Alternatively, dice the roast to stir into salads or pasta for a hearty meal.

FAQs on Brick Roast

Brick Roast
From selecting the cut to the final sear, our brick roast guide has it all. Delve into tradition, taste, and tales.
  • Can I use any other cuts besides Brick Roast? While Brick Roast offers a unique flavor, similar cuts like rib roast or chuck roast can serve as alternatives, though cooking times might vary.
  • How long should I marinate the roast? Marinating overnight intensifies the flavors. However, if pressed for time, a minimum of 2-4 hours should suffice.
  • Can I freeze cooked Brick Roast? Yes, ensure the roast is cooled, then wrap it in foil, followed by a plastic wrap. It can be frozen for up to 3 months.
  • How can I ensure a crusty exterior while keeping the inside tender? The key is a quick sear post the sous vide process. This gives a delightful crust without overcooking the interior.
  • Is there a vegetarian version? While Brick Roast is inherently meat-based, similar cooking techniques can be applied to hearty veggies like jackfruit or seitan, mimicking the texture and feel.
Read  How to make Roasted Carrots with Harissa and Tahini

In the vast tapestry of culinary delights, the Brick Roast stands as an emblem of tradition, mastery, and shared moments. Beyond the layers of flavors and textures, it’s the embodiment of gatherings, stories whispered across tables, and the warmth of togetherness. As we savor the last morsels and echoes of laughter fade away, the essence of Brick Roast lingers, reminding us of the timeless bonds forged over shared meals. Here’s to the magic of cooking, the memories it evokes, and the promise of many more feasts and stories yet to unfold. Until the next culinary journey, bon appétit!

Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.
Scroll to Top