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.
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Servings: 4 people
Calories: 120kcal
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Ingredients
For serving
- Sauce or gravy optional
Instructions
- 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.
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Notes
- 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
Nutrition
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.