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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
I love this recipe because of the good cut of meat and the good-quality spices. It‘s also great for Shabbos Chanukah because Fridays are so short this time of year and this roast is cooked perfectly in under an hour. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 5-pound (2 and 1/4 kilogram) brick roast
Gefen Canola Oil, for coating pan
1 tablespoon chili powder
1 tablespoon Gefen Garlic Powder
1 tablespoon Himalayan pink salt
1 teaspoon cracked Gefen Black Pepper
1/2 teaspoon smoked paprika
1/2 teaspoon Pereg Cumin
1/2 teaspoon Gefen Onion Powder
Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius).
Mix all spices in a small bowl. Rub the spices all over the roast, pressing them into the meat.
Lightly coat the bottom of a large frying pan with oil. Heat over medium/high heat. When the oil is very hot, sear the roast on both sides until brown.
Place the pan with the roast in the oven for 15 minutes, uncovered. Turn off the oven and leave the roast inside for 45 minutes.
Take the roast out of the oven and let it sit on the counter for 10 minutes. Allow to cool, then slice.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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is this ok to make ahead ?
Brick Roast Never heard of it ! Please describe. What cut of beef?
It’s also known as French Roast.
amazing!!!!!!!!!!!!!!!!!!!!!! sooo good
Did it with square cut roast, 400° for longer, turned sides a few times, was a hit!