Brick Roast Recipe: Slow-Roasted Beef With Herb Crust

This slow-roasted beef brick roast transforms a humble cut into a showstopping centerpiece with minimal effort. The low-and-slow method guarantees tender meat with a herb-crusted exterior that locks in juices.

I’ve perfected this technique over years of Sunday dinners, ensuring the roast cooks evenly while developing deep, savory flavors. A simple rub of garlic, rosemary, and thyme elevates the beef without overpowering its natural richness.

The result is fall-apart tender slices with a caramelized crust, ready to serve with roasted vegetables or mashed potatoes. The aroma alone will draw everyone to the table.

This method delivers restaurant-quality results every time, with a hands-off approach that lets the oven do the work.

Ingredients for Brick Roast

Transform humble beef into a centerpiece with these carefully selected ingredients for optimal flavor and texture.

The beef is paramount for this dish. Select a well-marbled brick roast from a trusted butcher or Whole Foods—fat content ensures tenderness during the slow-roasting process. Look for vibrant color and minimal surface moisture. Fresh herbs from farmers markets or specialty grocers like Erewhon deliver superior aroma compared to pre-packaged supermarket varieties.

No fresh rosemary or thyme? Dried herbs at one-third the amount work in a pinch, though fresh is strongly preferred. For the red wine, any bold, dry Cabernet Sauvignon or Merlot will suffice—no need for expensive bottles. If avoiding alcohol, substitute with additional beef stock plus 1 tbsp balsamic vinegar. The Dijon mustard can be swapped for whole grain if preferred.

Store the raw roast in its original packaging for up to 3 days in the fridge, or freeze for 6-12 months. Fresh herbs should be wrapped in damp paper towels and refrigerated for 5-7 days. The finished dish reheats beautifully, with flavors intensifying after 24-48 hours.

Step-by-Step Instructions for Slow-Roasted Beef With Herb Crust

This method ensures tender, flavorful beef with a rich, aromatic crust every time.

Step 1: Create the Herb Rub and Season the Roast

In a small bowl, combine the 0.25 cup olive oil, 2 tbsp Dijon mustard, minced 6 cloves garlic cloves, chopped leaves from 3 whole fresh rosemary sprigs, and chopped leaves from 6 whole fresh thyme sprigs. Stir until the herbs are evenly distributed throughout the mixture.

Pat the 3 lb beef brick roast dry with paper towels to ensure the rub adheres properly. Season the roast generously with 2 tsp kosher salt and 1.5 tsp freshly ground black pepper, pressing the seasoning into all surfaces. Then, rub the herb mixture over the entire roast, massaging it into the meat. Let it sit at room temperature for 30 minutes to allow the flavors to penetrate.

Step 2: Sear the Roast for Depth of Flavor

Preheat your oven to 325°F. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef brick roast and sear on all sides until deeply browned, about 3-4 minutes per side. This step develops a flavorful crust and enhances the overall taste of the dish.

Once seared, transfer the roast to a plate and set aside. In the same pot, add the 3 whole carrots, 3 whole celery stalks, and 1 whole yellow onion (quarter the onion if not already done). Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and brown slightly.

Step 3: Braise the Roast with Wine and Stock

Return the beef brick roast to the pot, placing it on top of the vegetables. Pour in the 1 cup red wine and 1.5 cups beef stock, ensuring the liquid comes about halfway up the roast. Bring the mixture to a simmer over medium heat.

Once simmering, cover the pot and transfer it to the preheated oven. Braise the roast for 2.5 to 3 hours, turning the roast halfway through the cooking time. The beef is done when it reaches an internal temperature of 195-200°F and is fork-tender.

Step 4: Thicken the Sauce and Finish

Carefully remove the roast from the pot and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.

While the roast rests, place the pot with the braising liquid and vegetables on the stovetop over medium heat. In a small bowl, mix the 2 tbsp all-purpose flour with 2 tbsp unsalted butter to form a smooth paste (beurre manié). Stir the paste into the braising liquid and simmer for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Strain the sauce through a fine-mesh sieve to remove the solids, pressing on them to extract as much flavor as possible. Slice the roast against the grain and serve with the sauce spooned over the top.

Regional Styles of This Dish

New England Style

In New England, this dish often includes a maple glaze during the last 30 minutes of roasting. Mix ¼ cup pure maple syrup with 1 tbsp apple cider vinegar and brush it over the roast for a sweet-savory twist that pairs beautifully with local root vegetables. 🍁

Texas Hill Country

Texas pitmasters adapt this recipe by adding smoked paprika and cumin to the herb rub. The roast is often cooked with pecan wood chips in the oven for a subtle smoky flavor. Serve with pickled jalapeños for a true Lone Star touch.

French Inspiration

French cooks elevate the dish with a red wine reduction made from 2 cups Cabernet Sauvignon and 1 cup beef demi-glace. The sauce is strained and finished with 2 tbsp cold butter for a glossy, rich accompaniment to the tender beef.

Midwest Comfort

In the Midwest, the roast is often served with a creamy horseradish sauce made by blending ½ cup sour cream, 3 tbsp prepared horseradish, and 1 tsp Worcestershire sauce. This tangy addition cuts through the richness perfectly. 💛

Southern Twist

Southern cooks add 1 tbsp Creole seasoning to the herb rub and serve the roast with buttery grits or cornbread. Some even include collard greens in the braising liquid for extra depth.

Pacific Northwest

This region favors a mushroom and porcini braising liquid. Add 1 oz dried porcini mushrooms and 8 oz fresh shiitake mushrooms to the pot before braising for an earthy, umami-rich sauce.

Frequently Asked Questions