Simple Crock Pot Brick Roast - Plantains & Challah

I’ll admit – the name “brick roast” doesn’t have that much appeal, but when it looked pretty soft, marbled and on sale – I figured, how bad could it be if I just threw it in the crock pot?

It turns out, I was right. It was pretty delicious. I kept it simple because I prepared it the morning before work and was short on time.

I like the way it is explained here from a kosher butcher
which meats are worth the splurge and which cheap cuts are easy to doctor up?
Brick (a.k.a shell) roast would be the splurge. Brick roast comes from the chuck area, it’s one of the pieces of the chuck eye, but the animal doesn’t use that particular muscle much, so it’s tender, juicy and has a lot of marble in it. You don’t even need to sear it to lock in the flavor. It’s a really easy steak that’s difficult to mess up. Even if you overcook it (and go beyond medium) it’ll come out juicy.” Read more: http://forward.com/food/155222/lessons-from-a-kosher-butcher/#ixzz3jPXDwnoV

Simple Crock Pot Brick Roast

1 lb brick roast

1/2 tsp salt (to taste)

1/4 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 cup beef broth

1-2 tbsp chopped parsley

Season the roast and massage it in well. Place it in the crock pot and pour the beef broth around the beef. Cook on low for 8 hours. Shred with two forks when finished and garnish with parsley if desired.