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Herbed Beef In Salt Crust
One of our most requested recipes.

Prep: 10 minutes
Refrigerate: 2 hours to overnight
Cook: 1 to 1-1/2 hours
Servings: Serves 8-10

1 eye of round roast (2-1/2 to3 pounds)

1/3 cup olive oil

1/4 cup grated onion

1 tsp. garlic salt

1 tsp. dried basil leaves

1/2 tsp. dried marjoram leaves

1/2 tsp. dried thyme leaves

1/4 tsp. pepper

1 box Kosher salt (3 pounds)

1-1/4 cups water

	Combine oil, onion and seasonings in heavy plastic bag; mix well.
	Add roast; coat well with marinade and refrigerate 2 hours to overnight.
	Preheat oven to 350°F. Line roasting pan with aluminum foil.
	Combine Kosher salt and water to form a thick paste. Pat 1 cup of paste into a 1/2-inch thick rectangle in foil lined pan.
	Place roast on salt layer; pack remaining salt paste around meat to seal well.
	Bake at 350°F 60-70 minutes or until thermometer registers 135°F. (Steam may cause salt crust to crack slightly during roasting.)
	Remove from oven; let stand 15 minutes. Remove and discard salt crust. Carve thinly.

This preparation can easily be adapted to other roasts as well.

Need help with this recipe? Go to: Roasting, Meat Thermometers

Recipes and Cooking Data Courtesy of the Texas Beef Council