Beef in Salt Crust

By MarieR

Herbed Beef in Salt Crust
Marinate in refrigerator 2 hours or overnight.

Ingredients

• 1/3 cup olive oil
• 1/4 cup grated onion
• 1 teaspoon MORTON Garlic Salt
• 1 teaspoon dried basil leaves
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• One 2 1/2 to 31b beef eye of round roast
• One 3 Ib box MORTON Coarse Kosher Salt
• 1 to 11/4 cups water

Details

Servings 6
Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Combine oil, onion and seasonings in heavy
plastic bag; mix well. Add roast; coat well
with marinade. Marinate in refrigerator 2
hours or overnight. Line roasting pan
with aluminum foil. Combine MORTON
Coarse Kosher Salt and 1 cup water to
form a thick paste, adding more water as
needed, up to 11/4 cups. Pat 1 cup paste
to a 1/2 inch thick rectangle in pan. Pat
roast dry with paper towels; insert meat
thermometer. Place roast on salt layer; pack
remaining salt paste around meat to seal well.
Bake at 350°, until thermometer registers 140°, about
1 hour 20 minutes, for medium doneness. Steam may cause salt
crust to crack slightly during roasting. Remove from oven; let stand 10 minutes.
Remove and discard salt crust.
Makes 6 to 8 servings.