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    Salt and Pepper Crusted Beef

    Salt and Pepper Crusted Beef

    Photo by Helen (#1) C.

    • Prep Time


    • Cook Time


    • Servings



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    • cup vegetable oil

    • 1

      small onion, finely chopped

    • 2

      cloves garlic, minced

    • 1

      beef eye of the round roast (2-½ to 3 pounds), trimmed

    • 4

      cups kosher (coarse) salt

    • 2

      tablespoons coarse black pepper

    • 1

      cup water


    In a large resealable plastic bag, combine oil, onion, and garlic; close tightly and shake to mix well. Place roast in bag, seal, and turn to coat completely with mixture. Marinate 2 hours in refrigerator. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. In a medium bowl, combine salt, pepper, and water; mix well. Place half the salt mixture in center of prepared pan. Place roast over salt mixture then coat with remaining salt mixture, completely coating roast and forming a crust about 1/2 inch thick. Bake 55 minutes for medium doneness, or until desired doneness beyond that. Remove from oven and discard salt crust. Slice and serve.


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