Salt-Crusted Beef

We were a little concerned about covering a roast with 3 pounds of salt and were thinking about a plan B before we even started cooking.  We were very suprised.  This turned out very tender and moist.  It made great sandwiches.  For a really good roast beef sanchwich check out our roast beef and swiss cheese sandwich post.

http://mikes-biggreenegg.blogspot.com/2012/06/roast-beef-and-swiss-cheese-sandwiches.html

Ingredients:
1/3 cup olive oil
1 1/4 cups water
1/4 cup grated onion
1/4 teaspoon pepper
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
One 2-1/2 to 3 pound beef eye of round roast
One 3 pound box kosher salt

Combine oil, onion, and seasonings including garlic salt in a 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 kosher salt and water to form a thick paste. 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°, approximately 1 hour and 20 minutes.

Steam may cause salt crust to crack slightly during roasting.

Remove from oven; let stand 10 minutes.

Remove and discard salt crust.

 

We sliced this very thin and made our roast beef sandwiches.