Herbed Roast Beef In Salt Crust

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1/3 cup olive oil
• 1/4 cup onion, grated
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 boneless beef roast, between 4-6 pounds
• 1 (3 lb) box kosher salt (coarse)
• 1 1/4 cups water

Recipe

• 1 combine oil, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. mix well. add roast; coat well with marinade. marinate in refrigerator 2 hours or overnight.
• 2 line roasting pan with aluminum foil. combine course kosher salt and the water thoroughly until salt is well moistened. (do not add more water). pat 1 cup of moistened salt into a 1/2 inch thick rectangle in pan. pat roast dry with paper towels. insert meat thermometer. place roast on salt layer. carefully pack remaining salt mixture around meat to encase meat.
• 3 place roast in a 425 degree oven and roast about 16 - 18 minutes per pound for rare (140 degrees), 20 to 22 minutes per pound for medium (160 degrees), or 25-30 minutes per pound for well done (170 degrees). for best results, use a meat thermometer to check internal temperature.
• 4 remove roast when thermometer registers 5 degrees below desired doneness. let roast stand 5 to 10 minutes in salt crust.
• 5 to remove roast from salt, you may need to use a hammer. after removing crust, whisk away any remaining crystals with a stiff pastry or vegetable brush before carving.
• 6 if using an instant-read thermometer (the kind that isn't inserted before roasting), check the estimated cooking time. take roast out of the oven 10-15 minutes bsefore it should be done. you may have to poke a hole in the salt crust to insert themometer. continue roasting, if needed, and test temperature again in 5 minutes. enjoy!