Herbed Roast Beef in Salt Crust
"I make this every year for Christmas eve. I found this in the newspaper in a holiday ad for a local grocery store (I think Fred Meyer)."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 roast
- Serves:
- 4-6
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
directions
- 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.
- 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.
- 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.
- Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5 to 10 minutes in salt crust.
- 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.
- 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!
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RECIPE SUBMITTED BY
Fancy Nance
Everett, Washington
A native Washingtonian, I was raised in rural Eastern WA. I met my husband on a blind date and decided to make my home in the Puget Sound area (Western WA) been here 30+ yrs. I work fulltime at a company that makes commercial airplanes. The combination of city and country life has resulted in a diverse menu at our house. Both of our daughters enjoy cooking and are usually on each side of me at the kitchen counter.
