Salt Crusted Beef

By WISE Web Admin

Salt Crusted Beef

October 21, 2011 Updated Oct 21, 2011 at 1:48 PM EST

As our salt crusted eye of the round roast cooks, the salt forms a crust around the beef that keeps it nice and moist. When it's done cooking, we toss the crust and the result is a juicy, flavorful Salt Crusted Beef roast that's cooked to perfection.

Serves: 8

Chilling Time: 2 hr

Cooking Time: 55 min

1/3 cup vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon black pepper
1 beef eye of the round roast (2-1/2 to 3 pounds), trimmed
4 cups kosher (coarse) salt
1 cup water

1.In a large resealable plastic bag, combine oil, onion, garlic, and pepper; close tightly and shake to mix well. Place roast in bag, seal bag, and coat roast completely with mixture. Marinate 2 hours in refrigerator.

2.Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.

3.In a medium bowl, combine salt 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.

4.Bake 55 minutes for medium doneness, or until desired doneness beyond that. Remove from oven and discard salt crust. Slice and serve.

A great go-along with this juicy, tender beef has to be a good old-fashioned pile of creamy mashed potatoes.

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