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Herbed Beef In Salt Crust
One of our most requested recipes.

Prep: 10 minutes
Refrigerate: 2 hours to overnight
Cook: 1 to 1-1/2 hours
Servings: Serves 8-10
1 eye of round roast (2-1/2 to3 pounds)
1/3 cup olive oil
1/4 cup grated onion
1 tsp. garlic salt
1 tsp. dried basil leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1 box Kosher salt (3 pounds)
1-1/4 cups water

Combine oil, onion and seasonings in heavy plastic bag; mix well.
Add roast; coat well with marinade and refrigerate 2 hours to overnight.
Preheat oven to 350F. Line roasting pan with aluminum foil.
Combine Kosher salt and water to form a thick paste. Pat 1 cup of paste into a 1/2-inch thick rectangle in foil lined pan.
Place roast on salt layer; pack remaining salt paste around meat to seal well.
Bake at 350F 60-70 minutes or until thermometer registers 135F. (Steam may cause salt crust to crack slightly during roasting.)
Remove from oven; let stand 15 minutes. Remove and discard salt crust. Carve thinly.