Morton® Salt - when it rains it pours®

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Herbed Beef in Salt Crust
View Printer-Friendly Version Add to Recipe Box More recipes with Morton^® Garlic Salt More recipes with Morton^® Coarse Kosher Salt Prep Time: 10 Minutes (Marinate 2 hours) Servings: 6 to 8

Ingredients 1/3 cup olive oil 1/4 cup grated onion 1 teaspoon Morton^® Garlic Salt 1 teaspoon dried basil leaves 1/2 teaspoon dried marjoram leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper One 21/2 to 3-lb beef eye of round roast One 3 lb box Morton^® Coarse Kosher Salt 1 to 11/4 cups water

Directions Combine oil, onion and seasoning 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 Morton^® Coarse Kosher Salt and 1 cup water to form a thick paste, adding more water as needed, up to 1 ¼ cups. Pat 1 cup paste to a ½ 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°, about 1 hour 20 minutes, for medium doneness. Steam may cause salt crust to crack slightly during roasting. Remove from oven; let stand 10 minutes. Remove and discard salt crust.