Even though encrusted in salt, the beef browns while remaining exceptionally moist.
INGREDIENTS (for 8 servings):
- 1/3 cup olive oil
- 1/4 cup minced onion
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 3 pounds beef roast
- 3 pounds kosher salt
- 1 1/4 cups water
Combine oil, onion, garlic salt, basil, marjoram, thyme, and pepper in a heavy plastic bag; mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Line roasting pan with aluminum foil.
Combine kosher salt and water to form a thick paste. Pat 1 cup paste to a 1/2-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 for 60 to 70 minutes, or until thermometer registers 140 degrees. (Steam may cause crust to crack slightly.) Remove from oven; let stand 10 minutes. Remove and discard salt crust.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.