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One of Texas Beef Council's most requested recipes.

Herbed Beef in Salt Crust

1 (2 1/2 to 3-pound) eye of round roast
1/3 cup olive oil
1/4 cup grated onion
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 box Kosher salt (3 pounds)
1 1/4 cups water

1. Combine oil, onion and seasonings in heavy plastic bag; mix well.
2. Add roast; coat well with marinade and refrigerate 2 hours to overnight.
3. Preheat oven to 350°F. Line roasting pan with aluminum foil.
4. 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 atop salt layer and pat remaining paste over top and sides, sealing roast completely.
5. Bake at 350°F 60 to 70 minutes or until thermometer registers 135°F. (Steam may cause salt crust to crack slightly during roasting.)
6. Remove from oven; let stand 15 minutes. Remove and discard salt crust. Carve thinly.

Makes 8 to 10 servings.

Tip: This preparation can easily be adapted to other roasts as well.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.