Rock Salt Roast

Recipe by Sackville
READY IN: 2hrs 20mins
YIELD: 1 roast




  • Preheat oven to 375 degrees F.
  • Season the meat with pepper.
  • Insert a meat thermometer into the middle of the thickest part of the lean muscle.
  • Slather the meat in mustard, until it is entirely covered.
  • Cover a roasting pan in foil and then put a thick layer of rock salt on the bottom of the pan, about the size of the bottom of the roast.
  • Set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
  • Completely cover the remainder of the roast with rock salt, pressing it into the mustard.
  • A lot of salt will fall off into the pan, but that doesn't hurt.
  • Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
  • After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
  • Repair any cracks or holes, using any left over salt and mustard.
  • Double check the degree of doneness on the meat thermometer near the end of the roasting time.
  • Let stand 15 minutes.
  • The roast will be encased in a'shell'.
  • Hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
  • Remove the shell, and place the roast on a cutting board.
  • Slice, and serve with horseradish sauce.
  • Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven.
  • One six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on.