Original recipe yields 8 servings
I took the roast out when it was 140 degrees (rare). By the time it sat for 10 min., it was medium rare which is exactly what we wanted. This tastes like roast beef from a nice restaurant. The salt crust does not produce a salty tasting meat. Great recipe!!
This was a huge hit on Christmas Eve. Everyone raved about how tender and juicy the meat was. This was my first attempt at a roast, so I can vouch for the easiness of the recipe as well.
This recipe works great. Just be sure to line the pan with foil as indicated (don't use cooking spray) and when drying the roast be gentle and try not to remove the spices. Be sure to show your guests the roast before you put it in and after you take it out - they'll be horrified by all the salt you use and fascinated at the salt crust after the roast is done. The roast itself comes out delicious. Don't buy a cheap roast - this recipe won't make tough meat any more tender (go with a slow cooker reciped if you have a cheap roast sitting around). Oh, and ignore the "sodium" amount in the nutrition info - obviously it's wrong because it figures you'll consume the salt.