Salt-Crusted Roast Beef

Julie Hicks


This recipe makes every cook look like a pro! I served this at a women's luncheon and it was fabulous!!


★★★★★ 2 votes

30 Min
1 Hr 15 Min


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  • 4-5
    portobello mushrooms
  • 4 clove
  • 2 tsp
    fresh thyme
  • 1/2 tsp
    freshly ground black pepper
  • 2 Tbsp
    olive oil
  • 2-3 lb
    eye of round roast
  • 3 c
  • 1 1/2 c
    kosher salt
  • 3 Tbsp
    fresh thyme

How to Make Salt-Crusted Roast Beef


  1. Preheat oven to 375. Line a 9x13 pan with aluminum foil. In a food processor place mushrooms. Process until finely chopped. Add garlic, 2 t. thyme and black pepper. While processor is running slowly add olive oil until mixture is combined and begins to cling together. Rub mushroom-garlic mixture on oustide of roast and set aside.
  2. In large bowl combine flour, salt, and 3 T. thyme. Stir in 1 c. of water to form a dough. If dough is too dry add 1 T. of water at a time. On a lightly floured surgace roll dought to twice the size of the roast. Place roast on one side of the dough. Fold remaining dough over roast. Wet seams with a little water and pinch to seal (make sure thare are no holes).
  3. Roast for 1-1/4 hrs. (for rare) or 2 hrs. (for medium). Remove from oven and let sit for 15 minutes.Remove salt crust by tapping with a meat mallet. Pull crust away and discard. Slice thinly. Serve warm or cold.

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About Salt-Crusted Roast Beef

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy

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