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Salt Crusted Beef

(7 Votes)
Updated September 24, 2021
Salt Crusted Beef
1 Hr 30 Min

When it comes to easy dinner recipes, this is one you have to try. Don't let the name fool you. The crust isn't going to make your beef roast super salty. Instead, it's going to lock in all the flavors so that the beef comes out so moist and tasty, it'll practically melt in your mouth. One of the great things about our Salt Crusted Beef, besides the delicious flavor, is that it's easy enough for any night of the week, but fancy enough for holiday dinners as well!

What You'll Need

  • 1/3 cup vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1 (2-1/2- to 3-pound) beef top round roast, trimmed
  • 3 cups kosher (coarse) salt
  • 3/4 cup water

What to Do

  1. In a large resealable plastic bag, combine oil, onion, garlic, and pepper; close tightly and shake to mix well. Place roast in bag, seal, and coat roast completely with mixture. Marinate 2 hours in refrigerator.
  2. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. 
  3. In a medium bowl, combine salt and water; mix well, making a thick paste. Place half the salt mixture in center of prepared pan. Place roast over salt mixture then coat with remaining salt mixture, completely coating roast and forming a crust about 1/4-inch thick. No worries, this will not make your roast salty, just moist and tasty. 
  4. Roast 1-1/2 hours or until internal temperature reaches 135 degrees F, or until desired doneness beyond that. Remove from oven, let sit for 15 minutes, then crack salt crust with the back of a spoon and discard. Slice roast across the grain and enjoy. 


Mr. Food Test Kitchen Tips

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 273
  • Calories from Fat 165
  • Total Fat 18g 28 %
  • Saturated Fat 4.8g 24 %
  • Trans Fat 0.0g 0 %
  • Protein 25g 49 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 77mg 26 %
  • Sodium 10,067mg 419 %
  • Total Carbohydrates 1.2g 0 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 0.4g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Yet it contains 10,067 mg of sodium per serving?! YIKES. No thanks.

Meat was tender and perfertly done. But it was salty. What did I do wrong? Was I to put the remaining marinate over the Roast. I did and the salt did not come off completly. Was this my error?

I cracked the salt with the handle of a butter knife and then peeled it away. Delicious!

My only question is...why doesn't this make the meat taste salty {or DOES it?} AND...would this work on pork as well? Okay, so I had 2 questions! haha

can't wait to try this!

We have been making beef like this for years. Everytime we make it for someone new, they invariably will "freak out" when they see the amount of salt used. I purchase a 3 1/2 to 4 inch thick slab of beef. I then cut slits in the meat about every inch or so. I then stuff the slits with sliced fresh garlic. I use 3 to 4 bulbs of garlic as I do this to both sides. You want your salt just moist enough to hold together. Put half the salt on one side and bake for about 20 minutes. Remove salt and flip meat over and repeat with the salt. This is usually long enough for rare meat. Cook longer for if you like your meat medium. Please note that the cooked salt is extremely hot so place it in a pan or the sink and not directly into a garbage bag as it will melt it.

Steve Raichlen also has a recipe similar to this except he puts salt on a cloth napkin, wets it down, wraps roast in it, and cooks it on lit charcoal turning it after 9 minutes I believe.


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