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Salt and Pepper Crusted Beef

(8 Votes)
Salt and Pepper Crusted Beef
2 Hr
55 Min

Sometimes, simple is the best way to go and our Salt and Pepper Crusted Beef will make you a believer. This melt-in-your-mouth roast doesn't need a bunch of different seasonings in order to be super flavorful!

What You'll Need:
  • 1/3 cup vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 beef eye of the round roast (2-1/2 to 3 pounds), trimmed
  • 4 cups kosher (coarse) salt
  • 2 tablespoons coarse black pepper
  • 1 cup water
What To Do:
  1. In a large resealable plastic bag, combine oil, onion, and garlic; close tightly and shake to mix well. Place roast in bag, seal, and turn to coat 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, pepper, and water; mix well. 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 1/2 inch thick.
  4. Bake 55 minutes for medium doneness, or until desired doneness beyond that. Remove from oven and discard salt crust. Slice and serve.



Some roasted potatoes on the side -- need we say more??

Ratings & Comments

My Rating:  

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

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A couple of people commented on the cooking time in the recipe and that their meat looked under-cooked. According to the picture of the finished dish, it appears the meat is meant to be cooked medium to med-rare.

This meat was so flavorful but was tough and chewy. I used the meat and size stated in the recipe. I added 10 minutes to the cooking time because it was internally only 120 degrees at 55 minutes but the meat was pinkish red and a little bloody when cut so I am confident that it was not over cooked. Any advice how to get this roast to be tender and not tough? The flavor was awesome.

The first thing that comes to mind is how the roast was sliced. Roasts need to be sliced across the grain before serving. If not, it may be tough. Thank you for your question!

This meat tasted fabulous but can anyone tell me why my roast always come out very tough and chewy? I used the meat and size called for and cooked the time recommended (I did add 10 minutes to the time as it was only 110 degrees inside at 55 minutes. It was so flavorful but chewy. Any advice?

Enjoyed it but need to keep in oven more than 55 minutes next time. Was more like medium rare this time.

Discard marinade before coating with salt mixture. Roast uncovered with salt and pepper crust in place.

Not sure this would work for a person on low salt diet???

I wouldn't think so!


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