Recipe for Rock Salt Roast - Low Carb Recipes .ws

Instructions: (Adjust these amounts according to the size of your 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.

In a large bowl or clean pail, mix together the rock salt and flour. Stir in enough water to make a mixture that just clings together.

Set the roast on its flat side and mold a one-half inch layer of rock salt mixture over the arch of bones. If the mixture has a tendency to fall off in large lumps, it is probably too wet. Either add more flour or set the mixture aside for 15 minutes, stirring occasionally. A too-dry mixture will crumble. Add a little more water. Place the roast, fat side and thermometer up, in an oiled roasting pan.

Cover the entire roast with one-half inch-thick coating of the rock salt mixture, making sure there are no cracks or holes, especially around the base. Reserve any leftover rock salt mixture.

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 the reserved rock salt mixture.

Double check the degree of doneness on the meat thermometer near the end of the roasting time.

Remove roast from the oven, pierce the hard rock salt-flour shell, lift off in sections, and discard.

Wipe the entire surface of the roast carefully with a damp paper towel to remove all traces of rock salt mixture. Place roast on a warm platter.

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.