To make this roast a 5 star, completely pack it in Kosher Salt. Pour complete box of salt in bowl, add a few tablespoons of water, mix and pack the bottom of roasting pan the size of the roast and about 1/4 inch thick, place roast on top of packed salt and continue to pack the salt all around the roast until roast is completely covered. When roasted per thermometer, remove roast from oven, and let stand 5-10 minutes (roast will continue cooking while standing so you will want to take it out about 5 degrees before reaching desired temperature); remove course shell of salt and slice as desired. No salt taste in the roast; very, very juicy and tender. I use rib roast which is a little more expensive, but you can do this with any roast.
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