Reviewed: Nov. 2, 2009

Quite salty, but very tasty just the same. Reminded us of corned beef.

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Brook

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Reviewed: Feb. 12, 2009

This turned out nicely, and was super easy to make. I used rock salt instead of kosher salt, because it is what I had. It works to the same effect, however it won't "paste" like the kosher salt might. I just piled it on and let the roast set for 20 minutes before breaking the crust off and it turned out just fine. Very yummy, the marinade makes a positive difference from just rubbing in the herbs as I have in the past, and makes it that much easier and less messy.

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tinagail

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

This is the best thing I ever cooked! I did not pat the roast dry, I just held it for about 30 seconds & let it drip dry. My salt didnt turn into a paste (using the exact amount stated), so I poured what was left the oil/herb mixture in & mixed it by hand. It was still not a paste but I packed it on anyway. This came out PERFECT and I will DEFINATELY make this again.

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sandez

Cooking Level: Beginning

Home Town: Wallingford, Connecticut, USA

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Reviewed: Oct. 5, 2008

This was a whole new experience for me, and it came out really well. I marinated overnight, flipping the bag occasionally. When it came time to make the paste, I had to add a little more water than called for because the salt was still too dry and not "pasty" enough to adhere. You really just need to get in there with handfuls of the salt paste and smoosh it around with your hands, packing it as tightly as possible. I had no problems getting it to stay put. When the roast was done the salt crust pretty much came off in big pieces. (very easy to remove and discard) and remaining salt was easily brushed away. This technique provided a perfectly cooked roast beef that everyone enjoyed.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Nov. 12, 2006

I thought that this was a moist, cool way to cook beef, and I liked the taste it gave. I only gave it 3 stars because I thought that it was very salty - at least the outside of the meat was, where the salt crust was and some particles remained. I love salt, so it worked out well for me, but I noticed that it was too salty for other people. If I made it again, it would only be for me and my salt-worshipping friends!!!!

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2005

My entire family loves this... I always have to double the recipe as a single serving is not enough.

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Jenny

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Reviewed: Dec. 27, 2003

This recipe works great. Just be sure to line the pan with foil as indicated (don't use cooking spray) and when drying the roast be gentle and try not to remove the spices. Be sure to show your guests the roast before you put it in and after you take it out - they'll be horrified by all the salt you use and fascinated at the salt crust after the roast is done. The roast itself comes out delicious. Don't buy a cheap roast - this recipe won't make tough meat any more tender (go with a slow cooker reciped if you have a cheap roast sitting around). Oh, and ignore the "sodium" amount in the nutrition info - obviously it's wrong because it figures you'll consume the salt.

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Paul G

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2002

I sure expected this to be alot better based on the previous reviews. Possibly because I couldn't get the salt paste to adhere to the roast even while carefully using the exact amount of water. It kept dropping off the sides. Then the rest of it cracked and fell off during baking, leaving only a "hat" of salt on the top. The marinade was nice and I let mine marinate at least 24 hours. But the roast was about average as far as tenderness and moistness goes. No extraordinary flavor really. Not bad certainly, but I probably wouldn't bother again.

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SUZIN

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Reviewed: Jan. 24, 2002

This is so great!! just make sure you use exactly the amount of water called for or the salt will not work.I made this for Christmas and it was a huge hit.I plan to make it much more because it is so tasty and so easy!!

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SASSY74

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Reviewed: Jan. 9, 2001

This was wonderful! My husband does not like roast that much, he is more of a pizza man. I served this for the first time at Christmas dinner. Everyone raved. I allowed the roast to marinate for at least 24 hours. So flavorful.

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K-REN

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Reviewed: Dec. 29, 2000

This was a huge hit on Christmas Eve. Everyone raved about how tender and juicy the meat was. This was my first attempt at a roast, so I can vouch for the easiness of the recipe as well.

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KEIRA23

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Reviewed: Dec. 12, 2000

I took the roast out when it was 140 degrees (rare). By the time it sat for 10 min., it was medium rare which is exactly what we wanted. This tastes like roast beef from a nice restaurant. The salt crust does not produce a salty tasting meat. Great recipe!!

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