Instructions

1. Place your roast in a large container and pour a prepared marinade over it. Cover the pan with a lid. Marinate the roast in the refrigerator for up to 2 hours. You can make a marinade with equal parts olive oil and acidic element, such as balsamic vinegar or lemon juice. Add seasonings to taste, such as salt and pepper and aromatics, like garlic, onions and fresh herbs.

2. Preheat your oven to between 325 and 350 degrees Fahrenheit and line a roasting pan with foil. Remove the roast beef from the marinade about 30 minutes before cooking and let it sit at room temperature.

3. Combine water and rock salt in a large mixing bowl. Use 3 cups of rock salt for three-quarters to one cup of water. Stir the salt and water vigorously until the mixture starts to form a paste resembling wet snow. You can opt to use egg whites instead of water for a firmer paste at a ration of 1 egg white for every 2 cups of salt.

4. Place the roast fat side up on the foil-lined roasting pan and coat it entirely with the rock salt mixture, adding a one-quarter-inch-thick layer all around the roast. Pat it firmly into the roast to make it adhere.

5. Place the roast in the oven to cook for roughly 20 to 25 minutes per pound, until a meat thermometer inserted in the thickest part reads at least 145 F for safe consumption.

6. Transfer the roast to a cutting board and let it rest for 15 minutes. Use a mallet or small hammer if necessary to crack the salt crust and remove it from the roast beef before slicing and serving.