Into the Frying Pan

• The simplest way to create a golden brown crust or outer coating on roast beef is by browning it it in a pan or briefly roasting it at high heat. On the stovetop, heat some oil in a skillet or Dutch oven. Add the roast beef and cook it on each side for about five minutes, until the outside of the roast is brown and slightly crisp. Transfer the roast to the oven and continue cooking it at 275 degrees Fahrenheit until the roast has cooked to an internal temperature of at least 125 F, although the U.S. Department of Agriculture recommends 145 F as the minimum safe temperature for beef. Roasting the meat in the oven will also create a crispy outer coating. You can cook the roast at high heat -- 400 to 500 F -- either at the beginning or end of the cooking time. Cook the roast at this heat for only 15 to 20 minutes, just until the outside is crispy. Keep the heat low for the remainder of the cooking time.

Pass the Salt

• Salt is sometimes used as a coating for roast beef, especially for prime rib. Roll the roast in kosher salt or coarse sea salt an hour before you plan to cook it. Aim for a layer of salt that's at least 1/8-inch thick, and feel free to add other seasonings, such as garlic or rosemary. Do not brown a roast coated with salt in a skillet; roast it in the oven instead. The salt will permeate the meat to give it moisture and flavor. When you slice the meat, much of this salty layer will crumble away.

Savory Seasonings

• A thick layer of salt makes a dramatic statement, but a more subtle approach works well, too. Combine your favorite seasonings, such as rosemary, garlic powder or thyme, with salt. Plan on about 1 tablespoon of salt per pound of meat. Sprinkle this seasoning over the roast a day or two before you cook it, then cover and refrigerate the roast until you're ready to cook it. Roast the meat in a roasting pan at 275 F for two to three hours, or until a meat thermometer inserted in the center registers 125 to 135 F. Crank the heat to 450 F and roast an additional 10 to 15 minutes.

A Flour Dip

• You may dredge a roast in flour to make a crisp coating, much as you would when making fried chicken or chicken fried steak. Combine flour with salt, pepper, garlic powder, baking powder and any other desired seasonings. Toss the roast in this mixture to lightly coat it. Brown the roast in oil in a skillet before transferring it to the oven.

A Bit of Pastry

• Beef Wellington is the ultimate coated roast beef. Typically reserved for holiday meals, this roast is covered in a cooked mushroom paste, then wrapped in puff pastry. When baked, the roast becomes tender and moist, while the puff pastry becomes golden brown. The secret to a successful beef Wellington is to start with a dry mushroom paste. This paste absorbs juice from the meat so the pastry doesn't become soggy.