I have never before seen this technique to cook a roast!
The mustard I can sort of understand. I enjoy the flavor of mustard with beef, I think it goes well.
The salt crust was new though. I was really worried that the beef would be super salty when it was done.
Let me tell you the worst part of this recipe – it is messy! Trying to get the mustard coating and then the salt is a challenge. There was mustard everywhere! And then the salt mixed with the mustard everywhere!
I would try a little harder to not get so much of the salt in the bottom of the pan. This mustard burned while cooking. Not sure if you have ever smelled burnt salt, but it isn’t a pleasant smell!
The crust does indeed harden up nicely. You really do have to break it open to remove it.
The roast was not too salty! It had a nice level of seasoning with a hint of mustard smell.
I think I would cook it a little longer next time. It was more rare than the mid-rare I was going for. The only benefit of this is that I will use the leftover meat for another recipe and it won’t be overcooked!
MAGIC EYE OF ROUND
1 Eye Of Round Roast
8 Ounces Brown Mustard
3 to 4 Cups Salt
Cover all sides and ends of the roast with brown mustard, using entire amount. Place salt on a plate; roll roast in salt, covering it completely. The salt should be thick with no meat or mustard visible. Place roast on a rack in a roasting pan. Bake in a 475 degree oven for 10 to 12 minutes per pound. When roast is cooked, crack the surface with a knife and remove the outer casing of salt and mustard. Reserving juices. Serve meat in juices sliced thin.
Comments