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Lynn's Herb Salt Roast

1 eye of round roast (2-1/2 to3 pounds)
1/3 cup olive oil
1/4 cup grated onion
1 tsp. garlic salt
1 tsp. dried basil leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1 box Kosher salt (3 pounds)
1-1/4 cups water

 
 Combine oil, onion and seasonings in heavy plastic bag; mix well.
 Add roast; coat well with marinade and refrigerate 2 hours to overnight.
 Preheat oven to 350°F. Line roasting pan with aluminum foil.
 Combine Kosher salt and water to form a thick paste. Pat 1 cup of paste into a 1/2-inch thick rectangle in foil lined pan.
 Place roast on salt layer; pack remaining salt paste around meat to seal well.
 Bake at 350°F 60-70 minutes or until thermometer registers 135°F. (Steam may cause salt crust to crack slightly during roasting.)
 Remove from oven; let stand 15 minutes. Remove and discard salt crust. Carve thinly.
 
He's an honest man - you could shoot craps with him over the telephone.

- Earl Wilson