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Herbed Beef in Salt Crust

Rated as 4.43 out of 5 Stars

"Even though encrusted in salt, the beef browns while remaining exceptionally moist."
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Original recipe yields 8 servings (8 to 10 servings)


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  1. Combine oil, onion, garlic salt, basil, marjoram, thyme, and pepper in a heavy plastic bag; mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Line roasting pan with aluminum foil.
  3. Combine kosher salt and water to form a thick paste. Pat 1 cup paste to a 1/2-inch thick rectangle in pan. Pat roast dry with paper towels; insert meat thermometer. Place roast on salt layer; pack remaining salt paste around meat to seal well. Bake for 60 to 70 minutes, or until thermometer registers 140 degrees. (Steam may cause crust to crack slightly.) Remove from oven; let stand 10 minutes. Remove and discard salt crust.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 21
  1. 28 Ratings

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Most helpful positive review

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. Th...

Most helpful critical review

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. ...

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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. Th...

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.

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 you...

When I make a beef roast at the holidays, this is the Only one I make. It is perfect and if it isn't broke, who am I to try and fix it? This could not be more simple, marinade the meat, make a s...

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 ...

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...

I am making this again tonight but first made it back in 2003 (?). It was an easy was to prepare the tenderloin while we entertained our guests. As others mentioned, the salt crust presentatio...

I made this for dinner. It was the best roast beef I ever made! I made one little tweak: added 2T balsamic vinegar to the marinade. This cooked pretty quickly; faster than my calculations. I...

When I lived in Brazil, I saw at numerous occasions that they do it this way with the salt crust and every time it had been a huge surprise as to how tender and tasty the meat were.