@carnivorejt: Salt Crusted Eye of Round Roast Ingredients: 2 lb eye of round roast 2 lb coarse kosher salt 200 ml Red Wine Aromatic Rub: 4 tsp Chopped Fresh Rosemary 2 tsp Chopped Fresh Thyme 2 tsp Minced Garlic Instructions: Start by preparing the aromatic rub. Mix the chopped fresh rosemary, thyme, and minced garlic together in a small bowl. Take the eye of round roast and generously coat it with the aromatic rub, ensuring it's evenly distributed on all sides. Let it sit for about 30 minutes to allow the flavors to penetrate the meat. Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). While the roast is marinating, it's time to prepare the salt crust mixture. In a separate bowl, combine the coarse kosher salt and the red wine. Mix them until you have a paste-like consistency. The wine adds moisture and helps create a solid salt crust. Line a rimmed baking sheet with a layer of the salt and wine mixture, creating a bed for the roast. Place the seasoned eye of round roast in the center of the salt bed on the baking sheet. Carefully cover the roast with the rest of the salt and wine mixture. Press the mixture firmly around the roast, ensuring it creates a thick, even crust. Place the baking sheet with the salt-crusted roast into the preheated oven. Roast for approximately 1 to 1 1/2 hours or until the internal temperature reaches your desired level of doneness. Here's a general guideline for internal temperatures: Rare: 125-130°F (52-54°C) Medium Rare: 135-140°F (57-60°C) Medium: 145-150°F (63-66°C) Medium Well: 155-160°F (68-71°C) Well Done: 165°F (74°C) and above Once the roast reaches your desired internal temperature, remove it from the oven. Be cautious when handling the salt crust; it will be very hot. Carefully crack open the salt crust, and you'll find a beautifully cooked eye of round roast inside. #saltcrust #carnivorerecipes #eyeofround #roast #steak #carnivorediet #chefjt #theinnercarnivore #carnichef

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Monday 16 October 2023 15:41:38 GMT