3-6 lbs sirloin beef or eye of round roast

Worcestshire sauce, pepper

5-10 lbs of rock salt (ice cream salt)

Coat the roast with worcestshire sauce, and pepper. You may want to let the meat marinate in the worcestshire sauce during the day.


Take a 9x13 inch baking pan and line it with aluminum foil for protection against the rock salt. Place 1/4 inch rock salt in the botoom of your pan and lightly sprinkle the layer of salt with water (as if you were ironing clothes). Put the roase into the center of the pan. Place a meat thermometer into the center of the meat for accuracy. Pour rock salt over the roast until it is totally covered and sprinkle the mountain of salt with water.


Bake in a 475 degree oven for 12 (rare) to 15 minutes per pound.


After baking, break salt on newspaper. Take out roast and wash lightly or brush, with vegetable brush, off the salt.


Place on a deep platter and cut. It will look pink inside no matter how well done you have cooked it. This is because the meat juices were seared inside.