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1
Preheat oven to 375 degrees F.
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2
Season the meat with pepper.
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3
Insert a meat thermometer into the middle of the thickest part of the lean muscle.
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4
Slather the meat in mustard, until it is entirely covered.
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5
Cover a roasting pan in foil and then put a thick layer of rock salt on the bottom of the pan, about the size of the bottom of the roast.
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6
Set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
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7
Completely cover the remainder of the roast with rock salt, pressing it into the mustard.
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8
A lot of salt will fall off into the pan, but that doesn't hurt.
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9
Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
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10
After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
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11
Repair any cracks or holes, using any left over salt and mustard.
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12
Double check the degree of doneness on the meat thermometer near the end of the roasting time.
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13
Let stand 15 minutes.
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14
The roast will be encased in a'shell'.
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15
Hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
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16
Remove the shell, and place the roast on a cutting board.
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17
Slice, and serve with horseradish sauce.
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18
Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven.
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19
One six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on.
