1 eye of round roast (2-1/2 to 3-pounds)
1/3 cup olive oil
1/4 cup grated onion
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon 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.
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.
Serves 8 to 10.
This preparation can easily be adapted to other roasts as well.