1/3 cup olive oil
1/4 cup grated onion
1 teaspoon garlic salt
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (4 to 6 pound) beef rib or eye of round roast
1 (3-pound) box Morton Coarse Kosher Salt
1 1/4 cups water

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.
Line roasting pan with foil. Combine coarse kosher salt and water to form a thick slush. Pat 1 cup of mixture into a 1/2-inch-thick rectangle in the pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Pack the remaining salt mixture around the meat to seal well.
Place roast in a 425 degree F oven and roast 16 to 18 minutes per pound for rare (140 degrees F), 20 to 22 minutes per pound for medium (160 degrees F), or 25 to 30 minutes for well done (170 degrees F).
Remove roast when thermometer registers 5 degrees F below the desired doneness. Let roast stand 5 to 10 minutes in a salt crust.
To remove the crust, you may need to use a hammer. After removing the crust, whisk away any remaining salt crystals on the roast with a pastry brush.
Makes 8 to 12 servings.
NOTE: Use prime rib, the eye of round, or any beef roast that is at least 4 pounds. Smaller roasts will overcook before the crust hardens. For larger roasts, cooking time will not be much longer than for smaller roasts. Use a meat thermometer.
Use only coarse kosher salt, not table salt or rock salt.

INGREDIENTS:

1 package boneless turkey breast roast
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt
1/2 cup apple jelly
1/2 cup barbecue sauce

PREPARATION:

Rub turkey breast roast all over with salt and chili powder. Sprinkle minced garlic over roast. Place roast in large skillet.

Combine jelly and barbecue sauce. Pour over roast. Simmer covered for 30 minutes, turning over after 15 minutes. Remove from skillet and let sit 10 minutes.

Simmer sauce over medium heat for 5 to 10 minutes. Carve roast and serve with sauce.

INGREDIENTS:

1 (8 ounce) can tomato sauce
1/2 cup beef broth
1 medium onion, chopped
1 (3 to 4 pound) chuck roast
2 tablespoons vegetable oil
1/2 cup cider vinegar
1/4 cup catsup
2 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon paprika
1/8 teaspoon garlic powder

PREPARATION:

Combine first 3 ingredients in a shallow dish; add roast. Cover and marinate in refrigerator for 8 hours or overnight.

Remove roast from marinade, reserving marinade. Place roast in a Dutch oven. Combine marinade and remaining ingredients; pour over roast. Cover and bake at 350 degrees F for 2 1/2 to 3 hours or until roast is tender. Skim fat from sauce.

Serve sauce with roast.

3 pounds tied sirloin tip roast
1/2 teaspoon dried thyme leaves
2 cloves garlic, slivered
6 slices bacon
2 tablespoons Dijon mustard

Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing the pieces evenly around the roast. Rub the roast with a tablespoon of mustard, and sprinkle it with the thyme.
Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering the sides. Insert a meat thermometer into the thickest portion of the meat and roast at 325 degrees F until the thermometer registers 145 degrees F for rare or 160 degrees F for medium to well-done.

Transfer the meat to a serving board or platter. Remove the bacon and string, then replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. Spoon the sauce over the roast and slice it. Serve immediately.

Per Serving: 62 Cal (71% from Fat, 21% from Protein, 8% from Carb); 3 g Protein; 5 g Tot Fat; 1 g Carb; 0 g Fiber; 13 mg Calcium; 1 mg Iron; 239 mg Sodium; 8 mg Cholesterol

This savory blend of aniseed, fennel, caraway, dill seed, and celery seeds creates a crust-like coating for a pork roast that’s prepared in the crockpot.
1 (2 2/3 to 3-pound) pork roast
2 tablespoons soy sauce
1 tablespoon aniseed
1 tablespoon fennel seed
1 tablespoon caraway seed
1 tablespoon dill seed
1 tablespoon celery seed
1 teaspoon instant beef bouillon granules
1 cup water
Apple wedges (optional)
Mint sprigs (optional)

Trim fat from roast. Rub soy sauce over the surface of the roast with fingers.
On a large piece of foil combine aniseed, fennel seed, caraway seed, dill seed, and celery seed. Roll roast in seeds to coat evenly. Wrap roast in foil. Let meat stand in the refrigerator for 1 to 2 hours or overnight.
Remove foil from roast. If necessary, cut the roast to fit into the crockpot.
Place roast in crockpot.
In a small bowl dissolve bouillon granules in water; pour around the roast. Cover; cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
Transfer roast to a serving platter. Garnish platter with apple wedges and mint sprigs, if desired.
Strain cooking juices; pass juices with roast.
Makes 6 servings.
Nutritional facts per serving: calories: 234 , total fat: 8g, saturated fat: 2g, cholesterol: 106mg, sodium: 567mg, carbohydrate: 3g, fiber: 1g, protein: 37g, vitamin C: 4%