Ok, so I bought a big eye of round roast. Couldn't find tri-tip and want to stay with a relatively inexpensive meat. I am intrigued by the idea of a salt-crusted roast beef. I have seen recipes for this that call for either standing rib (or rib eye) or eye of round. Now these two cuts are worlds apart. It's near impossible to totally ruin a standing rib or rib-eye unless you overcook it. The eye of round I am a little dubious about. Anyone ever done this? I don't want to destroy such a big piece of meat (I think it's around 4 -5 lbs.)
The recipe calls for seasoning the roast with herbs etc., letting it sit for a while. Then covering with a slurry of kosher salt and water. Baking at 425 for about 18 mins. per lb. I am hoping this could turn out fun and edible at the same time.