Herbed Beef in Salt Crust

1 eye of round roast (2 1/2 to 3 pounds)

1/3 C. olive oil

1/4 C. grated onion

1 t. garlic salt

1 t. dried basil leaves

1/2 t. dried marjoram leaves

1/2 t. dried thyme leaves

1/4 t. pepper

1 box Kosher salt (3 lbs.)

1 1/4 C. 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 foiled lined pan. Place roast on salt layer; pack remaining salt paste around meat to seal well.

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.