Salty’s Seasoned Pepper-Crust Sunday Roast

Coat it heavy, salt it your way, and let the house fill up with Sunday. A dark pepper crust outside, rosy slices inside.

Serves: 6 to 8 · Prep: 15 min (plus 1 hr to overnight to season) · Cook: 1 hr 15 min · Total: 2 hr 45 min

Ingredients

• 1 top sirloin or eye of round roast (3 lb), patted dry
• 2 tsp kosher salt (Diamond Crystal; use 1¼ tsp if Morton)
• 2 Tbsp Salty’s Seasoned Pepper
• 1 Tbsp olive oil

Steps

1. Season the roast all over with the kosher salt. Refrigerate uncovered at least 1 hour, or up to overnight.
2. Heat the oven to 450°F. Rub the roast with the oil, then coat it heavy and even with the Salty’s Seasoned Pepper, pressing it on.
3. Set the roast on a rack in a roasting pan and roast 15 minutes to start the crust. Lower the oven to 300°F and keep roasting until the center reads 140°F, about 45 to 60 minutes more.
4. Rest the roast on a board, loosely tented, at least 10 minutes. Carryover heat will take it to 145°F or a touch above.
5. Slice thin across the grain and pass it around with gravy and mashed potatoes.

A word on salt

Salty’s Seasoned Pepper has no salt in it, so the kosher salt above does the seasoning. Salt first, pepper heavy.

Safe temps

Beef (whole cuts): 145°F, then a 3-minute rest (USDA). Pull at 140°F and let it coast up while it rests.

Swap it

During the Vault, use Big Steak Pepper for an even darker crust; it has salt and coarse pepper, so cut the kosher salt to ½ tsp.

Photo: Regina Tommasi on Pexels