1 (4 1/2 lb.) beef eye or round meat
1 (8 oz.) jar brown mustard
3-4 c. Kosher salt

Cover all sides and ends of the roast with brown mustard, using entire amount. Place Kosher salt on a plate; roll the roast in it, covering it completely (the salt coating should be thick with no meat or mustard showing). Place roast on a rack in a roasting pan. Bake at 475 degrees for about 12 minutes per pound for rare, 15 minutes per pound for medium and 20 minutes per pound for well done.

When roast is cooked to the desired degree of doneness, crack the surface with a knife and remove the outer casing of salt and mustard (meat juices will be encased, making the roast tender). Carve roast into thin slices. Serve meat juices in gravy boat. 8 servings.

Note: When coating roast with salt, handle with tongs or your hands. A knife or fork might pierce the salt casing.