salt crust roast method

so, it's been a while, and i can't find the font button for some reason. hmmm. a somewhat less popular, as compared to an action movie, but equally trying mission impossible: maintain a weekly blog with three children, when one is less that 6 months old. cue the music, cut to the part where i fail. i'd rather see tom cruise too, i admit it. now that i am back in the saddle again i'll tell you a tale of a sirloin tip roast. this is one of those ugly buggars that comes all tied in a net as though it lacks the moral constitution to keep it together in the oven, which may be the case. i wouldn't know, i've never un-netted an uncooked roast to find out. it is, however, tasty and tender, and i advise you to try one out. ours was just under 4 pounds and was just right for 4 adults, two children, and a sandwich the next day. assuming you take my advice (i encourage you again to do so) i further advise you to try salt crusting it. okay, don't panic, it doesn't have to be super salty as an end result. i admit that the one i did last week was a bit on the oceanic side, but that was due to my somewhat free for all method of measuring (meaning i don't measure...) the ingredients for the crust. so, assuming you don't want super salty roast, one heaping table spoon of kosher salt, one teaspoon paprika, one teaspoon dried rosemary, one teaspoon black pepper, two table spoons olive oil (i really don't care what kind), and four cloves of garlic go into a wee food processor. or bullet thingy. or just mince the garlic and combine it and the spices in a bowl, what ever tickles your fancy. mix it up and let it sit out at room temperature for oh, maybe an hour. speaking of room temperature, get your roast that way. or, at least on the road to room temp. bacteria-phobe note: leaving a roast out for about and hour or two so that it doesn't go into the oven at refrigerator temperature will NOT kill you of food poisoning. it helps the meat cook evenly and within a reasonable time frame. so, assuming your roast has been out for one hour, pat it dry and cover with the rub on all sides. this includes the bottom. line a baking dish that leaves generous room on all sides with foil, 9 by 13 should do it, and plunk the roast in the center. make sure all of the rub is on the roast and, if you like pepper, grind a little extra on the top. pre heat the oven to 425 degrees, and put the roast in. leave at 425 for 15 minutes, then reduce temp to 350 and bake for about an hour, or a little more depending on how done you want it. really, medium rare is great or straight up medium. personally i use a meat thermometer for beef, it's the only way i don't come out with purple meat jello, or sawdust with gravy. provided you don't throw it right from the fridge to the oven, and you have the high temp to start with, it should be right around an hour, maybe an extra 15 minutes to medium rare. for the last 20 minutes of baking put one package of sliced baby bellas all around the roast. when you hit your goal for doneness set the meat aside to rest, and mix one table spoon butter with one table spoon flour in a pan to make a roux, when it's cooked on a medium high heat for a minute or two pour the juices from the roast, along with the mushrooms into the skillet and stir thouroghly let simmer to thicken while you slice the roast and viola! dinner is served.