5 lbs. Beef Tenderloin roast (or other tender cut of meat)
herb seasoning, of your choice**
**Rub meat with herbs and seasonings of your choice. I like minced garlic or garlic powder, onion powder, oregano, thyme, basil, etc.
Cover bottom of Dutch-oven with 1/4 inch salt. Place roast on top of salt and completely cover with salt. Cover with a lid. Place hot coals underneath and on top of Dutch-oven or cook in a 350 degree oven to desired internal temperature – see below. Remove coals or remove Dutch-oven from oven when internal temperature of the meat is 5 degrees lower than desired temperature. Let stand 5 – 10 min. in rock salt before carving. To carve remove salt (it may need to be cracked with a hammer), scrape off excess crystals, carve, and enjoy a very juicy and tender roast.