Usually I'd smoke or cold smoke the roast but my wife requested no smoke. We invited the in laws over and my mother in law is doing chemo right now so milder seasonings are better.
Pulled out one of enameled Dutch ovens and put the roast in a salt pack .
Marinated in Worchestshire for a night. Cut the bones off and roasted those earlier in the day to get some
Drippings for Au Jus. Seasoned with pepper, fresh rosemary, minced garlic. Packed in Rick salt. Top cap slurry consisted of salt, egg white and Worchestshire. Put in the oven at 325. Also roasted some veggies to go along. Made a faux Chef JJ smokey Au Jus with the bone drippings. Dogs got the bones.
Went to a higher IT than I normally do. Once again because the in-laws were coming over. Came out medium. Was still extremely tender though. Salt pack is a wonder for that.
Enough talk here's the photos:
2" of salt in the bottom. Used a total of 4 boxes.
Garlic pepper rosemary stuffed inside the flap. Trussed back together all tied up. Pepper garlic rosemary on the outside. Into the DO cover in salt.
Au jus simmering down. Drippings from bones, beef broth, onion, garlic, pepper tomato paste. Once again simpiler than normal.