What eagle said. Basic technique is to take about 2 or 3 boxes of kosher salt and dump them in a bowl. Add just enough water to make it feel like fluffy snow. Put a 1/2" to 1" layer on the bottom of your pan that is slightly larger than your roast. Lay the roast bone side down on the salt, then take the rest of the salt and completely encase the roast. Pack it on like making a snowman. Make a small hole in the top for inserting a therm, or if you have an ovenproof leave in therm insert it now. Put the roas in the oven (I think around 350'ish).
The salt does not make the meat salty, it just melts enough to turn the salt into a rock hard crust that acts like a dutch oven almost. When you pull the roast out you may need a hammer to break the salt crust open (it is that hard!). Additionaly I have found I like to add fresh rosmary to the salt and mix it in with the water - makes a very nice aromatic.