Serves: 5
Total Calories: 166

1 10 to 11 pound rib eye roast
2 tablespoons black pepper
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons kosher salt
1 pound thick sliced bacon
1

In a medium bowl, combine pepper, garlic, onion and kosher salt. Stir well. Rub spice mixture all over all sides of the roast, set aside on a sheet pan. Pour a ½” layer of rock salt in the bottom of a 14” Dutch oven. Place the roast on the rock salt and cover the top of the roast with bacon. Fill the remaining space with rock salt, covering all of the meat. Place the lid on the oven put 1 ring of briquettes under the oven and 1 ring on the lid. Bake the roasts for 2 ½ hours to 3 hours maintaining the coals as needed.
Serves 10 to 11 one lb. servings, 16 to 20 8 oz. servings

Nutritional Facts:

Serves: 5
Total Calories: 166
Calories from Fat: 120

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
2002 Salt Lake City Olympic Chicken
Braised Cabbage and Turkey Sausage
Chicken Lombardi
Chicken Marsala
Cooking Prime Rib in Rock Salt
Dave's Slow Roasted Prime Rib
Dave's Slow Roasted Family Sized Prime Rib
Turkey Gumbo
Whiskey Glazed New York Steaks
Dave's Stuffed Giant Zucchini