Preheat oven to 450 degrees Fahrenheit (220 degrees Celsius).

Brush the balsamic vinegar over the roast. Smear the garlic and pepper over the top.

Allow roast to stand at least 30 minutes to come to room temperature.

Place kosher salt in a large bowl. Pour in water and mix to a snowy consistency.

Place a handful of salt on the bottom of your roasting pan. Set roast on the salt.

Carefully pack the remaining salt around the entire roast, working from the bottom up. If you’d like, you can insert a meat thermometer and pack the salt around it.

Bake for 15 minutes.

Lower heat to 325 degrees Fahrenheit (170 degrees Celsius) and continue to bake. Total cooking time equals about 15 minutes per pound. (Cooking time will depend on the size of your roast.)

When the roast’s internal temperature reaches 125–130 degrees Fahrenheit (52–54 degrees Celsius) for medium rare or 145 degrees Fahrenheit (63 degrees Celsius) for medium, remove it from the oven. Allow it to stand five minutes.

Carefully remove the hardened salt crust and brush off any excess salt from the roast.

Transfer the roast to another pan. Allow it to stand 15 minutes before slicing.