You have to have a great oven to do this... I started with a 4.5 lb roast..I did 6 minutes per pound (looking for rare)..and then 2 hours and it was medium... and tough.. not as tender as I would have liked...it's only tender if you cut the slices 1/4" or less...I would do this again.. but I need a meat slicer..this makes GREAT sandwiches!!.. good flavor

Reviewed On: Oct. 26, 2009

This is a great idea on how to use up leftover grilled/roasted corn. However the flavors just don't blend well. If I make this again, I will measure the lime juice. I had three limes and the taste of lime was overpowering - also, too much cilantro - initially no one in my family liked this recipe. It took a lot of adjusting to get the flavors to blend into a dressing that I could actually serve and not kill the taste of the roasted corn - if you're not a "foodie" then you could save a lot of time by using your favorite citrus dressing as a substitute for the homemade dressing. My next go will be with a cream/mayo based dressing with a little smoke flavoring added to enhance the roasted corn.

Reviewed On: Sep. 14, 2008