Excellent flavors, even though I only had chili sauce, not paste. I know it will be even better next time with chili paste. As everyone else said, the quantities for the sauce are unrealistic. 5X is the right amount to be served over rice. I made this along with brown rice and broccoli lo mein and busted my gut.

Reviewed On: Dec. 18, 2011

Another 5-stars from me. Every time I've tried en eye of round or sirloin tip it's a tough, bland failure. This was perfect! I inserted a meat probe before putting in the oven so I wouldn't have to open the oven during cooking. 3.1 pound roast, 22 minutes at 475F, then reduced to 180F. After one hour I turned on the temperature probe and simply waited for the meat to reach 145F. Rested for 20 minutes, and it was a perfect meium throughout. Enough drippings for a rich, delicious gravy. I'm not sure what happened to those who gave a 1-start review. I'm glad mine turned out. Couldn't be easier.

Reviewed On: Nov. 20, 2011

I wish my experience was the same as the 5-star reviewers. I looked forward to these all week. I cooked them for 3 hours and they weren't even close to tender. I gave them another half hour, but then it was time to eat so I had to just go with it. Very tough, had to be cut into cubes...unappetizing. I estimate they probably needed a minimum of 5 hours.

Reviewed On: Jun. 26, 2011