Reviewed: Nov. 6, 2009

very good, omitted the cayenne petter (didn't have any) came out excellent!

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Reviewed: Nov. 1, 2009

Great roast! I used the recipe as written and it came out as a perfect classic. Literally the best roast I've ever made and I've been cooking for 40 years. I prefer this to a dry rub. And again, if it was too salty, it's because you didn't use kosher salt which has approx. half the sodium.

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INDABURGH

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Reviewed: Oct. 28, 2009

Very flavorful and moist! Gotta love it!

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jenbrown

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Reviewed: Oct. 28, 2009

GREAT RECIPE!! I made this with free range grass fed beef and it was even better. A couple things though, like the other reviews said, it was quite salty and "Joel" did say to split it in half if you don't like all the salt. That makes sense. And the amount of cayenne in it makes it just a little spicy so if you're cooking for a family that doesn't like spicy food or you don't, just omit it.

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Siena

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Reviewed: Oct. 21, 2009

DELICIOUS! I made this in the slow cooker with some veggies, and it turned out beautiful! Will definately use again!

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sarahdallalonga

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Reviewed: Oct. 20, 2009

I couldn't remember what cut of meat I bought and was afraid that it was a pot roast so I used this rub on it hoping it would give it enough flavor and tenderness to make it worth eating.I made the rub exactly as directed and used the full amount of kosher salt and didn't think it was too salty at all! I let the rub sit about 15-20 minutes and then rubbed it on the meat (which was at room temp). I baked it at 350 and after about 30 minutes I checked the temp and it was at 150. I turned the oven off and let it sit inside for about 5 more minutes before removing it completely from the oven. It made quite a bit of juice, which leads me to believe that it was a sirloin. I let the meat rest for about 10 minutes before cutting it and then poured all the drippings over the cut meat. We didn't have potatoes with our meal so we just used the drippings as they were as a dip for the meat and it was wonderful! Just the right amount of flavor and spice. This is the 2nd or 3rd time I have used this recipe and every time the flavor is fantastic! Thanks for sharing.

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pdloves2bake

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Oct. 16, 2009

The rub was very tasty - following other reviews, I put the roast in a ziploc with the rub, a little extra fresh garlic, and let it sit for about an hour - this was not long enough and next time I will foodsaver the meat with the rub on it to allow it to seep in, let it sit for 3 hours at a minimum and maybe even double the amount of rub to increase the amount of drippings. The rub flavor was fantastic and worth repeating on other cuts of meat.

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JMark

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Reviewed: Oct. 13, 2009

My rating is strictly based on the rub - delious- I used it on my eye of round steak...I had to substitute cajun season for cayenne.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 5, 2009

Cooked the meat exactly as directed, I did add vegetables though. I cut up carrots, celery, asparagus, potatoes, onions, mushrooms and garlic and coated them in the herb paste. I placed the veggies under the roast and added some red wine. I then covered just the veggie portion with foil. After an hour I removed the roast and put the veggies back in the oven for 15 more minutes. Yumm.

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LAFEMME83

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Reviewed: Oct. 4, 2009

I made this exactly as directed. I give it high ratings for the flavor. I didn't like the rare meat. My family prefers it more Medium. I had to return it to the oven for another 20 min. I took it out when the thermometer read 150. It was still too pink, but we were hungry. I sliced it and put it back in for 10 min. That seemed to get it to the correct temp. Overall, my husband, myself, and 4 year old ate it up. I will make this again.

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Oct. 3, 2009

Very nice. If looking for a nice pink center, make sure to cook just until 140 and then remove and let that puppy rest a good 15 minutes. I didn't know sirloin roast could taste so good!

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NURSEARS

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Reviewed: Sep. 30, 2009

This was excellent but because I used a much smaller roast (1.5 pounds), with some smoked paprika from Budapest, it was very spicy. However, knowing that proportions make or break a recipe, I will absolutely make this again but either with a bigger roast or less smoked paprika! Highly, highly recommend!!

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Jbuck

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Reviewed: Sep. 27, 2009

Easy and so flavorful!

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hclosinggirl

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Reviewed: Sep. 23, 2009

The rub created an excellent flavor and the roast was nice and most. Even the leftovers were not dried out. I've had friends over when making this roast and they all loved it and asked me to make this again.

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Damaris

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Reviewed: Sep. 6, 2009

I tried this recipe for the first time and thought it turned out fantastic! I did like another member and put the rub on the roast and let it sit for an hour. I cooked it in our gas barbeque, first searing it on all sides and then cooking it on indirect heat. After it was done I let it sit before slicing it and made a terrific gravy with the juices,as well as I added a tin of mushrooms to the gravy. This is a keeper, will be making it again most likely for when we have company!

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diane k.

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Reviewed: Sep. 5, 2009

Very easy and super delicious!

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smastra

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Reviewed: Sep. 1, 2009

My whole family loved this, and that's saying alot!

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Kim O'Dowd

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Reviewed: Aug. 30, 2009

This was about the best tasting piece of meat I have ever put in my mouth!! Followed the recipe exactly...so, so, yummy!!

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KGERST

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Reviewed: Aug. 19, 2009

This was my first attempt at this type of roast and it was a huge success! I followed the directions exactly and it turned out perfect. Thank you for a 5 star dish.

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GuarinoMom

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Reviewed: Aug. 5, 2009

SO, SO good!!! My daughter said that this was the best dish I have ever made! I also thought that it turned out wonderfully. I didn't really change anything from the original recipe...except maybe throwing in a few extra dashes of salt and such. My daughter asks for this very often, and refers to it as the "good meat." When she asks me to make "good meat", I know that she means this recipe!!

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