For my roast cooking impaired self, this was super easy and turned out fantastic. The thing that needs emphasis, if there are others of you out there like me, is that this needs to be slice paper thin! We sliced it 1/4 inch thick and it was tough, but then tried it paper thin and it was just as tender as prime rib. For those of you that know you are supposed to slice this type of roast thin, sorry this is for the rest of the people out there like me that have no clue :) I followed the recipe to a tee, but only used 1/2 of the salt and half of the cayennne and it was still spicy (not the meat, but the gravy was). Also I put a cup of beef broth and a cup of water with a few bay leaves in the bottom of the pan while it roasted for the gravy. SUPER YUMMY!

This was great. I added a little more garlic and onion powder, along with a little minced garlic. It came out perfect. I left it in a little longer since we like it more med-well. I served it with a brown gravy, prepared with the drippings.

Fantastic!

Well, maybe it was because I covered the roast with foil?? I also added veggies to the pan. This was almost inedible it was so spicy. Maybe it was user error... but oh. my. gosh. Leftovers didn't get eaten at all, either.

I'm giving 5 stars for flavor. I personally preferred less salt and pepper, but that varies from person to person. The only thing I will do differently next time will be to try on a different cut of meat, perhaps a rib roast, as the sirloin was a little dry. It was wonderful cubed and put into beef stew though. Thanks.

This turned out perfect! I made extra of the rub and used it to roast corn on the cob in the oven. It was terrific! My family didn't like as much ont he potatoes, but asked me to make the rub again just for corn on the cob. It is spicy and even my toddler twins loved it. The roast makes great sandwiches later.

This was alright. I would eat it again, but it certainly isn't one of my favorite roast recipes. I will say I avoided using cayenne so that my husband and son could enjoy the meal. I wouldn't suggest this recipe if someone asked me for a good one.

Good flavor. Next time will use less pepper though as my daughter thought it was a little spicy. Would also be good on other meats.

This is the best herb rub I have tried! The olive oil allows for browning, and together they are excellent!

Great recipe, roast is always flavorful and juicy. I did make a couple of changes, I use fresh minced garlic (we are garlic lovers)instead of powder, dried onions, instead of powder and I omit the cayenne. I also cut small slits in the roast and insert garlic cloves and braise the meat before rubbing.

Sooo good! I made this exact to the recipe. I also tossed some mini potatoes and carrots with the seasonings and olive oil and threw them into the pan with the roast. When the roast was done I removed it from the pan and put the veggies back in the oven under the broiler for a few minutes to get them crispy. A+ recipe. Will be using over and over again.

I use this every week! I've used it on pork and on sirloin tip roasts and its wonderful! I did cut the olive oil by half because my hubby thought it was a touch too greasy the first time

I followed the recipe, with the exception of reducing salt to 1/2 Tbs. Results were tender medium rare meat with a bit of heat, but overall taste won "okay" reviews. The inside wasn't very flavorful. Perhaps next time, I'll marinate the roast first, braise the outside, and then rub the spices allowing time for it to permeate the meat.

I've made this many times. Men LOVE this! Actually, everyone loves this. Leftovers make absolutely killer sandwiches! A few tips I've gleaned from the other reviewers- 1. Take the meat out of the fridge a full hour before you cook it. 2. Don't overcook it. It needs to be pink in the middle. 3. After cooking, let it sit 10 minutes before slicing. That will help hold juices in the meat. There'll be plenty of juice in the pan, which is so delicious!

Love it, love it, love it. Like others, I cut back on the cayenne (because of my 4-year-old). The first time I made it, I did not have kosher salt, so I just used less of the table salt. I now have kosher salt, and it works just fine with the amount in the recipe. I will use this recipe forever!

This is the best. I have struggled to make a good sirloin tip roast. They have always been dry. I followed the recipe although I substitued tarragon for the oregano and thyme ( a personal preference) baked until the temp was 142 F after it sat for 15 minutes it was at 146 F. A lovely medium rare. Was wonderfully juicy. My husband loved it. Will definately make it again.

YUMMY! Full of flavor, and for my tastes, not too spicy or salty. I rubbed the herbs into the roast and let it set for 6 hours. A keeper.

I thought this came out very well. I used London Broil and I didn't have cayenne pepper. I think it would have been better if I had the cayenne. Even my picky 7 year old wanted seconds!

I trimmed it before I seasoned it. My hubby said it was delicious and confided, "Much better than my mom used to make!" But, I did make it in the slow cooker. With two little ones, it was super easy and my kids LOVEd it. Even with a little bit of a spicy kick. I had it on a low setting and let it sit all day long. It was just perfect, juicy, and fell apart. Will surely make again!

I made this last night, and it was fantastic. I used hot paprika, so I cut back on the cayenne pepper a bit. The ingredient amounts are perfect, as it allowed coverage of the entire roast. The drippings were fantastic, and the meat had a nice, spicy kick to it. I'll definitely be making this again!