Reviewed: Sep. 26, 2011

I made this tonight and didn't take note of the kosher salt, so needless to say it was very very salty...this was my mistake not the recipes, but I wanted to point it out so others wouldn't make the same mistake. It's hard to rate it because of that, but I'm pretty confident it would have been delicious otherwise because when we cut the edges off (the most "salty" parts) the center was delicious. You need to use a meat thermometer because my roast cooked a little less than 1 hour.

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momof3m's

Cooking Level: Expert

Reviewed: Sep. 25, 2011

Used this recipe tonight on a small beef tenderloin roast and it was amazing. Used fresh minced garlic and I did cut back on the salt a bit.

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Grace

Cooking Level: Beginning

Reviewed: Sep. 14, 2011

~ This roast was AWESOME! Next time I will insert some garlic slivers in the roast. YUMMY!

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sorkat

Reviewed: Sep. 4, 2011

This delicious rub is quite appetizing!

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Kira

Cooking Level: Expert

Reviewed: Sep. 3, 2011

OUTSTANDING & short cookiing time (for a roast)...!

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PHGJMG

Reviewed: Aug. 18, 2011

This recipe is perfect! I, like Joel, like my food highly seasoned and this is seasoned to the T! Even without all the ingredients (because there were a few things I didn't have), I used what I had and it came out perfectly!!! Shared my meal with another family and they all raved about it too, how perfectly seasoned and flavourful it was! Two thumbs up for this Joel & thank you so much for sharing!

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Vanessa

Reviewed: Aug. 15, 2011

This seasoning was amazing. Although I, too, reduced the salt a little (I don't know if kosher salt is less salty than the sea salt I used), it was so so tasty. I fed it to my 3 year olds and THEY liked it too! I cooked longer, though, because I do not like medium rare meat nor am I comfortable serving it to my family for their safety. It's definitely a keeper!

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coleen

Reviewed: Aug. 14, 2011

This is seriously the best tri-tip roast recipe I've ever tasted. My husband and I have eaten tri-tip at multiple restaurants and this recipe puts those places to shame. I cannot thank you enough for posting this recipe, we will surely be referring to it time and time again.

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mommy2jake2008

Reviewed: Aug. 11, 2011

I got a 2lb sirloin tip on sale, reduced the spices to 2/3 of each and the salt to a half. I only use smoked sweet paprika and that gave it an amazing smokey scent and flavor.I left out the cayenne. I didn't have onion powder so I quartered a medium onion and threw it in a Pyrex dish with the roast and baked uncovered. I am concerned about cooking in/with aluminum. I make all my chicken and beef roasts in Pyrex dishes they don't require greasing or adding water either, the meat will give out it's own juices and it never sticks. I reduced the baking heat 25 degrees as you should with baking in Pyrex dishes and roasted it 30 minutes per lb because I prefer it medium. My roast came out tender and perfect and released about half a cup of delicious juice/gravy in the pan. Make sure to let it sit when done as indicated or else most of the inner juices will run out while cutting and your meat will end up being tough. Hubby gave it a thumbs up. He had to have a sandwich immediately! Overall we loved the herbs and spices and the roast was a great success. I also threw in some potatoes and eggplants to roast on the bottom rack :) nice sides to go with it. It's a keeper.

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foodiemonster

Cooking Level: Expert

Reviewed: Jul. 26, 2011

This our new staple for pork roasts! I've used this recipe twice and have loved it both times. Even though I did use 1T (table) salt, I thought it was still delicious. I'll half it next time, however.

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