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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KAYE STUDT

Cooking Level: Intermediate

Home Town: Brookville, Indiana, USA

Living In: Miamitown, Ohio, USA

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Reviewed: Aug. 4, 2009

excellent!!! I halved the cayenne (for the kiddos) and used some italian seasoning instead of oregano/thyme (crushing italian seasoning in the palm of my hand before adding, as it releases fresher flavor)We also used veggie oil as hubby detests EVO. I let a 6.5# sirloin roast marinate for about 6 hours in the fridge. Added quartered potatoes, sliced onion and beef broth to pan, put roast on small rack in middle, and foil wrapped the whole thing. then roasted in 325 oven for 2.5 hrs (didn't let meat get fully to room temp b4 roasting, only sat out 30 mins) OMG it was so delicious! It made the best au jus as well! whole family devoured it, and it's rare for everyone to agree on anything! next day we sliced remaining meat thin and warmed up in au jus and it made the greatest sandwiches! tytyty for a great recipe, and tytyty for this allrecipes community for great reviews that let originally clueless cooks like me make masterpieces such as this!

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mamasama

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Franklin, Indiana, USA

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Reviewed: Jul. 26, 2009

Sounded so wonderful including the reviews, but the flavors just are not for us.

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Love2Cook

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

WOW! We were looking for that perfect spice that is in our favorite store purchased BBQ sauce...paprika. You found it for us! We didn't even use our sauce after cooking. Thanks Joel.

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Liz

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Reviewed: Jul. 17, 2009

Wonderful, thanks for sharing this rub.

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KDUMAINE

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Reviewed: Jul. 4, 2009

This is wounderful! I love the seasonings, and it made a very tasty gravy. Thanks!

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 30, 2009

Best roast ever... did mine in smoker!

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superlite17

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Reviewed: Jun. 22, 2009

This is delicious! My boyfriend complimented it, and he is a verryy picky eater! I followed the recipe exactly but left out the cayenne pepper because I didn't have any. I cooked it at 300 for an hour (sirloin a little less than 1 pound) and it was tender and perfect. Try this recipe, you won't regret it!!!

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