Reviewed: Apr. 5, 2009

I made this recipe exactly the way it is here. However, I put only a teaspoon of table salt in. Turned out fantastic! It got rave reviews from my family. Even the six year old loved it. I will be making it again fo sure.

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JArithi

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Reviewed: Apr. 1, 2009

Way to salty. I quess I like the taste of sirloin and this rub did nothing to enhance the flavor. Never again.

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sandy

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Reviewed: Mar. 31, 2009

Excellent rub! I put a little too much cayenne pepper but it still came out great. We cut down on the spiciness with some left over bleu cheese sauce I made the night before. I also cut down on the cooking temp to 200 and let it cook all day. Scrumptious, thanks for sharing.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 30, 2009

It certainly doesn't get any easier than this - wow! A very tasty recipe, and so easy to whip up...we ended up slicing this up for an impromptu crowd (thought it was just going to be two of us, originally) and served with some mashed potatoes (among other things.) Will make sure I stock up on sirloin tip roast when it's on sale now, so I can make this when the mood strikes!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Mar. 29, 2009

My husband and I have made this several times and we love it. His favorite method is to put the roast in the oven at the lowest temperature so it can slow cook all day. Thanks for a delicious recipe!

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Sarah

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

This is a wonderful recipe. We always struggle with how to prepare roasts - this sirloin tip roast was super flavorful, tender and overall delightful. Thanks so much for sharing!

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Wohletz

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Reviewed: Mar. 27, 2009

This was awesome! The friends I made it for said it was the tenderest roast they'd have. The cooking time for my roast was about 4 hours - it was only half way thawed when I started cooking. Otherwise I followed the recipe to a t.

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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 26, 2009

This is the first beef roast that I've ever made that turned out amazingly well. I think next time I'll put the rub on then let the roast sit for an hour before roasting to get the flavours into the meat more (and I may slit the roast and put garlic clove halves into the roast as well). We thinly sliced the roast leftovers which were wonderful on soft rolls the next day.

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Mummy-Lou-Hoo

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

What can I add to the hundreds of reviews, but DITTO! This is truly wonderful; per other reviewers, I did increase and decreases spices to taste, but honestly, the one hour to cook is the perfect temp and amount of time. This is a MUST TRY, and will serve many since you slice it so thinly.

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Tracy

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Reviewed: Mar. 18, 2009

Not a big hit with my family. I may have over cooked a bit too. It was too dry. The flavor on the outer edges was good but the rest of it was not so hot.

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SNOWBIRD32

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Mar. 17, 2009

Excellent, My hubby thought it was a bit spicy, but it was so tender, fast and easy. a great recipe.

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Jen

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Reviewed: Mar. 14, 2009

We love hot spicy things, but the rub on this roast made the ends uneatable. The gravy I made from the roast was also very spicy. This was not a wow meal. I would leave out the cayenne pepper next time or look for a new rub.

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Ann

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Reviewed: Mar. 11, 2009

Thanks for a great recipe. We all loved it - followed recipe as written!

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Cookiemommie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Mar. 11, 2009

This was the best roast I have ever made. It was absolutely delicious. I followed the recipe exactly with only one exception- I used minced fresh garlic instead of garlic powder. Will be making this again and again!

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4isalot

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Reviewed: Mar. 10, 2009

Delicious! I did this in the slow cooker...

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Mar. 8, 2009

This was just O.K. for me. Reading the other reviews I had much higher expectations. The flavor of the rub was good. Per other reviewers I cooked on low in the crockpot on top of some balls of tin foil and I think I would of been happier if I cooked it in the oven!!

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hottie

Cooking Level: Expert

Home Town: Gaylord, Michigan, USA

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Reviewed: Mar. 5, 2009

Everyone really enjoyed this recipe. I followed the ingredient list to a T. I just baked my roast a little bit longer. Thanks!

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ahottchicka

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

wow ,i picked this recipe because of all the reviews and good ratings . It is true this is a great recipe . My first time cooking a roast in the oven ,I had some company over and was very pleased when everyone complimented the roast and asked for seconds , great flavor as well a nice amount of spice but not overpowerring ,i didnt have olive oil so i just used canola oil and it turned out great I took some beef broth and water and put it in the bottom of the pan about a half an hour before the roast was done , and it made a great gravy this ones definatelly a keeper !!!

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Alandra

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Reviewed: Mar. 3, 2009

I'll reduce the salt to a half teaspoon the next time that i make it but other than being a bit salty it was excellent!

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Cheryl

Cooking Level: Expert

Home Town: Columbus, Kansas, USA

Living In: Sparks, Oklahoma, USA

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Reviewed: Mar. 1, 2009

This roast is AWESOME!! I cooked it for about an hour and 15 minutes and I over cooked it. It was still at 140 degrees, but that's over cooked to me. Next time I will cook for 1 hour.

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Rodney Booze

Cooking Level: Intermediate

Home Town: King, North Carolina, USA

Living In: Pilot Mountain, North Carolina, USA

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Herb Rubbed Sirloin Tip Roast

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