Reviewed: Feb. 16, 2009

This recipe was a good start, but I found I had to tweak it for our taste and to tenderize this cut of meat. I used smoked paprika instead of regular, smoked alder salt instead of kosher (DO NOT USE TABLE SALT!), 5 cloves of fresh minced garlic instead of powder, fresh oregano and thyme instead of dried; omitted the cayenne, and used rosemary & garlic infused olive oil. Put roast on rack on top of pan, filled bottom of pan with beef broth and red wine. Roasted at 325 for 36 minutes per pound. The drippings combined with the broth and wine in the bottom of the pan made a heavenly gravy. Yum.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BenevolentEmpress

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

Absolutely loved this herb paste have used it several times on various cuts of beef. Never fails!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cdagirl

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2009

This produces outstanding flavor. But for real out-of-this world Roast Beef, follow these instructions: If you have time, marinate the roast 8+ hours. Place tri tip roast on shallow rack in roasting pan. Roast at 375 for 30 minutes, lower heat to 250 and continue to roast until internal thermometer reaches desired doneness (160 for medium, my personal favorite). Mouth watering!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Leigh

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2009

Excellent, spicy but even my 4 year old and 2 year old grandchildren asked for seconds.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

betty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

Outstanding! Everyone in my family LOVED it. I used a larger roast (5 lbs) because the smaller roasts tend to get overcooked and dry. Added potatoes around the meat the last hour which was a huge hit. I thought the cayenne pepper was a little overpowering so next time I'm cutting the amount in half. Can't wait to have this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kimberly

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Temecula, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

Very good.....gives the outer layer of beef a great tast.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Strike

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2009

I used a 3 lb sirloin tip roast that was tied. I used about 1/2 as less salt and a little less of the other spices + inserted garlic spears. (I tasted the spices after the 15 min sit time) I put the spices on and left them to sit for about an hour. (got the roast close to room temp) I put the roast on a wire rack in a baking pan on the rack 2 ledges up in the oven at 350 degrees. I removed the roast at around 130-135 internal temp. I cooked the veggies after the roast came out. Taters & carrots first till brown, then onion and mushrooms The roast was nice and pink inside. The veggies had similar seasoning and were good. My husband ate...and ate...I asked him if he liked it, he said "yeah". Then...he ate... and ate...and ate until about a lb of the meat and almost a lb of veggies were gone. Then he said he wanted more but he was too full to eat it. (Imagine that!) That's why this recipe gets 5 stars. I'll bump up the spices a little next time. (My husband is a little afraid of salt.)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Krounded

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

too spicy hot, I never was too crazy about this cut of meat to start with. The seasoning was not of my liking either.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Curinn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

This recipe was great! I did add a little twist & made gravy from the pan drippings, with flour & water, onions, garlic & crimini mushrooms, and a little soy sauce. It blended in well with the other spices that were rubbed into the roast.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tazarette

Cooking Level: Expert

Living In: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

Not thrilled with flavors and mine turned out dry on the edges and moist in the center. I prefer my roasts braised. Thanks anyway.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MDASILVA11

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

I love this combination of herbs. Excellent crowd pleaser.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rozy McCormick

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2009

I loved the rub- not too salty to me- it was kinda smoky, and had less of the bite that commercial preps have, I liked it and plan to use it again! My roast came out tender and yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

patty l

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

This was wonderful! The spice rub mixture was very flavorful. I added the rub, wrapped in saran wrap & put in the fridge for about 4 hrs. I baked it for 45min & it was alittle to cooked for us, we like out beef preaty rare. Will make again for sure!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lgebski

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2009

I made this in the Nesco at 250 F. The roast had excellent flavor and was very tender. I will make it again and again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kathy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

This recipe is awesome. Everyone raves about my brother-in-law's seared garlic roast, but this blows his out of the water. Thanks !!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DJACKS73

Cooking Level: Intermediate

Living In: Wilmington, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

awesome! i have used this for almost a year and it never fails me. i generally use it on pork tenderloin or chops ans it is great. i made this for a bbq in the summer, and i swear my brother in law almost died of happiness. i have since given the recipe to many family members and they are all in love with it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cami

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Whitby, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

Not sure what happened...the outside looked wonderful...the inside, well not so good! I even let it marinate for 24+ hours!! Wandering...thinking i'll try again! Was a busy day that day...i'm thinking i left it in longer than what i should have 8~(

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CARMELLA1010

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: South Bend, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Love it! Thank-you so much.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chocolate

Cooking Level: Intermediate

Home Town: Port Coquitlam, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2009

I didn't use the salt and used fresh, crushed garlic and thyme. I also used a air-tight glass casserole dish to bake it in. It about fell apart when I touched it with the knife! Very flavorful and hard to make enough to have leftovers. =)

Was this review helpful? [ YES ]
3 users found this review helpful