Reviewed: Dec. 25, 2008

I also left out the cayenne. Super juicy and delicious. Cooked it to 5 degress under what I wanted and by the time it rested it was perfect.

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Autumn Leaves

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 23, 2008

THIS IS A MUST HAVE! I use this on everything. I mix it dry and put it in an empty paprika bottle and shake it on chicken, talapia, salmon, pork, beef, burgers......you name it. This rub is awesome and have passed it on to tons of people. Thank you

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mamachef79

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Reviewed: Dec. 22, 2008

My husband and my sons absolutely loved this dish. They were all begging for seconds. I had a 4 pounder so I cooked it a little longer and doubled up on the spices. This rub is the best and could easily be used on different types of meat. This is a dish I will make often.

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Ladyviola

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

I've made this rub twice now. The recipe is simply awesome! I also use it on beef tenderloin. I made it for my son and he bragged to my son-in-law. Now my son-in-law won't use anything else. He BBQ's alot and uses this rub on many things. He said it works on almost everything he cooks. The recipe has now been distributed thoughout my whole family and we all love it. Thanks for posting it!!

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Ruthie1945

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Reviewed: Dec. 18, 2008

Way too dry.

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Susan

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Reviewed: Dec. 17, 2008

I must have done something wrong, because this was the worst roast beef I've ever had. It was so tough and tasted awful!

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Beth

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Reviewed: Dec. 14, 2008

I used this reciped on a 5 lb roast, using the suggested measurements for the 3 lb roast except I reduced the salt to 3/4 TBSP for Thanksgiving dinner. Obviously, the roast needed to cook a bit longer than recommended here but it turned out fantastic. The recipe was easy to follow. The roast was medium rare, juicy, tender and flavorful. My husband and I both think this is better than any steak either of us has ever had. I have added this recipe to my favorites and will continue to make this for special events/dinners or just for because we want a good steak for less than $20.00 with left overs.

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DDBennett

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Reviewed: Dec. 11, 2008

Wow! I'm impressed with myself. This turned out really good. A big "Thank You" to the reviewer who informed me that this needed to be sliced thin. I had no idea to do that and it really made a big difference. I left out the cayenne pepper but otherwise followed the recipe exactly. (Well, I did cook it medium-well, but that's personal preference.) I didn't think it was too salty at all. Anyway, this is going in the recipe box. It's a keeper!

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SarahRachel

Cooking Level: Intermediate

Home Town: Orange, Connecticut, USA

Living In: Gretna, Virginia, USA

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Reviewed: Dec. 10, 2008

Family and I loved this, I did need to add more oil (someone else had mentioned this) and next time I will cut down on the salt a bit. I was the only one who had an issue with this, family liked it just fine..

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LORIAICFAN

Cooking Level: Intermediate

Home Town: Berwyn, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 6, 2008

Really good. I didn't have a sirloin tip roast so I baked it at 250 for longer as suggested by others. I let it sit for 10 min (which I never do) & it was so juicy. Will make again with whatever roast I have on hand. My roasts are usually 1 1/2 lb so I just cut everything in half. Wouldn't change a thing either.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Nov. 30, 2008

With a family of 5 it's hard to find something everyone likes!!! this one EVERYONE likes!

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Bonnie

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Reviewed: Nov. 28, 2008

Hubby and kids loved it! Very easy to make.. I let it marinade in fridge for 2 days...

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Ashley

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Reviewed: Nov. 26, 2008

Really easy recipe, my family enjoyed it.

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reneea

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Reviewed: Nov. 26, 2008

Yum Yum Yum! This was great! It had great flavor and was nice and tender. I will make again.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 24, 2008

Liked the spiciness of the rub. Could cut down a bit on the salt next time. Also will try cooking in the oven rather than in the crock pot just to see if it turns out moister. Think I may have left it in the crockpot a bit too long.

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Terry

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Reviewed: Nov. 24, 2008

Absolute perfection! Thanks for this simple and delicious recipe.

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Erzsybear

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

I followed the recipe except I slow cooked at 200 for a little longer (I like red meat medium rare) This was really delicious, my husband said thank you and this is really good at least 4 times before he was done eating. The only thing I'll do different next time is back off on some of the kosher salt. EXCELLENT recipe, will become a staple in our home.

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