Reviewed: Oct. 13, 2008

Turned out deliciously! I used a 6 lb roast, so I doubled the recipe for the rub adding a tsp of dried rosemary, and substituted granulated garlic for the powder. We applied the rub the night before and sealed the roast in a ziploc. The flavouring was wonderful and was an absolute hit. Thanks, Joel

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BCGIRL62

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Reviewed: Oct. 13, 2008

Family loved it. Kids and all. What a surpise. Followed directions. Yummy.

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ANDREALEE

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

I used Kosher salt, but still found the meat to be too salty which spoiled the dish for me. Also, I used a sirloin tip roast, but it looked nothing like the picture posted. I *might* make this again, but it's doubtful. My husband who loves meat would only subject himself to leftovers one night leaving the rest of it for me to eat for lunch and ultimately throw away. A waste...

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Sundae Morning

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

Turned out tender and good. Will be making this again!

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Oct. 13, 2008

This is very flavorful. I did cut the cayenne pepper a bit since we don't care for hot flavors and added more garlic & onion powder. It turned out perfect and everyone loved it.

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Nichole

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Reviewed: Oct. 12, 2008

The flavoring was nice but it took two hours to cook at my house and at that point the rest of dinner was done an hour ago. I will try again sometime with different timeing!

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Amy

Cooking Level: Expert

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Reviewed: Oct. 10, 2008

Great rub with a little kick. I made it up in the morning, rubbed my roast with it and sealed it in a zip lock bag until dinner time. I cooked my roast to be rare and it was fabulous! I will try this rub on a whole chicken next.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

I had a colleague over for dinner who likes to limit her carbs...I made this for the first time and it was a huge hit! It was almost done when she arrived and the wonderful smell of roasted beef with the spices was all over the house. My kids loved it too - definitely a hit. However I did omit the cayenne pepper, since my wife and kids don't appreciate spicy foods the way I do.

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Jeff

Cooking Level: Expert

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Reviewed: Oct. 8, 2008

Oh My Goodness! This is the BEST roast recipe i have ever had! There was so much flavor in this rub. I followed the recipe exactly as stated and it is perfect! There were NO leftovers! Thanks for the great recipe!

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Angelina

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

FANTASTIC! I followed the recipe exactly and will definitely be adding this one into our fall and winter dinner rotation. I'd be proud to serve it to guests as well. I roasted fingerling and baby butterball potatoes alongside the roast and served it with baked acorn squash and corn on the cob.

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beefbaby

Cooking Level: Professional

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Reviewed: Oct. 6, 2008

I used Eye of round roast since my grocery store didn't have the tip roast, and it turned out excellent! It took alot longer than the recipe stated and I think it's because the cut of meat I used was much thicker. Instead of one hour for 145 degrees, it took about 2. The rub made this meat delicious and my fiance was very pleased! Turns out almost like prime rib but even more flavorful. I served it with garlic mashed potatoes and carrots. Yum!

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AutumnK81

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Reviewed: Oct. 5, 2008

My husband and our fellow wives and all our children loved it. I had to quadruple the recipe but that was not a problem. Real good and followed by homemeade apple pie.

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kilty

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: San Marino, California, USA

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Reviewed: Oct. 5, 2008

I used a bottom roast, and it worked beautifully cooked very slowly (250 degrees) to an internal temperature of 140 degrees. This generally tough cut of beef turned out marvelously tender and delightfully seasoned.

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Adoralhm

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Reviewed: Oct. 5, 2008

I made this for my hubby and I tonight. I halved the ingredients for my 1.5 lb. roast and cut back a little more on the salt. Great flavor! I also made gravy with the juice from the meat - delish! No need to add salt to the gravy, all the spices in the rub gave it a bit of a kick. Can't wait to make sandwiches with the leftovers.

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Denise Y.

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Reviewed: Oct. 5, 2008

Excellent Sunday dinner recipe! I saved the drippings and used coffee to make my gravy. Served with mashed potatoes and fresh swiss chard for an excellent dinner! Add a nice red wine and you are ready to serve a great dinner for family or friends!

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ThomasB

Cooking Level: Professional

Home Town: Marathon, New York, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Oct. 5, 2008

Very good. Less salt. Actually the Paprika is a good salt substitue......the rub ingredients resemble a famous "BAM" recipe. and good at that..

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COUNTRYRAY

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

Forget pot roast...this is our favorite way to eat roast. We usually cook it on the grill for easy cleanup...plus it cooks faster and comes out perfect on the inside.

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CNMHARRISON

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Sep. 18, 2008

Make this tonight and loved it! Followed the recipe with no changes and it turned out great!!..and bonus no clean up with the foil lined baking sheet!

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mika

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Reviewed: Sep. 17, 2008

Wonderful taste! The rub is more spicy than herbed, but it has a great taste. My beef tip roast was tough piece of meat, but would buy a better cut and use this rub. I would definitely make this recipe again. Thank you for recipe.

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