Reviewed: Sep. 17, 2008

Tastes Great, wouldn't change a thing!

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 15, 2008

Great recipe, even my picky nephew thinks this one is tops.

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aa911911

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

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Reviewed: Sep. 11, 2008

My husband said this was the best dinner I have ever made... the only thing I did different was not putting in any dried thyme, and that's only because I didn't have any on hand. Oh yeah and I used 1/2 of the amount of salt called for and used table salt. Anyway this rocked!! It was really spicy, just to let you know. But great!

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Emsbenz

Cooking Level: Beginning

Home Town: Lakewood, California, USA

Living In: Yelm, Washington, USA

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Reviewed: Sep. 10, 2008

Great, don't change anything. Best roast i've ever made.

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kingbing

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Reviewed: Sep. 7, 2008

This is a good recipe. My husband, son and I thought it was pretty good, daughter did not like it, too spicy for her.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Sep. 1, 2008

Left in oven a little too long...could be good with tweaking

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Michelle Z

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Reviewed: Aug. 18, 2008

This was INCREDIBLE. I put the roast on a foil grilling pan and put it on the grill on medium for about 1 1/2 hours! Fabulous!! My husband compared this to prime rib without the fat. We did have excellent meat as well....AmericanGrassFedBeef!!!

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Kari

Cooking Level: Intermediate

Living In: Marthasville, Missouri, USA

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Reviewed: Aug. 11, 2008

My husband's review - "Mmmmmmmmnnnnn.... mmnn..... yum!.... MMMMmmmmnnnn...." I served this to my entire family and everyone from 4 to 91 was raving about the roast. We did rotissire roast on the BBQ.

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KATHYINCALGARY

Cooking Level: Expert

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Reviewed: Aug. 10, 2008

I used this rub for the first time and it worked out perfectly. I didn't have onion powder but it didn't matter. I left the rub (minus onion powder) on the roast overnight in the fridge and the next day, cooked the roast in the oven until the meat thermometer read 140°F. I let it sit for a few minutes (about 10 minutes) before slicing and serving it. The wonderful herb rub gave a fantastic flavor to the sirloin, and it was cooked just right, medium rare and tender.

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chrisLM

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 6, 2008

I have made this recipe about 4 times so far..I will never use any other rub again! It is soooo good! After making it a couple of times I decided to cut the salt in half because although it was delicious it was a little bit on the salty side. Cutting back the salt did the trick for me! Loved it on the sirloin tip roast. sooo tender..I will be making this on a pork roast tonight! Thank you for sharing this perfect recipe!

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TALLYLOO

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Reviewed: Aug. 1, 2008

This recipe was really good and super easy! I will make over and over again... my husband just couldn't get enough.

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Tracy

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 29, 2008

I used this rub on a rotisery roast for 8 guests and the entire roast disappeared! I was hesitant to use so much paprika, but it was amazing! A perfect blend. Thank you for sharing! I will be adding this to my favorites!

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Kerby

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Reviewed: Jul. 29, 2008

I've made this several times, both for family and company and it always turns out good. I will never make another roast without this rub on it!

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D. Davis

Cooking Level: Beginning

Living In: Greenville, South Carolina, USA

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Reviewed: Jul. 28, 2008

I used this rub on Salmon and baked it in the oven for 12 min on 425. After that I glazed the Salmon with a Teriyaki/Soy Sauce blend then baked it for an additional 10 min. Then toped it off with the left over glaze which made it great! My hubby loved the mixture of sweet, salty, and spicy. Wonderful recipe!

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Crystal2d5

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

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Reviewed: Jul. 18, 2008

For my roast cooking impaired self, this was super easy and turned out fantastic. The thing that needs emphasis, if there are others of you out there like me, is that this needs to be slice paper thin! We sliced it 1/4 inch thick and it was tough, but then tried it paper thin and it was just as tender as prime rib. For those of you that know you are supposed to slice this type of roast thin, sorry this is for the rest of the people out there like me that have no clue :) I followed the recipe to a tee, but only used 1/2 of the salt and half of the cayennne and it was still spicy (not the meat, but the gravy was). Also I put a cup of beef broth and a cup of water with a few bay leaves in the bottom of the pan while it roasted for the gravy. SUPER YUMMY!

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PWC1339

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 16, 2008

This was great. I added a little more garlic and onion powder, along with a little minced garlic. It came out perfect. I left it in a little longer since we like it more med-well. I served it with a brown gravy, prepared with the drippings.

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KristenB

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Jun. 30, 2008

Fantastic!

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KT=)

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 25, 2008

Well, maybe it was because I covered the roast with foil?? I also added veggies to the pan. This was almost inedible it was so spicy. Maybe it was user error... but oh. my. gosh. Leftovers didn't get eaten at all, either.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jun. 15, 2008

I'm giving 5 stars for flavor. I personally preferred less salt and pepper, but that varies from person to person. The only thing I will do differently next time will be to try on a different cut of meat, perhaps a rib roast, as the sirloin was a little dry. It was wonderful cubed and put into beef stew though. Thanks.

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: Jun. 12, 2008

This turned out perfect! I made extra of the rub and used it to roast corn on the cob in the oven. It was terrific! My family didn't like as much ont he potatoes, but asked me to make the rub again just for corn on the cob. It is spicy and even my toddler twins loved it. The roast makes great sandwiches later.

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