Reviewed: Oct. 28, 2009

Excellent roast! I too added olive oil to the roast before putting on the spice rub, so that it would stick easier. My husband loved it, and he's a picky eater. I added gravy on top to make it perfect!

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Steph

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Reviewed: Aug. 16, 2009

I had never made anything like this before and it was just fabulous!!!!!!! And i made it for Thanksgiving dinner and it turned out great!!!!!! And everyone loved it I can't wait to make it again, and the flavor was awesome and it was sooooo moist.

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Vicki

Cooking Level: Expert

Living In: Tecumseh, Michigan, USA

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Reviewed: Jun. 2, 2009

This recipe is fabulous!! We have definately added this recipe to our favorites. We've made this in the slow cooker and it comes out so great. We've even drained some of the juice and had roast beef sandwiches the next day and those turned out great too.

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Mexicook

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Reviewed: Jan. 25, 2009

Yummy! Ok I admit, I fell asleep and cooked it an hour longer than I was supposed to. I took it out and it looked like a lump of charcoal, but we cut into it anyways and it was still delicious!! I do have to pay thanks to the better than usual cut of meat we had however. I used fresh parsley instead of dried by the way. I have another roast prepped and ready to go for a birthday dinner tomorrow night. Thanks!

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SKYA

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Reviewed: Dec. 25, 2008

We really enjoyed this! I used a 6 lb roast and I made the following changes: I added an additional 50% of the herbs for the larger roast, used an entire head of fresh pressed garlic and substituted dried cilantro for the parsley. I made a paste of the garlic and herbs with some olive oil and rubbed the roast. I put the roast in at 400 degrees for 1/2 hr. then reduced heat to 325 for another 2 hrs. My roast did not make enough drippings for gravy, next time I will have some beef broth on hand.

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Erica323

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Reviewed: Dec. 30, 2007

Very tasty. Took longer to cook than it was suppose to and I was going for med. rare. Cranked up the heat to 375 towards the end because I was roasting potatoes. That helped. I would use this recipe again at a little higher heat.

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Jackie S.

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Reviewed: Dec. 13, 2007

Very tasty, only change I made was to add about some paprika to the rub.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Apr. 8, 2007

This was my first time eating or cooking roast beef, and this was great!!It had plenty of flavour and was moist.I cook mine for 2 hours on a low heat,then turn it up for 30 mins.Everyone loved this beef and be making this again!! Thanks for such a nice recipe. Rasharne'teen master chef'Richards

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