Excellent rub with a slight Jamacian flair. I used this for a party of 30 people and they loved it

Fantastic! I made this roast using all fresh herbs from our garden. It had incredible flavor which carried throughout all the meat, not just the end pieces. I will be making this again.

Made this for a holiday party. It got rave reviews from all of my guests.

Awesome! It was a HUGE hit at Christmas Dinner. I added the juice of the orange I zested and I also poked holes in the meat with a fork because I forgot to marinate it for 6 hours - YIKES! I also created two sauces - a RED WINE SAUCE by adding red wine to the juices from the meat after it was cooked and then a little cornstarch mixed with wine and heated until thickened... and a WHITE SAUCE using some of the left over marinade mixed with milk and then adding a little cornstarch mixed with milk and heated until thickened. They were both delicious and a nice addition!

A nice idea to start with but a little plain for my taste. The end pieces and outer layer of the roast were very good but the bulk of the meat just tasted like...meat. If I were to make this again, I would mix the spices with a lot of olive oil and inject it in the meat before marinating overnight.

So good, I used on a piece of roast beef and everyone loved it!

This recipe was easy to prepare and the reward was fantastic! It made the whole house smell great. My husband even said this recipe is definitely a keeper!!!

The meat was very tender but we felt the rosemary overwhelmed the taste. Would probably not make again. Thanks for letting us try.

I used this recipe for a beef rib eye roast. It was very aromatic but I felt it overwhelmed the smell of the beef. Next time I will only use salt and pepper. The flavor of the herbs did not seem to affect the taste of the meat. Sorry, I will not use this recipe again.

This is the best beef tenderloin we have ever had. We made a 1 lb. tenderloin but made enough marinade for 2 lbs. VERY moist!! We had to cook it for an extra 10 minutes to get it to 140 degrees but our roaster is very heavy.

Tried this recipe for a christmas party and it was awesome. The flavors are complex yet subtle and recieved rave reviews from the guests.

This was a great recipe. I used a beef roast instead of a tenderloin and cooked it for 3 hours. It was great. I had the whole family over for my first big meal and they loved it.

This meal was a big hit, with a request for the recipe. The meat was tender and loaded with taste.

I made this roast for Christmas and the good quality of the meat with the fresh herbs and spices made this the most delicious holiday meat I've tasted. The cloves especially add the festive flavor and blend well with the meat. I made it with roasted garlic mashed potatoes and honey glazed carrots.

Made this for Christmas dinner. Got good reviews from the family (not young kids). However, I could not get the rub to be smooth enough in the food processor. This should have been done in a spice grinder or w/ mortar & pestle. As it was, we had to scrape rosemary from the servings.

My family is a "steak" eating family. I made is recipe for a Christmas Eve dinner and everyone loved it and wants me to make it again this year.

this was my first attempt with making a marinade and it turned out awesome! I hosted a dinner party and one of my guests is a chef! I had to make this good - and it turned out awesome! People are still talking about it - the only thing I changed was that I added lemon zest instead of orange zest. I also only chilled for 2-3 hours, so I can imagine how much better it would have been had I left it longer. It cant possibly get any better though thanks so much!

Nothing needs to be changed, it's very delicious! This recipe is a must!!