The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 6, 2009
Great roast, added about a tbl of worc.sauce, and since i had no italian seasoning, i used pizza seasoning with an addition to some thyme. I sliced 3 1 in. slits on the top of the roast and only used a few tbl of evoo.All the juices boiled out, but added more water and opted to cook in oven at 350 instead of stove top. After I added about 2 tbl of cornstrach and 1/2 c red wine to the juices left in the pan and used that as gravy.
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Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA
Living In: Center Barnstead, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 31, 2008
i loved it husband not so much :(
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 21, 2008
This got good reviews from my very picky family. They said I could make it again. I used a tri-tip roast that was just under 4 lbs. it cooked to well done 160* in under 2hrs. I made my own italian seasoning mix from the 2 recipes on this site. When done I thickened the juices with some cornstarch to make a nice light gravy/dip to serve with the roast. served with pasta and roasted carrots. I will use just a bit more crushed red peppers next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 10, 2008
Amazing! Don't change a thing. Made a nice herb crust when done in the oven. A little corn starch and water to thicken, and a splash of red wine...the best gravy ever. I will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 21, 2008
I marinated it in the fridge for two days before cooking and added 2 Tbsp of worshe. sauce and cooked it in the oven for 2 and a half hours and it turned out soo tender and yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 5, 2008
This was a great variation on the plain old roast! As cattle farmers I am always looking for ways to jazz up our beef and this one is a keeper. We enjoyed this very much! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 29, 2008
Absolutely fantastic. Stick to the recipe and you can't go wrong.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Stockholm, Stockholms, Sweden

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 12, 2008
OMG! If I could give this more stars I would. I used beef broth and rolled a 6 lb. rump roast in the seasoning and baked it. My favorite way to have roast. Thank you thank you thank you - my family loves it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 24, 2008
Great recipe... As a relative neophyte to the world of cooking, I found this entree to be easily prepared and definitely delicious. Did add a bit of Worcestershire sauce to enhance the flavors, as suggested by another reviewer. Served it with fresh asparagus and freshly baked sourdough, whole wheat french bread... Mmmmmm...
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Cooking Level: Intermediate

Home Town: Helena, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: Apr. 21, 2008
Good, although we're not huge beef eaters! We thought the meat was flavorful but the sauce was a bit too salty! I made gravy with the sauce... If I make again, I'd leave out the extra tsp salt since it called for 3 bouillon cubes too.
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Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 14, 2008
this was by far the BEST roast i've ever made.if you want awsome taste if you want easy if you want to feed a picky eater THIS IS THE ONE. i am telling you look no further!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 2, 2008
Absouletly tender ...juicy ....and great tasting ! Reminded Us of porketta roast....but with beef ! Thank You.
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Cooking Level: Expert

Home Town: Caspian, Michigan, USA
Living In: Augusta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 28, 2008
Very tasty. A nice change from other relatively bland roast beef recipes. I did have a prob. w/ the cook time, however; I took the meat out 1 hr. early, & it was still *very* well done. Will have to watch it more closely next time!
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Cooking Level: Beginning

Home Town: Iowa Falls, Iowa, USA
Living In: Brown Deer, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 10, 2008
We really enjoyed this. I didn't use the oil but did run olive oil on it as recommended in another review. I was afraid the spiced would be overpowering but they weren't. I cooked this in a crockpot for 8 hours and it was so tender.
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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA
Living In: Torrington, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 17, 2008
this was excellent. the rub seasons the meat to perfection!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 15, 2008
This was great! I had never made a roast before, and was intimidated, but it turned out wonderful. I put it in the crockpot for 7 hours. Made it for my BF for Valentine's Dinner. Try it with 'Red Potatoes with Beans' (also on this site) for a great meal. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 10, 2008
This was the best rump roast we ever had in 33 years of marriage. I cooked it stove-top in tightly lidded dutch oven for 6 hours and kept liquid at 1.5 cups by adding water as needed. Only used 1/4 cup oil. Added 1/2 can tomato paste to gravy. Thickened gravy at last minute with 2 T cornstarch. It has to be served in thick slices (3/4"). Do not cut more than you will eat. It can be sliced thinner the next day when cold. If you do not like slightly spicy food use just 1/4 teaspoon pepper flakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 1, 2008
Really good recipe! I followed it exactly. The beef turns out so flavorful! And it is so easy to make! I definitely will make this again.
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Cooking Level: Intermediate

Living In: Stow, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 25, 2007
To be honest, I was a little leary about trying this resipe, due to the amount of spices. I thought it was overdoing it. Boy, was I wrong! This has such a wonderful flavor! And the gravy I make from the drippings is very good as well. All I have to do is thicken it, no seasonings or salt as with a lot of other recipes. I always cook my vegetables with the meat for the last portion of the cooking time and it gives them great flavor. My family loves it.
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Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA
Living In: Hayden, Idaho, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 2, 2007
My husband grew up in Chicago and I made this recipe for him so he could have his beloved Italian Beef sandwiches. Unfortunately, this recipe was a big dud. While it was very tender, it has almost no flavor. I'll keep looking for a good italian roast beef recipe because this is not it.
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Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Sacramento, California, USA

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