Reviewed: Oct. 28, 2009

I really enjoyed this dish, so did my entire family, I think it would have been more flavorful if I had let the meat marinade for alittle longer, but other then that it was amazing! Thank you : D

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Oleander

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Reviewed: Oct. 3, 2009

Great marinade! I forgot the mustard and didn't use pepper, and it was still fantastic. I quadrupled this recipe to make a large batch of meat, and left it in the fridge for 24 hours. I got a big thumbs up from the "King of the Marinades" - my dad, who is a tough customer.

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kk_webb@hotmail.com

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Reviewed: Jul. 26, 2009

I marinated the steak for 24 hours+ and it was very juicy even though I grilled it a bit longer than I would have liked... I used cider vinegar in the marinade. Will definitely use this recipe again.

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gapch1026

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Reviewed: Jun. 29, 2009

Thank you for this recipe, it was a great hit! I had a 2.6 lb chuck steak and I doubled the recipe. I allowed the meat to marinate 24 hrs and then baked it in the oven with the marinade until the meat was falling apart. It was tasty and tender and I will definately make again.

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NewCook

Cooking Level: Beginning

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Reviewed: Apr. 30, 2009

It was ok but I was a bit dissapointed. I was feeding a large group of people and I dont think it was a very big hit. I really thought the vinegar was overpowering. It just had a strange aftertaste. Will not make again.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Nov. 24, 2008

This recipe turned out very delicious. Instead of broiling it, I did bake it in the oven. Broiling will leave the meat very tough. It was great the family enjoyed it.

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Fanecia Michelle

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

Excellent!! Definitely marinate overnight. Also I baked the roast in the marinade for 1 hour at 350 degrees F.

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ahottchicka

Cooking Level: Expert

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Reviewed: May 20, 2008

Good recipe, nice flavor.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: May 8, 2008

This marinade had great flavor, but it was a tad on the salty side for me.

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mamamar

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 1, 2008

This has a nice taste to it. I will make this on occassion again!

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momofmany

Cooking Level: Expert

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Reviewed: Jan. 27, 2008

Great marinade, cooked in slow cooker, was wonderful. I marinated the roast for 3 days.

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HAPMYSTER

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Reviewed: Dec. 30, 2007

Though the flavor of the marinade is really good, for some reason, my roast was still pretty tough, so I think next time I will either BBQ as directed or put it in the slow cooker (I roasted it in the oven as I don't have a BBQ). I didn't add the additional salt as with all of the other salty ingredients I didn't think it needed it. I think with the salt it would have been too salty for me. I also doubled the garlic, since we love garlic and it was the perfect garlickiness for us. I marinated it for 8 hours, I think for next time, I'll do at least 12 hours.

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Reviewer:

Meg

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 24, 2007

Great recipe, everyone loved it all the way down to the 2 year old! My only problem was with cooking it, I broiled it and it seemed to take forever until it was done. Or at least until it was not dripping bright red blood.

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robin santos

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: San Ramon, California, USA

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Reviewed: Nov. 13, 2006

This was a very good marinade, made my chuck steak very tender. The only thing I did different was I grilled mine over charcoal. First over direct heat I grilled both sides until brown then I remove to indirect heat and cook for 45min. Turning every ten min or so. I also reserved a little marinade before I added my chuck steak, to base my meat as it cooked. Also I marinade my meat overnight before cooking. Very Good!!!

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