Reviewed: Oct. 27, 2009

My husband claims this was the best roast he has ever eaten. I used an outside round roast and added 1/2 tsp of lemon pepper to the spice rub. It only took 50 minutes and then I let sit 10 mins to get the temperature up to 145F for a perfect medium rare all the way through. I added a little flour and water to the drippings in the pan for flavourful gravy. I will make this again for company next time!

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DelightedBaker

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Reviewed: May 25, 2009

This is the first time I ever made a roast beef and it turned out great - the perfect blend of seasonings. My cooking time was significantly less, but it tasted delicious!

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eprairie

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Reviewed: Apr. 12, 2009

Everyone at Easter loved the Beef Roast. I cannot say anything about the recipe since I don't eat red meat, but it was unanimous that it had excellent flavor.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Oct. 7, 2008

This was the easiest to make and the best to eat...I would make this once a week.

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G!G!

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 2, 2008

This is so easy and it tastes so good. I follow this to the "t" and use a digital meat thermometer. If I can do it anyone can. Cheers,

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Michael

Cooking Level: Intermediate

Home Town: Summerland, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 1, 2008

So so easy and so so good!!! This will be my Christmas tradition from now on. My two grown boys LOVED it!

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Nancy

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Reviewed: Oct. 19, 2007

Follow this recipe just as it's given and you'll wow everyone at your table! So easy and so delicious. The proportions are exactly right.

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

excellent mix of spices, the cayenne pepper gives it a good kick. I agree that the cooking times suggested may overcook it.

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YOUNGCHEF24

Cooking Level: Expert

Home Town: Medicine Hat, Alberta, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Dec. 26, 2006

Worked very well, I loved It

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BABYICEANGEL222

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Reviewed: Dec. 24, 2006

Good recipe, but it should be noted that the roast needs to be removed before the desired temperature is reached, as it continues to cook. We took ours out at 145, but after resting it was over cooked. We decided we should have removed it at 135 instead.

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