This is a very easy and delicious roast for sirloin. I usually find my sirloin roasts to be pretty dry since they are so lean. As a result, I marinated my roast in one of those oven safe bags and then just baked it in the bag. This also saves on the cleanup since all the marinade is inside the bag. The meat came out very moist because it steamed in the marinade. I loosely tied a twist tie on the roast so some steam can escape. At the end, I stuck the meat thermometer through the bag to get the temp and let some of the steam escape. Thanks for the recipe!!!!

This recipe made my pot roast extra special. After marinating my chuck roast overnite, I browned the meat and added four cups of water to the pan after browning to get all the wonderful flavors on the bottom of the pan. I then slow cooked the meat with the broth for eight hours, mostly on high, with onions and carrots. Quartered russet potatoes were added during the last four hours of cooking time. I added an additional two cups of water to the broth before making the gravy, and seasoned to taste. I like to put everything in a pan and put in the oven for about half and hour before serving to brown the meat and veggies a little bit more. The marinade gave the meat lots of wonderful flavor. This was the most delicious pot roast that I have ever made, thanks to this wonderful marinade recipe.

Very good marinade.

This is a really good marinade and it shouldn't be wasted on a mere roast. The sirloin roast we used was too dry and was not worthy of such a fantastic marinade. I'll be sure to use a better cut of meat next time.

SOOOOOOOOOOOOOOOOOOO Good!!! I had to use chicken broth though because I didn't have any beef and I let it sist and marinate overnight in a ziploc in the fridge, flipping it in the morning and cooking it late afternnon. I served this to my pastor and his wife and they absolutely loved it , as did all of the other guests! I recieved all rave reviews and they all talked about it for months after. It was mouthwatering, juicy and delicious!

okay.

very east, family really loved it

The roast smelled so good while cooking. I put the marinade in the bottom of the roasting pan to use as basting. But the drippings in the pan kept burning up. I was using them to baste with so I kept adding water to pan, but eventually the drippings were too burnt. I tried to use them for gravy, and it was just not good. Also, my thermometer read 160 and the meat was well done, not medium. Overall, it was eaten. I made this dinner for my Dad's birthday. He loved it! (He loves blackened/burnt meat?!) So, it wasn't a total loss.

Great marinade for my roast! I made this exactly per the recipe and had my roast marinating by about 10pm the night before I cooked it. Great flavour and comes together in a snap!

This marinade was excellent, I will keep it on hand and use on all cuts of meat including chicken and pork. I think it will come in handy this summer cooking on the grill! Thanks!