Reviewed: Apr. 26, 2009

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!

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Reviewer:

Leaving99

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Apr. 3, 2009

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!

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Reviewer:

ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Feb. 11, 2009

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.

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Reviewer:

ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Jan. 30, 2009

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!

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Reviewer:

KATHYANNE

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

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Reviewed: Sep. 27, 2008

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.

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Reviewer:

irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 29, 2008

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!!!!

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