Reviewed: Sep. 25, 2012

Wow was this good! Hubby couldn't stop talking about how good it smelled cooking.

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Reviewer:

Buttacupps

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 25, 2012

Another great recipe! VERY flavorful, and easy to make with basic spices. I will definitely use again!

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Reviewer:

Tammy Jean

Cooking Level: Intermediate

Living In: Crystal Lake, Illinois, USA

Reviewed: Sep. 18, 2012

Followed the roasting directions as stated. It was so tender I could pull the slices apart with my fingers. Whole family raved over it. I did use fresh garlic and didn't use the cayenne because of the kids. Excellent.

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Milli

Reviewed: Sep. 8, 2012

I followed this recipe exactly, except I halved the salt. I had a 5 and 1/2 lb sirloin tip roast, let it sit at room temp about an hour, and roasted it at 350. I pulled it from the oven when the meat thermometer read 130, covered it in foil, let it rest until the temp came up to 140, and sliced it thin. A perfect medium rare, with a nice crust from the rub. I will make this again and again. Thank you!

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Reviewer:

LaurieP

Cooking Level: Expert

Home Town: Auburn, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Sep. 6, 2012

I thought it was a great rub, I used it on tri tip, a little spicy for the kids but the rub was only on the outside, so they were still able to eat it. Very flavorful.

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Crystal Chavez

Reviewed: Sep. 4, 2012

This recipe is great! I'm a hesitant cook, especially since I have an old oven, but his roast came out wonderful!! I added a bit of ground mustard to this as well.

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Reviewer:

sjmatt

Reviewed: Sep. 3, 2012

Very good. Made per recipe; only thing I can say, is that if you are not into 'hot', you may want to back off on cutting both the peppers in this recipe in half. I made with Bavarian Potato Dumplings & Buttercup Squash. I also made a gravy and added water to cut the heat out a little in the 'pepper' department.

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Reviewer:

Brenda the Baker

Cooking Level: Intermediate

Living In: Wenatchee, Washington, USA

Reviewed: Aug. 29, 2012

Very easy to make and absolutely delicious.

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Reviewer:

Subvet

Cooking Level: Beginning

Home Town: Islip Terrace, New York, USA

Living In: Princeton, Texas, USA

Reviewed: Aug. 18, 2012

This was GREAT! I cooked it on the grill with my handy/dandy talking thermometer and it came out perfect!

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Tara

Reviewed: Aug. 15, 2012

I make this all the time, always to rave reviews. I made one mistake a few times -- roasting in a dish way too big for the cut. Make sure the cut of meat fits nicely in your dish, and it turns out fantastic every time. It's even better the next day for two reasons: First, the flavor has had time to sink into the meat. Second, you can pour the juices over the meat, then reheat it that way. Highly recommended.

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