Reviewed: Mar. 4, 2012

The roast was ok. I would use more herbs next time and not cut into the meat. Also, I think I would cover it at least until half way. Overall, we enjoyed this roast....just needed tweeking. :)

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Reviewer:

Wendy

Reviewed: Jan. 3, 2012

outstanding...of course you need to start with a very good meat. the flavor was great just dont over cook about 160 inside temp = med will be good for most. the better the roast is raw the better it will be cooked

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1 user found this review helpful

Reviewer:

jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Sep. 7, 2011

Absolutely wonderful. It's much better than the recipe I've used for years.

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3 users found this review helpful

Reviewer:

leaflea51

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Okolona, Mississippi, USA

Living In: Red Bay, Alabama, USA

Reviewed: Jan. 8, 2011

This is very good and very easy!

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1 user found this review helpful

Reviewer:

Suzanne Shepherd

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

This rub made my Christmas roast stupendous! One of the best recipes for beef roast I've ever had. Thanks for making my holiday meal a success!!!

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1 user found this review helpful

Reviewer:

alice

Reviewed: Oct. 7, 2010

I felt like this recipe lacked flavor. I was rather disappointed considering all of the rave reviews.

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1 user found this review helpful

Reviewer:

missmiavega

Cooking Level: Intermediate

Home Town: Palestine, Illinois, USA

Living In: Saint Peters, Missouri, USA

Reviewed: Sep. 15, 2010

This was quite easy and had a wonderful mix of herb flavors. Definitely a keeper!

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1 user found this review helpful

Reviewer:

dlh

Cooking Level: Expert

Home Town: San Carlos, California, USA

Reviewed: Feb. 14, 2010

Wow, this recipe is not only easy but seriously delicious! My husband and I were trying to find a way to get rid of some of our rib roasts and this really fit the bill! The outside of the meat when it is done was simply wonderful and full of flavor - you just want to pull the top layer off and eat more. One of the sides that I made with this dish was Amy Werner's "Garlic Wedge Potatoes" from this site. Together you'll simply have a knock out dinner that would impress anyone. Thanks for a great recipe - no one on this site has ever failed me. : )

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Reviewer:

Joanna T.

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Feb. 5, 2010

This was easy and excellent aroma during cooking that made everyone hungrier. Subtle flavor from herbs was a great addition. I do not believe in cutting into the meat so I included garlic in the rub.

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3 users found this review helpful