2 Reviews

I used a 3 lb. roast and cooked it to an internal temperature of 150 degrees. It was a little bit more on the well done side than I prefer so next time I will cook it to about 145 degrees. I loved the flavor of the topping and the sauce. My roast and sauce looked exactly like the pictures. I would recommend this recipe to others and will make it again.

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Marie Nixon March 22, 2008

Haven't made a beef roast in ages..I used this recipe for a 2lb roast and the results were delicious! Spicy, rich gravy, tantalizing crust on the outside of the roast, and the most amazing aromas (garlic predominating) wafting through the house while cooking. After an hour in the oven, I added veggies for roasting - nugget potatoes, carrots, onions, and needed another hour and 20 min. Roast was well done, and the veggies were delicious. Didn't have a roasted garlic and red pepper spice mix, and used 1/2 tsp red pepper flakes instead. Your pictures are great, Dannygirl...my gravy looked just like that! Thanks so much for posting.

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woodland hues March 20, 2008
BBQ & Garlic Crusted Roast Sirloin W/ Wine Gravy