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This turned out beautifully! I didn't decide to make it until the morning of, so instead of marinating overnight I injected the seasonings directly into the meat and let sit in the fridge for about 6 hours before bringing to room temperature. Definitely did the trick! I served it with a cobb salad, baked mac and cheese, and corn on the cobb.
Awesome recipe! I bought this type of roast not knowing anything about the cut and found this recipe, thank god! I added a little balsamic vinegar to the marinade just for a little added flavor. I used a Black and Tan Yuengling. It came out great! We cooked it a little less than the 12 minutes per lb and took it off a little early because we were worried about overcooking. Still great! I served it with baked potato, garden fresh salad and green beans. It's a good roast for when people have differing tastes in doneness because you can always serve them an end cut. Thanks Again!!