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This was my first time making beef roast, and it turned out absolutely perfectly. The roast was really juicy and tender. Thank you for an awesome recipe
Easy and delicious ! Had the center portion of a beef tenderloin after a few steaks were cut off. Thought it was about 4 pounds -- used a probe thermometer set for 160*F -- roasted a total of 65 minutes. Was med-well -- will take the next one off a few minutes earlier. DEE-licious ! Thanks for posting, JCC !
I made this using the sirloin tip roast. I didn't use the Italian seasoning as I don't like rosemary, so just sprinkled roast with basil, oregano, thyme, pepper and garlic powder. I only had a 4 lb roast and total cooking time was an hour 40 minutes, as we like it more medium/well. This worked out perfect and had a great flavor. Thanks for sharing JCC. Made for Fall PAC 08.
I made the recipe exactly as written using a 3 lb roast. The roast was cooked to perfection and tasted wonderful. I loved the slivers of garlic cooked into the roast and the Italian seasoning and fresh pepper seasoned gave the roast a delightful flavor. It was almost like eating prime rib. I will be using this recipe often in the future. Made for ZWT4 Zingo Potluck.
What a great recipe JCC. We really enjoyed our sirlion roast cooked this way. It was cooked perfectly and tasted amazing. I really liked the addition of the italian seasonings. Thanks so much for sharing.