So grateful for my amazing blender that i used step by step to create the marinade. With the price of a roast now it is crutcial to make the most of it. Used a cheaper cut and loved the results. Baked butternut squash, roast, mashed potatoes and a lovely Shiraz... Life is good!, Thanks
Followed recipe fairly closely and it turned out great. I put the meat on the warming rack of my grill and used the heat from both burners to cook it and had no problem. Will definetely cook this again.
Since it's the middle of winter, I didn't want to fire up the grill. But this marinade was great on the 4 lb. bottom round roast that I didn't know how to cook. I kept it in the marinade for 36 hours and then in the oven at 250, lightly covered with foil until the internal temperature was at 160. Best tasting, most tender roast ever! This marinade is now in my recipe box! Thanks!
I only had time to marinate for 8 hrs so poked holes in the roast before soaking. I agree it makes way more marinade/sauce than required for a 5-6 lb roast so I cut those ingredients in half. I almost didn't do the sour cream step, but I found the marinate very tangy. The cream blended the sauce nicely into a very flavourful addition. It turned out to be my favorite part of the meal. Made twice-baked potatoes & the sauce was used onto on them also. This deserved 1st prize, thanks for sharing.
Absolutely wonderful, we love our beef but this was the best ever way we have eaten it.
Really good recipe...the sauce is delicious with the sour cream mixed in with it. Sometimes I don't have time to marinade for the entire 48 hours, so I poke holes in the meat with a fork before I pour in the marinade, it seems to soak in the flavor just as well.
This worked great for us. I didn't use the sour cream though but I might next time. I only marinated for about 30 minutes and then slow cooked it in the oven. The flavor really came through nicely. But, next time I would rather marinate for the full amount of time and then slow cook it in the crock pot. Thanks!
Very yummy! We cut back the peppercorns by half (because of the kids), added a little hoseradish to the marinade, and cooked it in the oven at 300F (I found out this morning that we are out of charcoal AND propane for the grills). We still had to trim the outer edges due to the spiciness and omit the sauce for the little ones, but DH and I LOVED this! The sauce is especially yummy, and made our dinner look very fancy on the plate! Served with roasted green beans (Roasted Green Beans) oven-baked potatoes for a delicious meal. Thanks for posting!
Such a wonderful marinade! I wrapped the roast in foil and cooked it in the crock-pot on low with potatoes and zucchini (wrapped separately in foil packets). Wrapped the potatoes in foil and put them on the bottom of the crock-pot, then placed the wrapped roast on top of the potatoes so that it would cook in low, indirect heat. Tucked the foil packets of zucchini in beside it. Wow - my new favorite crock-pot dinner. This will be a frequent menu item! Thanks for sharing!
Marinaded an 8 pound beef roast tip for about 24 hours and put on the outdoor smoker for dinner with friends. Turned out super, and the marinade/sour cream sauce was excellent!! Don't skip this step....it takes little time, and is worth it!! This recipe is a keeper and will be making again!!