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By Alli Z.
Added December 11, 2008 | Recipe #343116
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By justa_lilbit
on November 29, 2010
I was very impressed with this. I too used it on sirloin and I'm glad I did! Most recipes call for a crock pot or a baked in the oven roast for this cut, I was very pleased to find a different cooking method. I will make this again and thank you so much for sharing. I did add minced garlic on top along with fresh chopped parsley and fresh basil chopped fine. I didn't add a lot, but enough to add flavor. Your cooking time was perfect, good job!!
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Baby Kato
on July 20, 2010
Wow what a great recipe. I did use it on sirloin beef roast, it was excellent. The cooking method was spot on for the small 2 lb roast I cooked, resulting in a beautiful medium rare, tender roast with amazing flavor. Thanks for sharing this recipe, which I will make again. :)
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #492314
on January 11, 2012
Delicious and pretty easy. Had a 3 lb roast so I had to cook it a good 45 mins longer and turned up to 350 half way through when I noticed it was far from being done. We loved the rub but would add a little less paprika. Great for us but a little too spicy for the kids. Thanks!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #985173
on January 29, 2011
Very tasty rub & perfect cooking time for bison. Don't forget if you're using beef that the cooking time will be longer !
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef Nonie39
on January 17, 2011
Although I used beef instead of bison, I found the cooking time off. Took me another 45 till the roast was done. The seasoning was just ok, and a bit spicy hot if you got any on your beef. I paired it with garlic mashed potatoes and fresh broccoli. Good recipe for the beginner chef.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy The Rabbit
on October 29, 2009
Yummy! We eat buffalo instead of beef all the time. It's way more lean and better for you. This recipe is a hit! The only change I made was cutting way back on the red pepper so as not to overwhelm our tastebuds. But other than that, I did it by the letter. Wrapping it after cooking really makes a difference in the moistness of the meat.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountAdvertisement
Serving Size: 1 (190 g)
Servings Per Recipe: 8
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