Absolute perfection.

This was very flavorful but took longer to cook to medium- well

Very good recipe thanks‼️

yummy, I didn't have all the herbs but the recipe gives you enough of a idea that it still came out great.

Turned out great! I also added some Herbes de Provence which was a nice addition. The other difference (which I think really improves the gravy) was that I seared it in a non stick frying pan and then transferred it to a Dutch oven for roasting. I made sure to transfer the drippings from the frying pan adding a bit of beef broth to make sure all the drippings were transferred -really improved overall flavor of roast.

This is our go-to roast recipe. Always turns out juicy, tender and flavourful. For an even easier twist, you can simply rub with your favourite steak spice blend. Definitely keep this one in the rotation.

Very good and ridiculously easy.

Beautifully tender and juicy! Love it!

Turned out great. I would definitely make it again.

I didn’t like it at all. I made it as it said but left it in the oven until it was 135 degrees F and then 145 degrees F with the oven off because I don’t like it as rare. It was still too rare for me but that’s just a matter of preference. I didn’t care for the flavor and texture of the beef. Not sure if it’s the beef itself or the cooking method. The spices were good but I still didn’t even finish my beef. My husband snd son didn’t like it either. We don’t even want the leftovers which has never happened to us with beef.

Absolutely delicious. Soooo most and juicy, even days later when eaten as leftovers.

The roast turned out great! very tender and juicy and perfectly medium rare. I will definitely use this recipe again.

Awesome made it twice according to the recipes

turned out good forgot to cook veggies though

So good! I will make this again soon.

cooked for 2 hrs and then rested in oven for 30 min. 4 lb roast. still turned a beautiful medium rare.

It was alright. I had to cook it longer than the recipe said to. The herb rub was really good though.

Delicious, needed a bit of sauce to liven it up. Great with peppercorn.

great juicy roast. need to make sure its room temp though or its a bit rare

Our roast must have been a little small as after an hour and twenty, it was at 130f. Next time I make this (and there will certainly be many next times), I'll have the meat thermometer in there from the start and keep a better eye on it. Salting it the night before is key!

Insanely good. My new fav way to cook this

Really simple and really good! The meat was perfectly cooked! Family loved it! I will make it again.

I did not care for the spice blend here and I prefer this on the rotisserie instead of the oven. However if you follow the directions the meat was cooked absolutely perfectly. Just did not care for the spices. I wish I had used my spice blend.

I've made this a few time now and it is incredible.

Best thing I've ever made, and restaurant quality.

Out of all the tips and tricks I've read about in cooking the perfect roast, this is the best recipe I've come across. The roast is tender, flavourful and has turned out perfectly every time. For advanced and novice cooks alike.. very easy to follow and a no fail recipe. Thank you for sharing

This roast turned out delicious and a perfect med. rare, just the way we like it. Salted in the morning and let it sit all day instead of overnight and it was still flavorful and tender.