Comments on: Herb Crusted Roast Beef

By: Milisa

Milisa — Mon, 01 Jun 2026 00:44:02 +0000

In reply to Lee Anne.

Hi Lee Anne,
That makes my day! So glad you enjoyed and thanks for stopping by with the 5 star rating!

~ Milisa

By: Lee Anne

Lee Anne — Sun, 31 May 2026 17:08:29 +0000

I grilled this up last night for company and it was a HUGE hit! I used Rump roast but went a Butcher instead of at a Grocery store, and I think that makes all the difference in the quality of meat.

By: Milisa

Milisa — Thu, 13 Mar 2025 19:39:08 +0000

In reply to Natalie.

Hi Natalie,
Uncovered in any pan that you prefer.

~ Milisa

By: Natalie

Natalie — Sun, 09 Mar 2025 21:46:02 +0000

So do you cook it in a covered roasting pan or uncovered on a roasting sheet?

By: Milisa

Milisa — Thu, 07 Dec 2023 03:05:05 +0000

In reply to Christine L..

Hi Christine,
Thanks for your feedback! I love those dry Italian seasoning packets.

~ Milisa

By: Christine L.

Christine L. — Wed, 06 Dec 2023 22:33:28 +0000

I’m back again! I’m about to try a new way to cook this roast. I now have a Ninja Foodi 10-in-1 XL Pro Oven. I’ll be back with my results! I also use dry Italian dressing seasoning packet for my Italian seasonings. Everything else with the recipe is the same except when I roasted it in the oven, I’d sear the roast first. Definitely need to use a thermometer and slice it thinly after the roast rests after cooking.

By: Milisa

Milisa — Sat, 23 Sep 2023 00:56:19 +0000

In reply to Christine L.

Hi Christine,
I’m so glad that you are enjoying it. Thanks for recommending it and for stopping by.

~ Milisa

By: Christine L

Christine L — Fri, 22 Sep 2023 23:05:41 +0000

This is a fantastic recipe that I’ve made 3 times with Beef Eye of Round roast. It really is in the way you let the meat rest after you cook it in the oven & then slice it to 1/4 inch slices. I cook it to 140 degrees. I use a thermometer so I know when it’s done. I’ve recommended this recipe to my sister and a friend.

By: Milisa

Milisa — Fri, 15 Jan 2021 19:03:12 +0000

In reply to Susan Solowczuk.

Hi Susan,
It does depend on the meat sometimes. Of course the more expensive cuts are going to be more tender but I have found thinly slicing the chuck roast or rump roast usually turns out great.

~ Milisa

By: Susan Solowczuk

Susan Solowczuk — Fri, 15 Jan 2021 16:37:07 +0000

The rub was fantastic, but the roast was shoe leather! Chuck or rump roasts are a cheaper cut of meat that needs several hours of cooking to render them tender enough to eat. The timing, for this recipe, is more suitable for a more expensive cut such as prime or tenderloin. Seasoned cooks should know this, but newbies would have a disaster on their hands! Please inform correctly, otherwise you become unreliable.