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In the spirit of July Fourth, my sister and I planned a theme menu for our families that included this wonderful grilled roast. Marinating the meat overnight really boosts the flavor. This entree kept us out of the kitchen and was a nice change from the usual burgers and hot dogs. -Laurie Neverman, Green Bay, Wisconsin
Originally published as Yankee-Doodle Sirloin Roast in Taste of Home June/July 2002, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 03, 2011 by jaelspike
I used the marinade for london broil on the grill and worked out nicely.
Reviewed on Jul. 05, 2010 by katlaydee3
This turned out really dry. I would recommend cooking only 2 hours.
Reviewed on Jan. 22, 2009 by Bratrattery
The flavor on this is good, but very strong. I think the marinade would make better jerky than a roast.
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