What to do with this meat?

Mark0525

My wife bought a Beef round sirloin tip roast. Is there anything I can do with this roast or is it strictly a pot roast?

Gator Bait

 
Hey Mark,

That should make a great roast beef. I like it on the rare side and cook to 120-125º internal then thin slice it after it has set in the frig over night (slices better). No matter how you cook it there may be a line of gristle through it. I trim that out after I slice it and before I freeze it. Some people slow roast them, others use a higher heat. I tend to slow roast but don't think it is a big issue, I have heard of great results either way. Do a search for roast beef.

Gator

 

fishlessman

pit beef or deli beef.pit beef cook direct at 400, deli beef cook at 275/300. either way works, with the deli style chill and slice thin, pit beef i slice while its warm. the texture is different with the different cooking temps and dont overcook it, you want med/rare max

Mark0525

Thanks for the tips. Put a rub on like I would pulled pork? How long do you think a 3.5# roast would take to cook at 120?

Gator Bait

 
Hi Mark,

The rub is up to you. I often use just salt, pepper and thyme. Sorry I can't help much with cooking times, it's been a while since I have cooked one and I always cook to internal temp.

HERE and HERE are how I have done the last two Roast Beef. I'm still learning and experimenting.

Gator

 

Mark0525

Thanks Gator. I just didn't know if at the low temp it would be a long cook or not.

Gator Bait

 
Hi Mark

I don't think it should be very long. For a small roast cooked med-rare I don't think long at all. I think the big roast I did was a couple hours and yours is about half that size I think? Mine are also elaborate, next time I'll keep it simple, injecting may or may not help, it's hard to tell. I wrapped one in bacon just because it was soooo lean.

Gator

 

Mark0525

I'd love to cook if for roast beef sandwiches but I don't have anything to slice it that thin.

Gator Bait

 
All I have is a VERY sharp knife and a lot of time on my hands. My services can be bought for traveling expenses and 20%. :woohoo:

Unless you live where it's cold, then all bets are off.

Gator

 

Mark0525

I haven't had a lot of luck cooking larger pieces of meat direct. (not that this is large 3.5#)I stuck the roast in a freezer bag with Italian dressing. Has anyone done this type indirect with a pan of veggies under it? If so what temp would you do it at?