On Aug 8, 10:26*am, "cybercat" > wrote:
> I scored several USDA Choice Sirloin tip roasts yesterday at $1.99 a pound.
> They're 3-4 pound roasts. I have lots of things to do with them, but
> wondered if anyone here has prepared them for thinly sliced sandwich meat..
>
> I can see it if I just roast them rare, but my husband will only eat
> medium-well done beef. (I know, I know...) Is there a way to do this
> (besides braising and having hunks of juicy beef) so that the meat is
> medium-well done and not tough?
>
> (Yes I know, sirloin is "too good for braising," and all that crap. Not the
> question here, I'm asking about oven-roasting the thing to medium well and
> having it be tenderr.)
>
> Thanks!

Google "italian beef" (as in Chicago Italian Beef). I believe that
uses Sirloin.