On Jan 4, 7:16*am, ImStillMags > wrote:
> On Jan 4, 6:58*am, jmcquown > wrote:
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> > On 1/3/2013 6:46 PM, ImStillMags wrote:
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> > > On Jan 3, 10:37 am, jmcquown > wrote:
> > >> Okay... the Publix ad online shows it looking nice and juicy, roasted
> > >> and thinly sliced. *I happen to know this is a very tender roast which
> > >> requires braising or slow cooking. *It's a tough cut of beef.
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> > >> How does $3.99/lb sound? *I'm thinking I could buy a small one and slow
> > >> cook it like a pot roast. *I haven't bought a tip roast in at least 20
> > >> years so I'm not sure if that's a "deal" or not.
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> > >> Jill
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> > > Your experience of tip sirloin roast differs greatly from mine. * I
> > > stick garlic in it, rub it well with salt and pepper and roast it
> > > in a hot oven (450) for 20 minutes and then turn it down to 325 to
> > > finish. * Cook it medium rare, slice it across the grain.
> > > It's tender, juicy and delicious just like a good beef roast should be.
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> > That's pretty much how I treat a much fattier standing rib roast. *My
> > experience with sirloin tip roast, nope. *It was very tough. *It looked
> > very pretty, but even sliced very thinly... nope. *I think this cut
> > needs to be braised and cooked very slowly.
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> > Jill
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> I guess I've been lucky. * *I used to buy whole sirloin tip roasts
> when I was cooking for more people and they were always just great.

Were they top sirloin roasts? I use your method on those, but aren't
sirloin tips roasts a bit tougher?