Got a sirloin tip roast

Roast it in the oven. 450 for twenty, then 250 til done. If you have a roasting pan with a rack put a half inch or so of water in the pan and it makes your au jus. The beef is best at rarish end product for sandwiches, as it still retains its juices when sliced.

You are going to have to heat something, as of right now it is hot as hell outside and getting hotter. The kitchen leaves option 1 dutch oven, or 2 oven. That is why I go with 2, I can ignore it in the oven long enough for it to be right, and me in another room.

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The beef is best at rarish end product for sandwiches, as it still retains its juices when sliced.

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No doubt. My Dad will put a whole one on his barrel charcoal grill away from the fire. Cooked with indirect heat. Gets a bit of crust on the outside and he turns it around a few times. Some parts are medium and some closer to medium rare. It's so good juicy when it comes off that we used to just cut thin slices all day on Sundays and eat them as is, but the meat was terrific on sandwiches.