Recommendations for Cooking a Sirloin Tip Roast?

Brown it, braise it, rice and gravy

It makes a great medium rare slow roasted beef. I don’t like to call it tough I like to think of it as a bit of a chew which I like.

Season outside with garlic and a bunch of herbs really well. If you have time wrap and let sit overnight. If not rub wth oil and sear all sides really well then put into a low oven about 250-275. Is a slow roast until medium rare about an hour and 20 minutes but check at an hour. Pull at 125 and let rest.

Slice and enjoy. Make an au jus with the pan drippings. Tons of flavor.

You said the same thing in a couple of the old threads I found. I'd really like to try it that way, but I don't have a grill. I've bookmarked this post for some day in the future.

I'm leaning towards searing it in a cast iron pan and then roasting until medium, maybe medium rare in the oven. My oven is convection instead of conventional, though, and I can't find my meat thermometer. Does anyone have any advice for cooking temp and time with that in mind?

Reverse sear it to medium rare.

Wish I’d seen this earlier. I’m braising one like a chuck roast and I have a feeling it’s gonna be tough as hell.