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There are many ways to cook a sirloin tip roast, and taste is subjective. What is good for others is not good for you, so by reading testimonials and trusting your own instinct a tasty recipe can be found.
at 300 degrees Celsius, cook it for about 17-20 minutes per pound, but for well done roast cooked to perfection, take it out when your meat thermometer reaches 150-155 degrees.
The sirloin tip roast is actually part of the round--that closest to the sirloin. It's pretty tender, and if you slice it into thick slabs, you can make steaks (don't worry about what to call them) or cube them for stew or stir fry. The meat is tender enough to take grilling and pan-frying (that is, you don't need to braise it, as you really do a chuck roast).
The tri-tip roast, sometimes called a triangle roast, is the portion of meat that is at the bottom of sirloin.
I would cook it an hour at 375.
There are several types of meat or roast that can be used for Italian beef. These meats include rump roast, sirloin tip roast, eye round, and bottom round roast.
you could, but it is a waste of money, the best cut for stew is the cheapest meat would be a blade or a pot roast, cut it up yourself ( saves money) the reason for this is that a stew takes a longer time to cook, so an expensive cut of beef does not, also a cheaper roast is tastier when cooked longer, and of course more tender.
7-8 hours on low or 3-4 on high, check every so often to make sure ham is not drying out, if so add 1/2cup of water/juices/pops/ect. at a time.
The Ball Tip
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On a cow the sirloin tip comes from the backbone to middle stomach. The meat briskets is actually the breast of the cow and one of the larger cuts of meat.
Place in a small baking pan, add water to cover the bottom of the pan. Slow cook it at 250-270 degrees for several hours covered. Once the meat has reached 135-155 internal temp or until desired coloring. I would recommend doing a simple dry rub on the roast before cooking. Even add some veggies like carrots, potatoes or onions. They will release juices as they cook as well as add a great flavor to the end product.