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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).
5 minutes in the microwave
The tri-tip roast, sometimes called a triangle roast, is the portion of meat that is at the bottom of sirloin.
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.
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.
this depends on how large it is and how much it weighs.
At 300 degrees F.: Rare: 16 to 20 minutes Medium rare: 20 to 22 minutes Medium: 23 to 25 minutes Well-done: 26 to 30 minutes
11.25 hrs
The part of the cow that is rump roast is the bottom round. A rump roast is most often cut from the sirloin end.
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You are going to have a very dry roast!!!!