Need some advice

[copkid]

Hey all,
Eric brought home a beef round sirloin tip roast, about 5lbs, and I'm not quite sure how to cook it. Marbling is okay, but very little fat, just looking at it. Would you just try to cook it like a prime rib or something? I want it to be a medium rare in the middle, but don't want it to be tough.
Seasoning suggestions?
Thanks,
Laura

[OSD]

I would cook it like a prime rib ( salt, pepper, & garlic for seasoning ). These are good grilled indirect or smoked. Take it to 140°-145° ( med. rare to med. ) internal and then wrap and let it rest for 30-45 minutes before slicing. One thing I have found with that cut of meat is that it needs to be sliced very thin for the best tenderness for eating.

Don't forget to cut a little notch in the end of the roast so that after it's cooked you can tell where to carve from so that you are slicing against the grain for tenderer slices for eating.

Or cook it as a pot roast with veggies and potatoes.

[JamesB]

As Jim stated, this cut is best not overcooked and then sliced thin... We like to use it in french dip or cheese steak type sandwiches.

[DATsBBQ]

I wouldn't turn it down if you cubed it and put in a stew

[JaCK2U2]

Gotta agree with James - we've done the sirloin tip before. Slice thin and dip it or cheese it! Great sandwich!