Burgundy Pepper Spoon Roast -huh? And what do I do?

[FireMan]

My wife bought this Burgundy Pepper Spoon Roast & wants me to cook it. First, I do not know what this is. I did google Spoon Roast & it was called a top sirloin roast. I find no info on doing a cook on this site. I did find one elsewhere & they said & they said in the oven at 375 for an hour then foil it & let it rest.
Well, being an esteemed member of this organization of meat cookin dudes & dudettes, it's not going in the oven, but on my Weber w/SnS. I'm thinkin 250 to 275 for about 4-5 hrs. Then again I'm not sure what this is. Any help is appreciated.

[RonB]

I have a guess, and I stress that it's just a guess. Try the pit beef method here.

[tbob4]

Huskee's 3 lbs chuck roast on "Show us what you are cooking" - pg 76 and Hominskyj pgh on pg 77 look like good starting points for sliced vs pulled. I think it's a wine/onion powder/garlic powder/pepper marinated rump roast.

[Jerod Broussard]

Sirloin tip roasts and what not are very lean.

I did a sous vide and sear with mine .

[HorseDoctor]

I'm thinking that would be an excellent approach! A good amount of time in the hot tub should get it tender and yet not dry it out.