I have a 3.5 lb Sirloin Tip Roast. Unfortunately, it appears to be very lean (little intermuscular fat) and is wedge shaped. The thick end is about 4.5 inches thick, while the narrow edge is about an inch. I'm looking for any ideas on how to cook this.
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Need help with beef roast
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Charter Member
- Dec 2014
- 297
- Marco Island, FL
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