Update on beef roast request

[CurtisJ]

Here are pictures ( I hope ) of the roast. Is sous vide an option, I've never done it.

[Jerod Broussard]

The second pic almost looks like the cross-section of a rib roast.

[GadjetGriller]

ITs so thick I'm Sure you can Sous Vide it but It would take days to cook all the way through. (at least I think it would) If you can figure out how long and have the time (and the container big enough) should not be a problem. Good luck! (just so you know I have been wrong before)

[EdF]

You really want to know whether it's something like rib vs something like round or rump, though. Makes a big difference in bathtub time.

[CurtisJ]

Sorry I didn't make this clear, this is a Sirloin Tip Roast. The "wedge" shape shown in the second photograph is my source of concern. The narrow end (I think) would be significantly overcooked while the thick end would still be raw. So in short, how should this piece of meat be cooked?

[johnec00]

CurtisJ - you may be able to "round" it up somewhat by tying it with butcher's twine.

[tbob4]

This might be of some help as for time and temp: https://www.youtube.com/watch?v=VLqkSXqn5AQ