I bought a small sirloin roast from a local butcher (1.4 lbs). It kind of looks like a large, thick-cut steak. I've never cooked one before so I have some questions...
1. Should I marinate it first? Or use a dry rub?
2. What temp and approx. how long to cook it for med-rare?
3. Should I sear it before putting in oven?
4. Do I wrap it up in foil or leave it without the lid in my roasting pot?
Any advice is appreciated, Thanks!