i got a good deal on a beef round sirloin tip roast - 31/2 lbs,
I rarely get this much meat in one large piece so i appreciate CH suggestions on best use - my inclination is to dry age, rub w/ w'shire or soy (for umami), bourbon, cracked black pepper and sear/brown all over,, then roast @ high heat for 30 minutes, reduce to 225 for another 1/2 hr., turn off oven till internal temp is good. allow to set covered for 20 minutes.
serve sliced, then rough-chop leftovers and use for cottage pie w/carrots and onions, topped w/champ.
is this a good plan w/this cut?
as always, ideas from experienced CH carnivores are much appreciated.!