I usually make pot roast with a 7-bone or blade chuck roast.
To change my routine, I purchased a 6 pound (tied) "Beef Round Sirloin Tip Roast" from Sam's Club today. It has much more marbling than most tied roasts, which appealed to me.
1.) Has anyone cooked this roast, and can offer suggestions to make the most of this cut?
2.) Are there any *other* names used for this cut?
3.) How is this cut different both in cooking method and flavor to a 7-bone or blade chuck roast?