Slow cooked it 4 hours, cut into small cubes and made steak tacos for dinner and steak and egg burritos for breakfast! I have also used for philly cheesesteaks!

Absolutely tasteless

Delicious and good price

Expensive but worth it

Was looking forward to this sirloin tip roast but was disappointed in the end. Roast shrunk quite a bit during cooking and was very tough. There was quite a bit of marbling throughout the entire roast making it hard to chew. Cooked it according to the cooking instructions on the wrapper at 325 degrees. Will not buy again.

Slow smoked this at 225 to 110, then seared at 550 for 1.5 minutes per side. Came out rare to mid rare. Slice thin and it was good. I did a take on oven baked burnt ends with leftovers that came out pretty awesome as well. I will buy a couple for freezer.

However my wife found a near 6 lb roast at a price she could not pass up. Way to big for the 2 of us. I partialy froze the roast and cut it in 2 pieces. One piece I made my version of a Korean dish called Bulgogi. The other piece was smoked on my Ninja and sliced with a meat slicer for roast beef sandwiches. Normally I would Sous Vide this cut of meat in order to tenderize it, however I didn't this time. BoNth turned out perfect. The beef was tender and tasty. Bottom line I will be purchasing this cut of beef again.

Toughest roast ever.

We prepared this roast for the first time yesterday and it was delicious. It had great flavor and was moist. HOW WE DID IT: We cooked it at 450 degrees for 15 minutes and then turned the oven down to 300 degrees. We took it out of the oven when it reached 133 degrees because we like beef rare and it reached 135 while sitting out 'resting'.

I cooked it slow and wasn't disappointed. I wish I had bought two of them to slow cook! Yum!