DH has been craving a pot roast and I haven't been able to bring myself to fork over the $$. Well, yesterday he came home w/ a Beef Round Sirloin Tip. This is not a cut I am familiar w/ and my google searches this morning are not helping sort out my need to know how to cook this.
The Beef Council site and various other sites w/ pics attached show this cut as being more of a large, hunk of meat. What I have is a flat slab. The market he got it from is closed on Sunday, but I do trust that it is marked correctly.
Does anyone know what I should do w/ this? I'm also reading conflicting info on dry baking on a roasting rack (huge hunk) vs braising in a liquid (no pics to see what they used looks like).
Thank you to anyone who is around today and can offer any info.