Since I feel like I am getting the hangs of slow roasting, I thought why no make my cold cut roast beef with some cheaper cuts than rib roast. I did a sirloin tip and it turns out well. I browned it on all sides first before roasting at 150℉ for hours and hours until the internal temperature reaches 140℉. The result is this very even medium rare roast. It is very tasty and tender for sandwiches but I will start it much earlier next time...
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