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Is a sirloin round tip roast the same as a beef clod? Got one at Sams for weekend cook but not sure I got the right thing. Doesn't seem like much fat to be slow cooking for 8-10 hours. I thought a clod would have a lot more fat one it. They had chuck roast (thick and flat) but I thought a clod was round like a boston butt.
Thanks for any help clearing this up.
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