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In Reply to: beef roast posted by joe on March 07, 2015 at 08:03:35:
What kind of "tip" roast are you wanting tender?
There's "tri-tip" and it should be tender and sliceable unless you over cook it and dry it out. I like to cook tri tip hotter, closer to 300.
There is "ball tip" and I cook it similarly to the way I cook Tri-tip.
Sirloin tip is another "tip" roast. It is generally tougher then tri or ball tips. DON'T overcook it and dry it out. DO slice it pretty thinly and slice ACROSS the grain of the meat. All cuts of meat will not give you the same results of tenderness and taste, no matter how you cook them. That's why some cuts of beef are about 2 dollars a pound, and other and others can be more than $20/pound.
What grade of beef was your tip roast? Prime should be the most tender, choice a little tougher with select even tougher. Unless you are grinding it up and adding fat to the grind, stay away from the lesser "utility" grades.
Practice, practice, and then practice some more.
Good luck with it.
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