Thanks for asking arkansas girl. It was good. I baked at 325 degrees for 2 1/2 hours. It was a bit drier maybe than some of you would like but we don't like our meat with any red at all. I made gravy with the drippings and put on meat and mashed potatoes. Hubby said it was all good.

This is really good. Meat is tender and tears apart. The gravy is very tasty too. Sirloin Roast (Slow Cooker) 2-3 lb sirloin tip roast 2-3 garlic cloves, quartered 2-3 tsp dried oregano 1½ tsp powdered thyme Black pepper, to taste 2-3 Tbsp dry onion soup mix ½ cup medium-bodied dry red wine 1½ cups beef broth, divided With a knife, make holes in roast and insert garlic clove quarters in each hole. Rub oregano, thyme, and a little pepper all over the roast. Let sit in refrigerator overnight. Let roast come to room temperature for at least 30 minutes. In a skillet, brown roast on all sides; transfer to slow cooker. Pour ½ cup beef broth into skillet and scrape up all the browned bits; pour into crockpot. To crockpot, add remaining beef broth, red wine, and dry onion soup mix. Cover and cook on Low for 6-8 hours. Turn roast over halfway through cooking. When done, let roast rest on platter (covered with foil) for 20-30 minutes to let juices redistribute. Put the roast broth into a small saucepan and thicken with a cornstarch/water mixture.

Yikes! I just realized I left out the last 2 paragraphs of Giada's pot roast somehow - here it is again, in total. Give it a try - the gravy is absolutely to die for. Stracoto with Porcini Mushrooms Recipe courtesy Giada De Laurentiis Cook Time 3 hr 25 min 6 to 8 servings Ingredients 1 (4-pound) boneless beef chuck roast Salt and freshly ground black pepper 3 tablespoons olive oil 2 onions, sliced 6 garlic cloves, coarsely chopped 1 cup dry red wine 1 3/4 cups canned beef broth 1/2-ounce dried porcini mushrooms 1 large sprig fresh rosemary, plus extra for garnish Directions Preheat the oven to 350 degrees F. Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper. Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

a sirloin tip roast would not be my first choice for roasting medium rare...I leave that for a loin roast or a rib roast.,...It will be a little tough. I would pot roast it. But if you are determined on a medium roast.....I would say a marinade would work very well....and for more than 30 minutes....over night would be best. If you sear it to a nice brown, chances are huge it will be over done. I would check temperature with an instant read and test in several different spots. would roast it at 425...until temp measures 115....cover and let it rest for 20 to 30 minutes....can't tell you how long because I don't know how cold it will be when you put it into the oven nor how many times you will open the door nor how much it weighs.