A almost always cook a pot roast on the stove top. There have been a few occasions when I did it in the oven for one reason or another....but 99% of the time I do it in a Le Cruset oven on the stove top. I learned that 300 or 325 is way too hot in the oven. If I need to put it in the oven, I try to keep the temperature just at the boiling point...and that is 212....about half way between 200 and 225. If cooking on the stove top...know your stove....this cook top needs to be on the lowest simmer setting AND have a flame tamer beneath the pot too...my son's new stove will keep a pot at a perfect simmer without any tamers or diffusers. I much prefer cooking a potroast on the stove top...that's the traditional way and I like it best. And frankly my Le Cruset Dutch Oven stays cleaner....doesn't get those burned on spatters on the sides. I very rarely cover the meat with the liquid...but on the occasion when I knew I would have a lot of grand kids eating mashed potatoes and gravy I have. I don't find there is a problem with texture...no more than with the texture of the beef in a stew. As for the liquid being insipid...not really!...since the liquid consists of wine, beef broth, caramelized onions and garlic and other stuff. If you are using water to cover the meat, it very well mey be insipid and watery...but wine, broth, some onions, garlic a bit of bay leaf and perhaps some dried porcini make all the difference. And as a "cheat" if your gravy lacks something...add some beef stock base....and don't tell! I do it pretty much the same way Bumblebeez does, but I don't add the flour with the onions...."They say" that cooking a thickened gravy a long time causes it to be less thick....easy enough to correct...but worth remembering. Linda C

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.

I would either oven roast it medium rare....or pot roast it. I am afraid it would be tough if you grilled it....and it's too nice a piece of meat to stew in a crock pot all day. Also makes an awesome Italian beef....but I use that for sandwiches. I would pot roast it, in a Dutch oven with onions, garlic and red wine and perhaps some mushrooms. Serve with mashed potatoes to put the awesome gravy on. Linda C

The top sirloin roast is also one of my favorites. I'll be having a 12-14 lb. roast cut for me next weekend. I'll dry age it until Christmas, at which time it will have lost about 2-3 lbs. I'll sear it, douse it with Kosher salt and freshly ground black pepper and slow roast at 200F until medium rare. Served with a demi glace drizzle and a fork, it's one of my favorite meals of the year. I hope to chronicle the whole process here/on my food blog.