Seeing your post made me rummage in the freezer for some small hunk of beef.....I think it's sirloin...but it might be filet :-) anyhow it is now simmering in some red wine with lots of onions and some red bell peppers... No mushrooms, and I am too lazy to go buy any. The rest of this martini, a small salad a hard roll and I have dinner....and maybe some of the pot roast craving satisfied!

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.

un net it...cub it and have this: It's one of my favorite meals.. BEEF BURGUNDY . This is a delicious recipe inspired from one of my "great-Chef- loopie-buddies", Cheryl, on AOL. This aromatic dish will have you drooling during cooking time! . 2 pounds round steak, cut into 1-inch cubes 2 tbsp. vegetable oil 1/4 cup flour 1/2 tsp. salt 1/4 tsp. pepper 1 cup beef broth 3/4 cup Burgundy wine (I use any red) 1 tsp. beef bouillon granules (don't add) 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. seasoned salt (I just use t of Italian seasoning for this and the herbs below.) 1/4 tsp. marjoram 1/4 tsp. thyme 1/4 tsp. pepper 1 tbsp. cornstarch dissolved in 1 tbsp. water . 1. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper; coat beef in flour mixture. 2. Heat oil in large skillet; brown beef on all sides, working in batches if necessary. Drain beef. 3. In crock pot, combine beef, beef broth, wine, bouillon and seasonings. Cover and cook on low heat for 6 to 8 hours, until meat is tender. 4. Turn control to high and stir in cornstarch mixture. Cook for 15 minutes. Serve over rice, pasta or mashed potatoes. Yield: 4 servings. or this FRENCH RAGOUT . This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun. . 1 lb. beef stew meat 2 tbsp. cooking oil 1 medium onion, sliced 3 tbsp. butter 1 beef bouillon cube 1-1/2 cups water 1 cup beef gravy 1 lemon slice 2 cups diced potatoes 1 cup sliced carrots 3/4 tsp. salt 1/4 tsp. pepper 1 tbsp. cornstarch .. 1. In a large skillet, brown beef in hot oil. Drain and set aside. 2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes. 3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings. Here is a link that might be useful: Here as some more from Stephs Country Kitchen with help from Way Back Machine

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.