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How to oven roast a sirloin-tip roast?

I'm excited to be hosting a dinner party Saturday night in honour of a great friend. I bought a sirloin tip roast. Not the most expensive cut, but I understand that, if treated right, it will yield a tender and tasty roast. I've read all kinds of advice: start really high temp, then down to 350..cook it low and slow the whole time...Does anyone have any advice? Thanks so much, Serious Eaters!


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