I have a 10.95 lb "round sirloin tip knuckle," USDA Select, half of which I want to roast in a conventional electric oven.
As few online recipes have this specificity (especially for this grade, cut, and technique), I have some questions:
- How should I season it? I'm obsessed with butter, tomato, pepper, and onion.
- OO/butter on top?
- Caramelized onions?
- Tomato? paste?
- Should I put aluminum foil on it when roasting it?
- Can you give me an estimate of time/temperature?