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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:
Thanks.
This cut would benefit from a relatively slow roast. I would thickly slice a few onions and put them in a dutch oven. Then rub the beef with mustard, salt and pepper, place on the onions, cover with a damp piece of baking parchment, put the lid on and roast at about 340F for 4 hours.
The fat will render out of the meat and the onions will caramelise beautifully in it. The meat should be fork tender and delicious.
USDA select is unfortunately the lowest grade that is commercially sold, so it's not going to be tender or well-marbled. The best option for you is to braise it in a covered pot with some liquid for about 3-4 hours at maybe 250F.
