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:

  1. How should I season it? I'm obsessed with butter, tomato, pepper, and onion.
    1. OO/butter on top?
    2. Caramelized onions?
    3. Tomato? paste?
  2. Should I put aluminum foil on it when roasting it?
  3. Can you give me an estimate of time/temperature?



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.

  • Thanks! I might not have a dutch oven, though. Could a Pyrex tray + aluminum foil work as well? – Simon Kuang Dec 8 '13 at 0:18
  • One more thing: I just changed my plans to cook the entire 10.95lb. How much more time should it take? – Simon Kuang Dec 8 '13 at 5:33
  • Provided the tray is relatively high sided and the foil is nice and tight, it should be fine. Foil is never perfect though, so you may want to check it a couple of times during cooking and add a splash of water to stop it drying out. I'd probably give an 11lb piece, say, 5 hours. – ElendilTheTall Dec 8 '13 at 12:49

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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.