IP or Sous Vide??? in Cooking Posted July 22, 2019 @rotuts here is a picture of the sirloin tip roast: The four inch measurement is how thick it is. I'm going with your method (probably Wednesday). A little salt and pepper and then bag it? 130F for 6 hours. Anything else I need to know? I have beef stock and beef fat in the freezer and plan to make gravy tomorrow and roast potatoes, sprouts, and Yorkies to go with dinner.