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I have a sirloin tip roast - almost 4-inches thick and 4.3 lbs. How do I handle this? Thanks!!!
ETA: I should say that I did do some research and someone at amazingfoodmadeeasy.com suggested 131F for 13-48 hours (!!!!!). As you can imagine, that timing has me stymied.
I have a sirloin tip roast - almost 4-inches thick and 4.3 lbs. How do I handle this? Thanks!!!
