My daughter handed me a "roast" from her freezer labelled "Sirloin roast". No qualifiers - as in top sirloin or sirloin tip just sirloin roast. It weighs a bit less than 3lbs and is almost semi-circular in shape and ranges from 2-3 inches in thickness. What she is hoping for is a roast that I can cook and then slice and freeze for lunch sandwiches. I don't think I can perform such a miracle with such a cut of beef. Can I? How should I roast it to keep it from being either tough or overdone? Th