# Newbie: Sirloin Tip Roast Tough
**URL:** https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280
**Category:** Anova Precision® Cooker
**Created:** [October 17, 2019, 1:51pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280 "2019-10-17T13:51:06Z")
**Posts on this page:** 8
**Page:** 1
### Author:  [@belgique](https://community.anovaculinary.com/u/belgique)
#### Post date: [October 17, 2019, 1:51pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280/1 "2019-10-17T13:51:06Z")
Did a 4.5# sirloin tip roast (choice) for 48 hours @130 deg. Perfectly rare but tough and dry. There was about 2 cups of juices in the bag. Wondering if I cooked it too long or not long enough? Lessons for the future? Thanks.
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [October 17, 2019, 3:27pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280/2 "2019-10-17T15:27:28Z")
This may be useful to you:
> [@sirloin tip roast time](https://community.anovaculinary.com/t/sirloin-tip-roast-time/13758):
>
> I have a 7lb triangular shaped sirloin tip roast 5" at its thickest. I would like to cook it at 135 degrees but I’m not sure how long.
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### Author:  [@FlashRodgers](https://community.anovaculinary.com/u/FlashRodgers)
#### Post date: [October 17, 2019, 4:21pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280/3 "2019-10-17T16:21:52Z")
Maybe it was the type of juice you used. I’ve only used dry seasonings myself so I don’t know how it would have interacted with the meat. Maybe try with just salt and pepper next time and see if you get different results?
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### Author:  [@belgique](https://community.anovaculinary.com/u/belgique)
#### Post date: [October 17, 2019, 4:34pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280/4 "2019-10-17T16:34:54Z")
I didnt use any juice. The juice all came from the meat.
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### Author:  [@FlashRodgers](https://community.anovaculinary.com/u/FlashRodgers)
#### Post date: [October 17, 2019, 5:12pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280/5 "2019-10-17T17:12:54Z")
Oh, gotcha. I’ve never cooked anything that long but I imagine that’s all rendered fat. Might be worth cutting that cook time in half next time and see what the difference is.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [October 17, 2019, 7:39pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280/6 "2019-10-17T19:39:16Z")
Belgique, that far from the ideal cut of meat. You lost about a pound of fluids out of 4.5 pounds. That’s more than i would expect at 130ᴼF.
Was that a “Seasoned” roast? Meaning that it had been pumped with a brine solution before packaging. You are always going to have increased fluid loss with those roasts.
If you are a persistant cook and want a second attempt, split the roast, if it’s that size, in half and cook for about 24 hours.
You might want to cook an Inside Blade or similar solid chuck roast next time. They are not as large, but seem to have better SV outcomes than cuts from the hip of beef. Better flavour too.
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### Author:  [@belgique](https://community.anovaculinary.com/u/belgique)
#### Post date: [October 19, 2019, 7:08pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280/7 "2019-10-19T19:08:46Z")
Thanks all. Tempted to cook this one a little more to see if it becomes more tender. Otherwise, the dog is going to be happy.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [October 19, 2019, 7:26pm UTC](https://community.anovaculinary.com/t/newbie-sirloin-tip-roast-tough/23280/8 "2019-10-19T19:26:49Z")
Longer than 48 hours?
Are you really Chef Thomas Keller?
I understand your customers make reservations months ahead to have your 4-day Prime Rib.