# sirloin tip roast time
**URL:** https://community.anovaculinary.com/t/sirloin-tip-roast-time/13758
**Category:** Anova Precision® Cooker
**Created:** [March 25, 2018, 12:10am UTC](https://community.anovaculinary.com/t/sirloin-tip-roast-time/13758 "2018-03-25T00:10:11Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@mmp](https://community.anovaculinary.com/u/mmp)
#### Post date: [March 25, 2018, 12:10am UTC](https://community.anovaculinary.com/t/sirloin-tip-roast-time/13758/1 "2018-03-25T00:10:11Z")
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:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [March 25, 2018, 12:35pm UTC](https://community.anovaculinary.com/t/sirloin-tip-roast-time/13758/2 "2018-03-25T12:35:48Z")
That cut of meat was invented by mean-spirited butchers just to frustrate SV cooks like yourself.
Are you sure you want a roast? When cut into one-inch thick slices it will make a dandy Pot Roast or pound the heck out of those slices with a clean golf shoe with spikes, or whatever, for Swiss Steak or even Chicken-Fried Steak.
If it is run-of-the-market grocery store beef it’s likely USDA Select or Choice with minimal aging. It will be a pretty solid example of beef as throughout its life that muscle kept the animal’s belly from dragging along the ground.
If you still aim at having a roast i’d give it 24 to 48-hours, plus a good sear for flavour. It will be edible, maybe even enjoyable if you pack some coarsely ground black pepper along with woody herbs like thyme and rosemary around it. There’s no need for any longer cook than 48 hours unless you want to go for pulled beef.
Next time you’re meat shopping do yourself a culinary favour and select a more uniformly shaped cut of meat.
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [March 25, 2018, 3:15pm UTC](https://community.anovaculinary.com/t/sirloin-tip-roast-time/13758/3 "2018-03-25T15:15:22Z")
Here are a few links that you might find useful:
[ ](https://www.youtube.com/watch?v=4dRlUoU7V1g)
> **[SIRLOIN TIP ROAST Sous Vide (2nd Try - Best by Far)](https://www.smokingmeatforums.com/threads/sirloin-tip-roast-sous-vide-2nd-try-best-by-far.271892/)**
>
> Had this one in the freezer for a little while. Wanted to try another Sirloin Tip to see if I could nail down the time and temps to suit our liking. Did the first one at 134 degrees for 27 hours. It was very good but I felt it might should have gone...
> **[r/food - \[Homemade\] 21-Hour Sous Vide Sirloin Tip Roast with pan gravy.](https://www.reddit.com/r/food/comments/6ddp42/homemade_21hour_sous_vide_sirloin_tip_roast_with/)**
>
> 163 votes and 44 comments so far on Reddit
Whatever you wind up doing, let us know, and how you make out. Good luck!