HELP with Sirloin tip roast

Our organic beef folks were out of the round steak I wanted to make a Sicilian Braciole. My husband brought home 2 sirloin tip roasts - about 2.5 # each thinking that I could use them in the same way. I doubt it. I will unroll them and see if they are in any way able to be stuffed but not at all sure that this cut of meat is good for the long braise that round steak needs for Braciole.
I have NEVER cooked a sirloin tip roast and desperately need help on the best way to use these cuts. The occasion is visitors from the Ukraine who never cook with beef and who dislike rare meat.

I've cooked Sirloin tip roasts several times, but never made Braciole. I've always just roasted them whole, in the oven. Thin slicing is required. I used it this way for a few parties where roast beef sandwiches were being served. Sirloin tip is not a very tender cut, but not quite as tough as round. I checked several online recipes and they all call for either round or flat iron, except for one that that says you could use chuck. I think the sirloin tip might work well for Braciole.

[Jenise]

Christina, "sirloin tip" is one of those terms that I think can have a lot of different meanings depending on where you live, but most of the time I believe it's the cut that Californians call 'tri-tip'. Which is great cooked rare and sliced thinly as Howie describes, but it also braises quite well and stays admirably whole for thin slicing at service. I can imagine stuffing it. Lemme see if I can find a pic of a raw tri tip on the internet and see if that's the cut you have.

[Jenise]

Okay, check out this guy:

http://www.google.com/imgres?imgurl=htt ... 48&bih=718

This looks more like what I end up with after cooking: http://www.food.com/recipe/sirloin-tip-roast-80647/photo?aid=10781
Here's a good article: http://www.howtocookmeat.com/roastsirlointip.htm

I either grill tri-tip or pan sear it whole for three minutes per side and finish it in a 400f oven for 10 minutes.

Slice thin against the grain.

[Jenise]

This looks more like what I end up with after cooking: http://www.food.com/recipe/sirloin-tip-roast-80647/photo?aid=10781
Here's a good article: http://www.howtocookmeat.com/roastsirlointip.htm

Strange, Howie. That's definitely not a tri-tip cut. If that looks like what Christina has, then I can't be of much help.

These are two quotes from different sources.
From Wiki:

The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness. Some representative cuts are round steak, eye of round, top round and bottom round steaks and roasts.

From one of the previously posted links:

Sirloin tip roast does not actually come from the sirloin section of a cow. It comes from the round section directly to the rear of the sirloin section. In its whole, untrimmed form, it is called beef knuckle.

So, I think a sirloin tip would work for Braciole.

Well, I unwrapped it and it is definetly NOT a tri-tip. It is just a large, solid, unmarbled muscle. I would have to slice it into many thins pieces, pound it to tenderize, stuff, roll and braise. I think it can be done but I don't have the time nor do I want to fiddle with so many tied bundles at service. So....I ground the sirloin for future uses and am off to the store for a couple of foundry round steaks.

[Jenise]

Good choice, Christina. Strange, the cut you describe doesn't exist here under any name. Probably ends up as ground beef, just like yours.