Lately when we are in the mood for beef I've bought Sirloin Tip Roast,
browned it well (quickly, on high, in a bit of olive oil) on all sides in a
deep pot, added two cups of water, pepper and a little rosemary, covered it
and brought it down to a very slow simmer, and after two hours added
vegetables and cooked one more hour.

The result is exquisitely tender meat that falls apart and is not dry at
all, and a lovely broth (au jus, really.) (Before we eat it I skim all the
fat I can, chill it, and remove the rest.)

Tonight I made it with just baby carrots and served it with hot crusty
homemade bread and green salad. This is the best cut of beef I have found
for this cooking method.



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