Preheat the oven to 250 degrees. Cooking net can be left in place. Rub the meat with olive oil, salt and pepper. Add dried herbs, garlic or other rub materials as preferred. Heat a roasting pan on the stove top with oil and brown all sides of the roast. Place roast in a rack, insert digital cable thermometer. Put into oven and cook uncovered until the thermometer reads 115 for rare, 120 for medium and 125 for medium rare. Remove and let set for 30 minutes under loose foil. Temperature will continue to rise at this stage. Using broth and wine deglaze the roasting plan for sauce and thicken as desired.
The sirloin-tip roast comes from the sirloin below the top sirloin and above the round cuts. It is a very tender cut of meat that is suitable for low and slow roasting. It also works well for slow wet cooking, kabobs and stew.