Does any have any ideas on how to cook a sirloin tip roast and once cooked how to serve it and slice it properly?

My experience with beef roasts is to cook 20 minutes to the pound @ 350 deg. and use a meat thermometer to make sure the roast gets cooked through. 165 is good for starters but 170 would be safer for killing any bad stuff in the meat.

To slice, cut across the grain of the roast thinly -- it helps to have a super sharp knife to cut thin along with a strong fork to hold the roast in place. If you cut thin, then even the toughest cuts of meat will be tender.

Season the roast with a little garlic powder and black pepper before cooking. I love to get the end cuts since they're the most flavorful from seasoning. Have to share with my honey though ...

Thank you. What would you suggest for the leftovers? Can anything fancy be done with them? Oh and how do you find out which way the grain is?

My favorite leftovers for beef roasts like sirloin and eye of round, is to make French Dip Sandwiches. Pile the beef on a quality roll, and dip in Au Jus gravy from the grocer.

The other thing I like to do with leftovers from beef roasts is to make a breakfast "hash" (can't say that's the right name for it) by cooking potatoes and onions, and then adding diced cooked beef from the roasts. It's a hearty meal that we have all of the time.

Across the grain: I'm not a super pro cook and so my simplistic way of thinking about it is to place the roast so it's longest way is sitting in front of you right-to-left and then cut across the roast.

Old bay you got it right about the grain of the meat. it does run one way. slice a small piece off and look at it. if you have a long string you cut across the other way. Also wit the leftovers it isn't as nice looking but chipped beef. You can use the gravy and make an open faced sandwich.