So....tomorrow night we FINALLY get to celebrate Christmas with our kids and their families!
Came from a lifelong cattle farm...I have no clue why I am so nervous??? I bought a 10lb sirloin tip roast, which is now thawed out
, and in the fridge for tomorrow night. I've worn out my brain looking at so many different ways to cook it the perfect way to have a juicy, great tasting roast. Covered, uncovered, high temp to start, then low and long??? Need some helpful advise please!