I think I would stuff in some garlic cloves. Cooked according to directions and turned out a little rare but we made a ju and it was perfect!

excellent i left it in a few minutes extra which i won't do again

Delicious! The mustard really gave the roast a great flavor. Very easy.

It's delicious! My family loved it.

I thought this was a great recipe! I had tried this method of cooking last New Years for prime rib and it had turned out perfectly! So I thought I'd try it for the sirloin tip roast I had. The only problem I had was that I had a four pound roast that I cut in half and froze one. So I might not have split it exactly in two, so my timing was probably off a couple of minutes. It did turn out rare...a bit too rare for my husband, but we both loved it.! The flavor and juiciness was amazing! No gravy needed!! Using leftovers in stroganoff tonite, so it will cook a wee bit more and I am sure it's going to taste amazing!! Oh, and I did adjust the amount of seasonings due to the smaller size.

Temperature was perfect. Did 27 minutes at high and then let it sit for 30ish. Did not use as much Italian seasoning or mustard and used more garlic powder and onion powder. Wish I’d taken the time to score the meat and mash garlic cloves up with the mustard before coating the roast. Kids ate 3 helpings and wife ate 2 so that’s makes it a winner in my family.

I tweeked mine by using a probe and convection oven instead of the high heat . But, nonetheless, it was delicious!

tender and delicious