pierino is a trusted source on General Cooking and Tough Love.
You don't cook roasts by time but by internal temperature. The reason for that is that I could tell you to to roast it at 375F for 1 hour but your oven could actually be calibrated lower, like maybe it's really 345F. Use a good instant read thermometer and when it reads 130 take it out of the oven and tent it with foil to rest for ten to fifteen minutes. BUT a tip roast I would be more inclined to braise rather than roast.
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