This is a great dish, The sirloin tip is a cut that tastes great when cooked this way, it needs the 2 1/2 hrs. to tenderize. If you want to make a roast that will be pink in the middle, try a rump or round, and actually roast it w/a meat thermometer. This recipe is almost exactly the same recipe as "Michigan Secret Pot roast" (which I found on the internet:)With the "secret recipe", it uses chuck roast(with no added water) which can still be frozen solid, and cooks it 8-10 hrs at 225-250, or (thawed)4-5hrs at 275-300deg. Both of these recipes; how easy can you get? And for the reviewer that said this was bland, did you add the soup mix? This could not be bland if you followed the recipe.