Cut from the hindquarter, the sirloin tip is a lean, hard-working roast made up of three muscles held together by connective tissue that melts down beautifully with a slow cook. Braise it low and slow in broth, red wine, or beer until it pulls apart with a fork — then pile it into tacos, sandwiches, grain bowls, or just eat it straight from the pot. It's one of the most versatile roasts in the freezer: affordable enough for a weeknight, satisfying enough to feed a crowd on the weekend. Packs come around 2.75–3 lb, exact weights may vary.