I've found that blade roasts do best in the slow cooker. They're usually not too expensive, either. Try putting one (2-3lb? 1-1.5kg?) in the slow cooker, frozen, around 2pm, with salt and pepper dusted on top, a little garlic powder, if you like garlic, a bit of minced onion, and a beef boullion cube (2 if they're the small ones), and a tablespoon or so of margarine or butter. Pour a little boiling water in - about 2-3 cm deep. Cover and cook on high for 4 hours or so. Should be ready for 6pm dinner.

Here's a great recipe for a sirloin roast in the oven that I found online - we loved it! It's a little spicy, so if you prefer more mild tasting meat, cut back on the cayenne pepper.

* 1 1/4 tablespoons paprika
* 1 tablespoon kosher salt
* 1 teaspoon garlic powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 2 tablespoons olive oil
* 1 (3 pound) sirloin tip roast


DIRECTIONS

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.


Hope you have a great dinner!