Sirloin Roast

[VaPhil]

I cooked a sirloin roast for dinner. It was 2.5-3# about 4" thick.
I spiced it and rubbed it with evoo tied it up and into the oven at 350 degrees.
When my probe said it was 138 inside I took it out and covered with foil to let it rest. The temp climbed to 145 while resting.
Now heres the good part. When I sliced it half was well done and the other was about raw. WTF.
Tough chewy and tasted like nicely spicer crap. So into the trash and dinner was some nice veggies.

Any ideas what happened. I've never seen or had this happen before. :confused:

VaPhil

[café au lait]

Can't offer any reasons for the problem, but I hope instead of really trashing it that maybe you cut it up and used it to make stew or vegetable beef soup. Cooking it in soup or stew should alleviate the toughness or even use the pressure cooker.