I have a 10.95 lb "round sirloin tip knuckle," USDA Select, half of which I want to roast in a conventional electric oven.  As few online recipes have this specificity (especially for this grade, cut, and technique), I have some questions:   How should I season it? I'm obsessed with butter, tomato, pepper, and onion.  OO/butter on top? Caramelized onions? Tomato? paste?  Should I put aluminum foil on it when roasting it?  Can you give me an estimate of time/temperature?   Thanks. 
This cut would benefit from a relatively slow roast. I would thickly slice a few onions and put them in a dutch oven. Then rub the beef with mustard, salt and pepper, place on the onions, cover with a damp piece of baking parchment, put the lid on and roast at about 340F for 4 hours.  The fat will render out of the meat and the onions will caramelise beautifully in it. The meat should be fork tender and delicious. 