I cooked a Sirloin tip roast.

Turned out delicious.

Used wood fired smoky dry rub on the out side.

Slow roasted in my convection toaster at 220⁰F till the probe read 143.6

Promptly turned of and rested two hours.

My only regret? But doing it the day before for even better slices to go on my sandwiches.

( yes I've years of professional experience and training). But I know plenty who can do the same. Key to success is figuring out your equipment. I really love my new toaster oven. It also holds my quarter pans natively in the wall grooves.