Roast beef question - round sirloin tip roast?

I have defrosted a round sirloin tip roast and thought I would oven roast it after a marinade and/or rub but am now having second thoughts. I called the store and verified that it's grade is "choice" and web sites say anything less than than "prime" may be tough when roasted. So now I'm thinking of braising it in wine and beef broth like I would a chuck roast or cutting it up and making beef stew. For either method I would sear it first. I just don't have experience with this cut. I bought it and froze it in November because they were buy one get one free. I'd appreciate advice from anyone experienced with this cut or with roasting choice cuts. Thanks!