What cut and broth?

I ask this in the professional section also.

I want to do beef for sandwiches, for my rifle league dinner.

I was thinking of a whole sirloin tip (10-12 Lb). would this be a good choice, and from what i have seen after my search 130 or so would be a good temp?

This would be done and put into a roaster to keep warm. What kind of liquid would i use to keep it moist and flavorful?

I have been to places where something like this been made and the slices of beef are always in some sort of broth or something.

I want to do beef for sandwiches, for my rifle league dinner.

I was thinking of a whole sirloin tip (10-12 Lb). would this be a good choice, and from what i have seen after my search 130 or so would be a good temp?

This would be done and put into a roaster to keep warm. What kind of liquid would i use to keep it moist and flavorful?

I have been to places where something like this been made and the slices of beef are always in some sort of broth or something.

thank you. .

thank you.