BW, it seemed a bit pricey at the time. Don't remember exactly but I want to say it was $11 for about a two pounder - and worth every cent IMO.
It actually is right next to the top sirloins as I understand it and the butcher told me they usually cut it into steaks. So, a little pricier than the "other roasts".
May do another one soon so will let you know for sure