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Beef Sirloin Tip Roast Recipe

Beef Sirloin Tip Roast Recipe photo by Taste of Home

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This meaty main course, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. "It is my husband's favorite," says Mrs. Burgess Marshbanks from her home in Buies Creek, North Carolina.

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Beef Sirloin Tip Roast Recipe

Prep: 10 min. Bake: 2-1/2 hours

Yield: 10-12 Servings

10 150 160

Ingredients

1 beef sirloin tip roast (3 pounds)
1-1/4 cups water, divided
1 can (8 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
2 tablespoons cornstarch

Directions

Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly.
Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef. Yield: 10-12 servings.

Nutritional Facts 1 serving (4 ounces) equals 156 calories, 5 g fat (2 g saturated fat), 60 mg cholesterol, 324 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein.

Originally published as Beef Sirloin Tip Roast in Quick Cooking November/December 2003, p8

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Beef Sirloin Tip Roast

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Reviewed on Apr. 01, 2013 by sueliam

The best roast beef and gravy ever. I have been cooking for 50 years and still learning new ways to cook.

Reviewed on Mar. 15, 2013 by dfreuter415

Great recipe. I substituted beef broth for water and used fresh mushrooms. Very tasty with lots of gravy.

Reviewed on Jan. 10, 2012 by tiger976

Very good and simple. Would have been excellent if I had a 3 pounder, but I only had 2 lbs., cooked for 2 hours, that was too long. Will make this again, thanks for sharing.

Reviewed on Jan. 01, 2011 by Patrikc325

Very Easy to make and very tasty!

We found our 3 lb Roast only took 90 minutes to cook.

Reviewed on Dec. 28, 2010 by fionasims

very good

Reviewed on Oct. 10, 2010 by cinsully

Very easy and delicious.

Reviewed on Jan. 05, 2009 by angela.mccarthy

I love this recipe, so simple and tasty. I substitute fresh mushrooms for the canned and red wine for the water, I also use less soup mix, to cut out some sodium.