Beef Sirloin Tip Roast
This meaty main course, served with a mouth-watering 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.
SERVINGS
|
10-12
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
150 min.
|
TOTAL
|
160 min.
|
INGREDIENTS
- 1 boneless beef sirloin tip roast (about 3 pounds)
- 1-1/4 cups water, divided
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1 envelope onion soup mix
- 3 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 meat 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 slice beef. Yield: 10-12 servings.