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Beef Sirloin Tip Roast
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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
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.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |