Tip Roast & Onion Cream Sauce Recipe

Tip Roast & Onion Cream Sauce Recipe photo by Taste of Home

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I combined two favorite recipes to come up with this tender beef tip roast. The accompanying onion-cream gravy is delicious over the meat.—Phyllis Waterman, Rockford, Illinois

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Tip Roast & Onion Cream Sauce Recipe

Prep: 20 min. + marinating Bake: 1-3/4 hours + standing

Yield: 8 Servings

20 105 125

Ingredients

1/3 cup red wine vinegar
1/4 cup ketchup
2 tablespoons canola oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 beef sirloin tip roast (4 pounds)
SAUCE:
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk
1 cup heavy whipping cream
1 envelope onion mushroom soup mix

Directions

In a large resealable plastic bag, combine the first nine ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade.
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-3/4 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to a serving platter. Let stand for 10 minutes before slicing.
For sauce, melt butter in a small saucepan; stir in flour until smooth. Gradually add the milk, cream and soup mix. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings (2 cups sauce).

Nutritional Facts 6 ounces cooked beef with 1/4 cup sauce equals 446 calories, 26 g fat (13 g saturated fat), 172 mg cholesterol, 507 mg sodium, 6 g carbohydrate, trace fiber, 45 g protein.

Originally published as Tip Roast & Onion Cream Sauce in Country Woman Christmas Annual 2010, p48