- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Beef Sirloin Tip Roast
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"Cook for no more than 2 hours. Great flavor!"
"Should be cooked only one hour only.....geeze if I cooked it like it says it would be a waste."
"I used a 2 1/4 pound roast and cooked it for about 2 1/2 hours. It was a little dry (some of the fats and water leaked out of the foil), but still tasted quite good."
"I just tried this for the first time, and I'm not an experienced cook. It turned out pretty good, but I think I would like it with beef broth as someone suggested. Some garlic might add some flavor too."
"Do you have ANY idea what happens to a 3 pound sirloin tip roast when you cook it for 2 1/2 hours?! Let alone 3??? That thing is so overdone it becomes the consistency of shoe leather. I am writing this review to make sure NOBODY follows the cooking time for this. It should be cooked for ONE HOUR."