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Beef Sirloin Tip Roast Recipe
Beef Sirloin Tip Roast Recipe photo by Taste of Home

Beef Sirloin Tip Roast Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 2-1/2 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 2-1/2 hours
MAKES: 10-12 servings

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

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.

Directions

  1. 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.
  2. 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°).
  3. 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.
Originally published as Beef Sirloin Tip Roast in Quick Cooking November/December 2003, p8

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.

Light-Bodied Red Wine

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

Reviews for Beef Sirloin Tip Roast

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 11, 2014

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.

MY REVIEW
Reviewed Mar. 1, 2014

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.

MY REVIEW
Reviewed Feb. 22, 2014

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.

MY REVIEW
Reviewed Feb. 12, 2014

I fixed this tonight for supper I thought it was so good. I will fix this again and would recommend this recipe to all of my family loved!

MY REVIEW
Reviewed Apr. 1, 2013

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

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