- 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
"Meat came out like mush and I couldn't even cut it. Made a better pulled beef sandwich than a roast."
"I also used beef broth & have even slow cooked in crockpot with soup mix. I like using fresh mushrooms."
"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."