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

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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


  • 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

4 ounce-weight: 156 calories, 5g fat (2g saturated fat), 60mg cholesterol, 324mg sodium, 4g carbohydrate (0g sugars, 0g fiber), 22g protein .


  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

Light-Bodied Red Wine

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

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mrzepka 247209
Reviewed Apr. 17, 2016

"Meat came out like mush and I couldn't even cut it. Made a better pulled beef sandwich than a roast."

homemadewithlove 228277
Reviewed Jun. 21, 2015

"I also used beef broth & have even slow cooked in crockpot with soup mix. I like using fresh mushrooms."

mmmmfood 226713
Reviewed May. 21, 2015

"Cook for no more than 2 hours. Great flavor!"

hcora 205734
Reviewed Nov. 22, 2014

"Should be cooked only one hour only.....geeze if I cooked it like it says it would be a waste."

muffbear74 137060
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."

rednorsk 130020
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."

McNasty27 55761
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."

Greser 56565
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!"

sueliam 49999
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."

dfreuter415 129938
Reviewed Mar. 15, 2013

"Great recipe. I substituted beef broth for water and used fresh mushrooms. Very tasty with lots of gravy."

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