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Beef Sirloin Tip Roast

 Beef Sirloin Tip Roast
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.
10-12 ServingsPrep: 10 min. Bake: 2-1/2 hours


  • 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.
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.

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Beef Sirloin Tip Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.