Tip Roast & Onion Cream Sauce Recipe

Tip Roast & Onion Cream Sauce Recipe
Tip Roast & Onion Cream Sauce Recipe photo by Taste of Home
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Tip Roast & Onion Cream Sauce Recipe

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I combined two favorite recipes to come up with this tender beef tip roast. The accompanying onion-cream gravy is delicious over the meat.—Phyllis Waterman, Rockford, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 1-3/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 1-3/4 hours + standing

Ingredients

  • 1/3 cup red wine vinegar
  • 1/4 cup ketchup
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 beef sirloin tip roast (4 pounds)
  • SAUCE:
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1 envelope onion mushroom soup mix

Directions

In a large resealable plastic bag, combine the first nine ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade.
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-3/4 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to a serving platter. Let stand for 10 minutes before slicing.
For sauce, melt butter in a small saucepan; stir in flour until smooth. Gradually add the milk, cream and soup mix. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings (2 cups sauce).
Originally published as Tip Roast & Onion Cream Sauce in Country Woman Christmas Annual 2010, p48

Nutritional Facts

1 each: 446 calories, 26g fat (13g saturated fat), 172mg cholesterol, 507mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 45g protein.

  • 1/3 cup red wine vinegar
  • 1/4 cup ketchup
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 beef sirloin tip roast (4 pounds)
  • SAUCE:
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1 envelope onion mushroom soup mix
  1. In a large resealable plastic bag, combine the first nine ingredients. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade.
  2. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-3/4 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to a serving platter. Let stand for 10 minutes before slicing.
  3. For sauce, melt butter in a small saucepan; stir in flour until smooth. Gradually add the milk, cream and soup mix. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings (2 cups sauce).
Originally published as Tip Roast & Onion Cream Sauce in Country Woman Christmas Annual 2010, p48

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