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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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. 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 |
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.
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