Beef Sirloin Tip Roast with Mushrooms |
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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven. Ingredients:
1 tablespoon vegetable oil |
1 (3 pound) sirloin tip roast |
4 (8 ounce) cans mushroom stems and pieces, drained |
1 cup beef broth |
1 envelope onion soup mix |
3 tablespoons cornstarch |
1/4 cup beef broth |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
3. Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
4. Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.
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