Tip Roast & Onion Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 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 king arthur unbleached all-purpose flour |
1 cup milk |
1 cup heavy whipping cream |
1 envelope onion mushroom soup mix |
Directions:
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 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).
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