This hearty recipe, Beef Sirloin Tip Roast with Mushrooms is perfect for the family. It’s quick and easy to make and can be served as a main dish or cut up into smaller pieces for appetizers. The beef is flavorful, but not too overwhelming thanks to the mushrooms that complement it well without overpowering it. This recipe makes 8 servings so you will have plenty of leftovers for lunches throughout the week!
prep: 10 mins cook: 1 hr 35 mins additional: 10 mins total: 1 hr 55 mins Servings: 6 Yield: 6 servings
1 cup beef broth
1 (3 pound) sirloin tip roast
1 tablespoon vegetable oil
1 envelope onion soup mix
3 tablespoons cornstarch
4 (8 ounce) cans mushroom stems and pieces, drained
¼ cup beef broth
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Per Serving: 373 calories; protein 43.1g; carbohydrates 14.2g; fat 15.9g; cholesterol 98.1mg; sodium 1293.6mg.