9
Submitted by Kittencalrecipezazz
"A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better"
photo by Baby Kato 
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Serves:
-
8-10
Advertisem*nt
ingredients
- 1 (200 g) package fresh mushrooms, sliced
- 1 (3 lb) sirloin tip roast
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1⁄2 - 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 1⁄2 cups water, divided
- 1 (1 1/4 ounce) package dry onion soup mix
- 3 tablespoons cornstarch
Advertisem*nt
directions
- Allow the roast to come down to almost room temperature before starting which will take a few hours.
- Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
- Set oven to 350°F.
- Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
- Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
- Place the roast onto the the foil in the. pan.
- Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
- Insert a meat thermometer into the middle of the roast.
- Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
- Cook until an meat thermometer reads 130°F for medium-rare.
- IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
- Remove the roast to a serving platter then cover just loosely with foil.
- Place the pan drippings into a saucepan.
- In a small cup whisk together the cornstarch with 1/4 cup cold water.
- Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
- Add in the sautéed mushrooms to the gravy.
- Serve with the sliced roast.
Questions & Replies
Got a question? Share it with the community!
Advertisem*nt
Reviews
-
The roast sort of "steamed" in the foil, which I found to be kind of a turn-off. I like my meat to be brown on the outside, not grey. This may not be important to everyone, but I think I'll keep looking for a roast beef recipe that gets a nice crust on the outside. The gravy was good, though.
Neohippie
-
This is a fine easy way to make a tip roast. However, the cooking times and temperatures are off. If you want the meat medium-rare cook it until an instant read thermometer reads 130. The meat will continue cooking another 5 degrees while resting. 135-mr 140-med
Brian 313
-
Wow! Another great easy recipe! Kids and hubby loved it. I cooked my 2.75 lb roast for 1 hour and 30 minutes. Great beefy flavor, and very tender! Make sure you slice across the grain otherwise it will be tough (you can feel it when you slice it)! Used 1 T of arrowroot instead of corstarch to thicken the gravy, turned out great. Served with mashed potatoes and veggies. Thanks Kittencal!
MMinMI
-
Wow, another winner from the Kitten. So good. The roast, was perfect. Moist and tender with a wonderful flavorful gravy. We loved this simple comfort food Kit, thank you so much for sharing this treasure with all of us. Best of all it was quick and easy to make, with enough leftovers for a wonderful beef sandwich the next day. It was was also lovely. :)
Baby Kato
-
Loved it and so easy!!!Thank you for the great recipe.5LB roast 3 hours was my cooking time.
gsulleng
see 3 more reviews
Advertisem*nt
Tweaks
-
Wow! Another great easy recipe! Kids and hubby loved it. I cooked my 2.75 lb roast for 1 hour and 30 minutes. Great beefy flavor, and very tender! Make sure you slice across the grain otherwise it will be tough (you can feel it when you slice it)! Used 1 T of arrowroot instead of corstarch to thicken the gravy, turned out great. Served with mashed potatoes and veggies. Thanks Kittencal!
MMinMI
RECIPE SUBMITTED BY
Kittencalrecipezazz
Canada
- 4506 Followers
- 3927 Recipes
- 457 Tweaks
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
Grilled Beef Sirloin Tip Roast
by Dine Dish
Sirloin Tip Crock Pot Roast With Gravy
by Sudie
Sirloin Tip Roast
by DanDrake
Best Sirloin Tip Roast
by Gnat B. Myers
View All Recipes
