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READY IN ABOUT 2 hrs

Beef Sirloin Tip Roast with Mushrooms

Read Reviews (8)

"This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven." — JimChicago52

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

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

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Directions

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.

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PREP 10 mins
COOK 1 hr 35 mins
READY IN 1 hr 55 mins

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Reviews More Reviews

Nov 16, 2012

SIMPLE and both kids at the table were in the 'Clean Plate Club'. Looking very forward to the leftovers recreated as an open faced sandwich on crunchy farm bread, thinking of adding a savory cheese.

—MJBolduc

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Nov 10, 2012

This was my first sirloin tip roast that I bought on sale. With the increased cost of food, we miss our rib eyes and filets. Since there were no ratings, I was hesitant. Glad I didn't pass this one by! I used a rub from herb-rubbed sirloin tip roast from this site. I let the rub marinate all day. I used fresh mushrooms of 8 oz sliced button and 8 oz. sliced baby bellas. It looked like way too much shrooms, but it wasn't! I also threw in some sweet onion slices then covered with the dry soup and broth. Roasted about the 90 min., and it was perfect medium rare. The dry soup became a bit crunchy, which was great. Served it with Hasselback potatoes also from this site, and steamed broccoli. I give it 5 stars, and glad to be the first to rate it. Give it a try

—Gymrat

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11 Ratings

Nov 29, 2012

Delicious!!!! If I could give this more stars I would! One of the best meals we have ever eaten!!!!!!!!!!!!!!! Please try this one!

—Judy

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Feb 10, 2013

Perfect. I used Shiitake mushrooms. As I only had a 1.5 lb top sirloin joint I halved the ingredients. Even though I over cooked the meat the meal was still scrumptious. I also cooked Hasselback potatoes, baked asparagus and broccoli drizzled in a butter/balsamic/soy sauce. Five plus stars.

—Eric

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Feb 13, 2013

This was good. I slightly overcooked my roast. It was bigger and i wanted more done then a medium. Added some potatoes and carrots to the pot and used dry onion mushroom soup mix. will make again.

—CupcakePolly

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Jan 24, 2013

First time making a roast and first time using my new ceramic coated cast iron casserole was made easy with this recipe. I wasn't sure whether I should keep the lid on, but decided it would be best, and it worked out well. Searing took about 5 minutes per side before adding the other ingredients and putting in the oven. I used 3 cans of sliced mushrooms instead of 4 cans of pieces since my roast was a bit less than 3lbs. I cooked mine a bit faster/more than planned (to 155 degrees). One mistake: make sure to mix the corn starch with cool broth - it will clump if you put straight into the hot liquid. As suggested by Gymrat, I served this with Hassleback potatoes. I don't usually eat beef OR mushrooms and I enjoyed this. My hubby said, and I quote, "Now THIS is a meal!" He even went for seconds!

—Laura Stephen

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Mar 19, 2013

Excellent. I didn't have the exact ingredients (garlic and herb dry salad dressing mix instead of onion soup mix) but the cooking method is right on! Super simple too.

—LORIR1MA

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Jan 27, 2013

My husband always told me he doesn't like roast beef, until I served this tonight. Excellent. The meat was very tender and the mushroom gravy was fantastic! I will definitely make this again.

—Stephanie

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Nutrition

Calories
373 kcal
19%

Carbohydrates
14.2 g
5%

Cholesterol
98 mg
33%

Fat
15.9 g
24%

Fiber
3.9 g
16%

Protein
43.1 g
86%

Sodium
1294 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beef Sirloin Tip Roast with Mushrooms

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 373
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 5.5g 28 %
Cholesterol 98mg 33 %
Sodium 1294mg 52 %
** Potassium 714mg 20 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 3.9g 16 %
Protein 43.1g 86 %
Sugars 3.1g
Vitamin A 0 %
Vitamin C < 1 %
Calcium 7 %
Iron 39 %
Thiamin 30 %
Niacin 139 %
** Vitamin B6 58 %
** Magnesium 20 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.