"This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven." — JimChicago52
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1 (3 pound)
sirloin tip roast
4 (8 ounce) cans
mushroom stems and pieces, drained
onion soup mix
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.
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
Delicious!!!! If I could give this more stars I would! One of the best meals we have ever eaten!!!!!!!!!!!!!!! Please try this one!
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.
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.
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!
This is absolutely the best roast I have ever made or eaten!! I only cooked it 60 minutes instead of 90 though and it was medium rare - perfect!! My husband and I love it!!!! Lucilicious
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Sirloin Tip Roast with Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 143
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