Reviewed: Oct. 19, 2009

I ended up only cooking my 2.5 lb. roast for 1 1/4 hours based on reviews but the meat was not tender at all (fairly chewy) so I would go longer next time or maybe try the 8 hrs at 200 deg. The gravy was excellent. Worth trying again.

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AKREDIT

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Reviewed: Jul. 22, 2009

Very good dish. I would check the temp at an hour and a half though. We had a 2.3lb roast and it was well done when we took it out at 2 hours. It was still very tender though and flavorful.

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Eric

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Reviewed: Jul. 4, 2009

This is a great dish, The sirloin tip is a cut that tastes great when cooked this way, it needs the 2 1/2 hrs. to tenderize. If you want to make a roast that will be pink in the middle, try a rump or round, and actually roast it w/a meat thermometer. This recipe is almost exactly the same recipe as "Michigan Secret Pot roast" (which I found on the internet:)With the "secret recipe", it uses chuck roast(with no added water) which can still be frozen solid, and cooks it 8-10 hrs at 225-250, or (thawed)4-5hrs at 275-300deg. Both of these recipes; how easy can you get? And for the reviewer that said this was bland, did you add the soup mix? This could not be bland if you followed the recipe.

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MOMISME

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Reviewed: Jun. 28, 2009

I've made this a couple of times when in a pinch for something easy but with the appearance of having slaved all day in the kitchen. ;) My husband and kids love it. I usually serve with rice or potatoes to put the gravy on... delicious.

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Wendy

Cooking Level: Expert

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Reviewed: Jun. 1, 2009

I enjoyed this recipe as did my girls but found the cooking time way too long. My roast was 3.5 pounds and in 1 1/2 hours it was well done. I'm just glad I happened to check when I did. When I do this again I will check at about 1 hour. I made one change to the recipe which was to use red wine instead of water for making the gravy at the end. It added a nice flavor I thought.

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see

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Reviewed: Apr. 2, 2009

This was soooo good. Husband came home after a long day at work and ready for something really tasty. He loved it as did I. Definitely a keeper. Followed recipe exactly except I used fresh mushrooms instead of canned. YUMMMM!!!

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Mar. 30, 2009

Quick and good-that always scores big with me. I also have a hard time seasoning meat as I'm not a big meat eater (DH is though). I am not a gravy fan either but loved this one...as did my man and our guest. We had it the next day as hot open faced sandwiches and we liked it even more. Thanks for sharing this will be a regular for me.

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CraZee A

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

I had only a 4oz can of mushroom stems and pieces. Also used dutch oven instead of wrapping in foil. So good, I've done a chuck roast this way be never a sirloin tip.

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dadsgirl

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

This was a alright recipe for what was in it i do no the time of cooking is way off because i followed the recipe exact and it was cooked way to long to my liking

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Teresa

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Reviewed: Feb. 19, 2009

I found this very easy and very tasty! I am making it now for the second time. Just as a note, watch the time on roasts less than 3 pounds, I used a stoneware dish with a 1.5# roast and it only took an hour. Also used Wondra instead of cornstarch, much easier.

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Cappy

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Reviewed: Nov. 30, 2008

Excellent...I've been doing this recipe for years with one variation. Place the roast in a cast iron dutch oven. Put onion mix on top and mushrooms on the side. No juice needed. Cook in a 200 oven 8 hours. I put it in the oven before going to work and it's ready when I get home. Delicious.

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Nancy P.

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Reviewed: Nov. 26, 2008

I used a 3 lb. tip roast and it was done in about 2.5 hours. I changed the recipe a little though. Since I am not a big mushroom fan, I used 2 cans of low-sodium cream of mushroom soup instead of the mushroom pieces. I also forgot to wrap it in foil (oops)! I believe that because I skipped that step, the middle of the piece of meat was a bit tough and dry. The outer edges though, were absolutely delicious! And because I used the soup, there was plenty of tasty gravy from that so I didn't have to make my own. My 5 year old said that it looked "like dog food" when I took it out of the oven (I'll admit, it did), but he ate every bite of it AND asked for more meat! I was amazed...this child is more of a veggie/fruit/bread eater than a meat lover! Overall, not a very pretty dish, but very yummy and will make again (with the foil this time).

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falon_17

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Reviewed: Nov. 18, 2008

I had 2 sirloin steaks on hand. Very easy to prepare and clean-up. Great week night dinner. I threw in some red potatoes and carrots. Very tasty.

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Sew What?

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 28, 2008

Very good recipe. My daughter, who loves mushrooms and loves gravy, just couldn't get enough of this wonderful combination. I will continue to use this recipe for years to come. Thanks for sharing.

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momtojjk

Cooking Level: Expert

Home Town: Menasha, Wisconsin, USA

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Reviewed: Sep. 30, 2008

I loved this roast. My husband and I both like it med. rare so I took it out 15 min early and it was perfect!

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akkay24

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Reviewed: Sep. 23, 2008

This was excellent and full of flavor. My family loved the gravy so much we ran out of mashed potatos, be sure and make plenty!

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Jeanne

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Reviewed: Apr. 19, 2008

This was an easy and delicious dish. I didn't make any changes other than I used Wondra flour instead of cornstarch for the sauce/gravy. My picky husband raved about it. I will make this again. Served w/mashed potatoes and used sauce as gravy.

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susie

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Reviewed: Apr. 14, 2008

Tasty tasty tasty!!

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SASSENACH22

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Reviewed: Apr. 4, 2008

I love this recipe! No one in my home likes mushrooms, but they liked this. I would warn others though that meat does cook after taken out of the over, so you might want to take it out when it is 5 degrees before desired temp or you will overcook.

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Mlaine

Cooking Level: Expert

Home Town: Griffin, Georgia, USA

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Reviewed: Mar. 31, 2008

I would have prefered to make this in a crock pot, but ended up not being able to. It was easy to prepare, but not as flavorful as I was hoping. My roast was 2.7 lbs and was throughly DONE by the 2.5 hour mark, so that might have contributed to the taste. It was really the first I've ever made and everyone else liked it, but I would keep a closer eye on it as it came towards the end of the cooking time. Otherwise, it was great! I added potatoes (quartered), carrets & onions to the pan and pan seared all sides of the roast before baking. (Good tip or grandmother's tale, I'm not sure...)

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