Recipe by JimChicago52
"This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven."
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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.
Ninety minutes? Mine was overcooked at thirty. I was aiming for medium rare, but within less than half an hour internal temp was around 150. I checked the temp thinking I'd get an idea on how long I had to wait before prepping the sides, not to find out it was done. Thankfully, the gravy saved it. It's a good idea, but maybe a lower oven temp would help.
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!
I am giving this recipe 5 stars b/c I am sure its wonderful as is. As a matter of fact, my mother made her roasts very similar and they were delicious. However, I changed it rather drastically. I used a montreal-type seasoning blend with extra thyme and garlic powder coated all over the roast, liberally. Then browned hard and fast, normal pan, high heat. Transferred roast to ceramic casserole. blended pan juices with broth, red wine and just a touch of liquid smoke and worcestershire. added to roast, baked for 1 hour at 350 for rare-mid-rare center. poured juices from pan back to skillet. Added half a sliced onion, a cup of quartered fresh mushrooms, about a tablespoon of whole peppercorns, a few thin slices of beef leg bone with marrow, a bay leaf, garlic powder and fresh thyme. reduced by almost half. meanwhile, made a 'scratch roux', which is just some melted butter whisked constantly with regular flour over med heat until it turns from buttery yellow to deep gold (just long enuf to kill the raw flour taste and make sure its whisked super smooth). Add to reduction, whisk again to blend gravy, slice your roast, serve mushroom/onion/peppercorn gravy over top. DELICIOUSNESS. Thank you for the inspiration Jim!
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.
I followed this very close and it came out great. Only thing I added was Onions and served it with Mashed Potatoes.
This was bad. The meat was tough and salty. This could easily be remedied- turn this into a crock pot recipe, use 50/50 beef broth to water to cover meat. Also needs pepper. As is, my husband and daughter only ate enough not to be rude and afterwards let me know just how bad it had been.
* 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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