Prep 20 mins
Cook 3 hrs
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
- 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
- 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.
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.
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
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!