Beef Sirloin Tip Roast With Mushroom Gravy

READY IN: 3hrs 20mins
SERVES: 8-10




  • 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.