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| Beef Sirloin Tip Roast with Mushrooms |
"This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven."
Ingredients :
- 1 tablespoon vegetable oil
- 1 (3 pound) sirloin tip roast
- 4 (8 ounce) cans mushroom stems and pieces, drained
- 1 cup beef broth
- 1 envelope onion soup mix
- 3 tablespoons cornstarch
- 1/4 cup beef broth
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H55M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
- Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
- Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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