Wednesday, September 25, 2013

Beef Sirloin Tip Roast

Ever have a roast turn out tough and chewy?  Want that deliciously tender and moist meat to fall apart with a touch of a fork?  Well, here's the recipe for you. 
Mind you, I've made plenty of roasts.  However, lately I've been buying sirloin tip roast because that's what's been on sale, and they just turn out tough and chewy no matter how 'low and slow' I cook them.  So after the second time this happened, I got smart and googled "how to cook a sirloin tip roast."  I figured it couldn't be any worse than cookin' it to death in the crockpot.  It turned out beautifully!  We omitted the mushrooms, but other than that I followed the recipe exactly.

Beef Sirloin Tip Roast

Prep: 10 min. Bake: 2-1/2 hours

  • 1 beef sirloin tip roast (3 pounds)
  • 1-1/4 cups water, divided
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 envelope onion soup mix
  • 2 tablespoons cornstarch

    Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow
roasting pan. Place roast on foil. Pour 1 cup water and mushrooms
over roast. Sprinkle with soup mix. Wrap foil around roast; seal
Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired
doneness (for medium-rare, a thermometer should read 145°;
medium, 160°; well-done, 170°).
Remove roast to a serving platter and keep warm. Pour drippings and
mushrooms into a saucepan. Combine cornstarch and remaining water
until smooth; gradually stir into drippings. Bring to a boil; cook
and stir for 2 minutes or until thickened. Serve with sliced beef.
Yield: 10-12 servings.
Recipe and photo from  Click here for recipe.