Beef Sirloin Tip Roast With Mushroom Gravy

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 allow the roast to come down to almost room temperature before starting which will take a few hours.
• 2 meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• 3 set oven to 350°f.
• 4 loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• 5 rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• 6 place the roast onto the the foil in the. pan.
• 7 pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• 8 insert a meat thermometer into the middle of the roast.
• 9 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.
• 10 cook until an meat thermometer reads 130°f for medium-rare.
• 11 important; start checking the temperature of the thermometer at about 1-1/2 hours.
• 12 remove the roast to a serving platter then cover just loosely with foil.
• 13 place the pan drippings into a saucepan.
• 14 in a small cup whisk together the cornstarch with 1/4 cup cold water.
• 15 gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• 16 add in the sautéed mushrooms to the gravy.
• 17 serve with the sliced roast.