This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven.

Recipe Summary

prep:
10 mins
cook:
1 hr 35 mins
additional:
10 mins
total:
1 hr 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

373 calories; protein 43.1g 86% DV; carbohydrates 14.2g 5% DV; fat 15.9g 25% DV; cholesterol 98.1mg 33% DV; sodium 1293.6mg 52% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2012
This was my first sirloin tip roast that I bought on sale. With the increased cost of food we miss our rib eyes and filets. Since there were no ratings I was hesitant. Glad I didn't pass this one by! I used a rub from herb-rubbed sirloin tip roast from this site. I let the rub marinate all day. I used fresh mushrooms of 8 oz sliced button and 8 oz. sliced baby bellas. It looked like way too much shrooms but it wasn't! I also threw in some sweet onion slices then covered with the dry soup and broth. Roasted about the 90 min. and it was perfect medium rare. The dry soup became a bit crunchy which was great. Served it with Hasselback potatoes also from this site and steamed broccoli. I give it 5 stars and glad to be the first to rate it. Give it a try Read More
(42)

Most helpful critical review

Rating: 2 stars
04/07/2014
Ninety minutes? Mine was overcooked at thirty. I was aiming for medium rare but within less than half an hour internal temp was around 150. I checked the temp thinking I'd get an idea on how long I had to wait before prepping the sides not to find out it was done. Thankfully the gravy saved it. It's a good idea but maybe a lower oven temp would help. Read More
(6)
54 Ratings
  • 5 star values: 37
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
11/10/2012
This was my first sirloin tip roast that I bought on sale. With the increased cost of food we miss our rib eyes and filets. Since there were no ratings I was hesitant. Glad I didn't pass this one by! I used a rub from herb-rubbed sirloin tip roast from this site. I let the rub marinate all day. I used fresh mushrooms of 8 oz sliced button and 8 oz. sliced baby bellas. It looked like way too much shrooms but it wasn't! I also threw in some sweet onion slices then covered with the dry soup and broth. Roasted about the 90 min. and it was perfect medium rare. The dry soup became a bit crunchy which was great. Served it with Hasselback potatoes also from this site and steamed broccoli. I give it 5 stars and glad to be the first to rate it. Give it a try Read More
(42)
Rating: 5 stars
11/16/2012
SIMPLE and both kids at the table were in the 'Clean Plate Club'. Looking very forward to the leftovers recreated as an open faced sandwich on crunchy farm bread thinking of adding a savory cheese. Read More
(28)
Rating: 5 stars
11/29/2012
Delicious!!!! If I could give this more stars I would! One of the best meals we have ever eaten!!!!!!!!!!!!!!! Please try this one! Read More
(18)
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Rating: 5 stars
07/21/2013
I am giving this recipe 5 stars b/c I am sure its wonderful as is. As a matter of fact my mother made her roasts very similar and they were delicious. However I changed it rather drastically. I used a montreal-type seasoning blend with extra thyme and garlic powder coated all over the roast liberally. Then browned hard and fast normal pan high heat. Transferred roast to ceramic casserole. blended pan juices with broth red wine and just a touch of liquid smoke and worcestershire. added to roast baked for 1 hour at 350 for rare-mid-rare center. poured juices from pan back to skillet. Added half a sliced onion a cup of quartered fresh mushrooms about a tablespoon of whole peppercorns a few thin slices of beef leg bone with marrow a bay leaf garlic powder and fresh thyme. reduced by almost half. meanwhile made a 'scratch roux' which is just some melted butter whisked constantly with regular flour over med heat until it turns from buttery yellow to deep gold (just long enuf to kill the raw flour taste and make sure its whisked super smooth). Add to reduction whisk again to blend gravy slice your roast serve mushroom/onion/peppercorn gravy over top. DELICIOUSNESS. Thank you for the inspiration Jim! Read More
(8)
Rating: 2 stars
04/07/2014
Ninety minutes? Mine was overcooked at thirty. I was aiming for medium rare but within less than half an hour internal temp was around 150. I checked the temp thinking I'd get an idea on how long I had to wait before prepping the sides not to find out it was done. Thankfully the gravy saved it. It's a good idea but maybe a lower oven temp would help. Read More
(6)
Rating: 5 stars
01/24/2013
First time making a roast and first time using my new ceramic coated cast iron casserole was made easy with this recipe. I wasn't sure whether I should keep the lid on but decided it would be best and it worked out well. Searing took about 5 minutes per side before adding the other ingredients and putting in the oven. I used 3 cans of sliced mushrooms instead of 4 cans of pieces since my roast was a bit less than 3lbs. I cooked mine a bit faster/more than planned (to 155 degrees). One mistake: make sure to mix the corn starch with cool broth - it will clump if you put straight into the hot liquid. As suggested by Gymrat I served this with Hassleback potatoes. I don't usually eat beef OR mushrooms and I enjoyed this. My hubby said and I quote "Now THIS is a meal!" He even went for seconds! Read More
(5)
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Rating: 5 stars
02/10/2013
Perfect. I used Shiitake mushrooms. As I only had a 1.5 lb top sirloin joint I halved the ingredients. Even though I over cooked the meat the meal was still scrumptious. I also cooked Hasselback potatoes baked asparagus and broccoli drizzled in a butter/balsamic/soy sauce. Five plus stars. Read More
(5)
Rating: 5 stars
07/28/2014
I followed this very close and it came out great. Only thing I added was Onions and served it with Mashed Potatoes. Read More
(4)
Rating: 5 stars
02/13/2013
This was good. I slightly overcooked my roast. It was bigger and i wanted more done then a medium. Added some potatoes and carrots to the pot and used dry onion mushroom soup mix. will make again. Read More
(4)