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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 ¼ cup beef broth

Nutrition Info

373.4 calories carbohydrate: 14.2 g cholesterol: 98.1 mg fat: 15.9 g fiber: 3.9 g protein: 43.1 g saturatedFat: 5.5 g servingSize: - sodium: 1293.6 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

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.

6 servings

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