Beef Sirloin Tip Roast with Mushrooms

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

Directions

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.