Beef Sirloin Tip Roast with Mushroom Pan Gravy
A tender, juicy sirloin tip roast wrapped in foil and slow-roasted with onion soup mix and pan drippings, then finished with sautéed mushrooms and cornstarch gravy. The low-temperature cooking method (130°F for medium-rare) ensures even, gentle cooking and maximum tenderness. Ideal for Sunday dinners, holiday gatherings, or special family meals. This version prioritizes moisture retention through foil steaming and emphasizes fresh mushroom flavor built by releasing moisture before adding to gravy.
Ingredients
- 7 oz fresh mushrooms, sliced, none
- 3 lb sirloin tip roast, none
- 2 tablespoon vegetable oil or olive oil, nonebutter2 tablespoonadds dairy
use same volume
- ½ teaspoon garlic powder, none
- 1 teaspoon ground black pepper, none
- 1 ½ cup water, divided
- 1 package (1 1/4 ounce) dry onion soup mix, nonehomemade onion seasoning1 package equivalent
blend onion powder, beef bouillon, celery salt, herbs
- 3 tablespoon cornstarch, nonearrowroot powder or flour3 tablespoon1:1 ratio with cornstarch
for gluten-free use arrowroot
Full guide →
Instructions
- 1
Allow roast to sit until it reaches almost room temperature, several hours.
- 2
Heat oven to 350°F.
- 3
Sauté sliced fresh mushrooms in a skillet over medium-high heat until all moisture releases; set aside.
- 4
Line a shallow roasting pan with heavy-duty foil, using a piece large enough to wrap the roast.
- 5
Rub roast all over with oil, then season with garlic powder and black pepper (omit salt).
- 6
Place roast on foil in pan.
- 7
Pour water into the bottom of foil, then sprinkle dry onion soup mix over water.
- 8
Insert meat thermometer into the center of roast.
- 9
Wrap foil tightly around roast, leaving thermometer exposed for easy reading.
- 10
Cook until meat thermometer reaches 130°F for medium-rare, starting temperature checks at about 90 minutes.
- 11
Transfer roast to serving platter and cover loosely with foil.
- 12
Pour pan drippings into a saucepan over medium heat.
- 13
Whisk cornstarch with cold water in a small cup until smooth.
- 14
Gradually whisk cornstarch mixture into saucepan and bring to a boil, whisking constantly for 2 minutes.
- 15
Stir in sautéed mushrooms to gravy.
- 16
Slice roast and serve with mushroom gravy.
Tips
Bring roast to almost room temperature before cooking for even heat penetration and more consistent doneness throughout the meat.
Check internal temperature starting at 90 minutes; foil-wrapped roasts cook unpredictably depending on oven calibration and foil tightness.
Do not add salt during seasoning; the soup mix provides significant sodium throughout the cooking liquid.
Good to Know
Refrigerate leftover roast and gravy in separate airtight containers up to 3 days. Freeze roast slices and gravy together in freezer bags up to 3 months.
Prepare and season roast up to 4 hours ahead; refrigerate until ready to roast. Sauté mushrooms up to 8 hours ahead; store covered in refrigerator. Do not wrap in foil until ready to roast.
Slice roast and arrange on a warm platter, top with mushroom gravy. Serve with mashed potatoes, egg noodles, or roasted root vegetables.
Common Mistakes
Do not skip bringing roast to room temperature to avoid uneven cooking and rare center despite reaching target temperature on thermometer.
Do not salt the rub to avoid over-salting (soup mix contains sufficient sodium).
Do not skip sauteing fresh mushrooms to avoid releasing moisture into gravy later, which can thin it excessively.
Substitutions
for gluten-free use arrowroot
Full guide →blend onion powder, beef bouillon, celery salt, herbs
FAQ
Can I use a different cut of beef?
Yes. Substitute chuck roast, rump roast, or eye of round in similar weight. Cooking time may vary; use meat thermometer and check at 90 minutes. Tougher cuts may benefit from lower oven temperature (325°F) and longer cooking time.
What if my roast reaches 130°F before 2 hours?
Remove it immediately. Oven temperature variance, roast thickness, or starting temperature differences affect cooking time. A smaller or thinner roast will cook faster. Always rely on the meat thermometer, not time estimates.
How long can I keep leftover roast and gravy?
Refrigerate up to 3 days in airtight containers. Freeze up to 3 months. Reheat roast slices gently in oven (300°F) with gravy to prevent drying. Thawed frozen roast keeps 1 day in refrigerator before reheating.