Recipe Details
Ingredients
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1tablespoonvegetable oil
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1(3 pound)sirloin tip roast
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4(8 ounce) cansmushroom stems and pieces, drained
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1cupbeef broth
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1envelopeonion soup mix
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3tablespoonscornstarch
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¼cupbeef broth
Cooking Directions
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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.
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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.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories373 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 6g |
28% |
| Cholesterol 98mg |
33% |
| Sodium 1294mg |
56% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 4g |
14% |
| Total Sugars 3g |
|
| Protein 43g |
86% |
| Vitamin C 1mg |
1% |
| Calcium 59mg |
5% |
| Iron 4mg |
22% |
| Potassium 714mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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