Sunday, November 15, 2009

Sirloin Tip Roast

This a wonderful recipe from a friend in Racine, WI. Don's dad wanted hot beef and gravy for his b-day dinner, so this is what I made.

Sirloin Tip Roast
Mariann Schulz

One roast
one package dry onion soup mix
three to four onions
flour and milk to thicken gravy

Cook roast in covered roasting pan for one hour at 350. After 1 hour
add soup mix on top of roast and add sliced onions to top of roast and
around the roast.(you can use more onions.) Cover and cook for 3-3 1/2
hours or until tender at 300. Take out of oven, let cool, and place in
fridge overnight.

The next day, take roast out of fridge and skim the fat off. Remove
the roast from the juice and slice thin. Put pan on stove and heat-add
milk and flour (Mix milk first in gravy shaker, add flour) to thicken (not
too thick) Add sliced roast back in pan with gray and cook 1 to 2 hours at
275. (I just did for an hour)

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