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| BEEF SIRLOIN TIP ROAST | ||||
| 1 boneless beef sirloin tip roast (about 3 lb.) 1-1/4 cups water, divided 1 can (8 oz.) mushroom stems and pieces, drained 1 envelope onion soup mix 3 tbsp. cornstarch |
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| Place a large piece of heavy-duty foil (21x7-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. Bake at 350 for 2-1/2 to 3 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140, medium, 160, well-done, 170). Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef. |
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