Italian dressing is the secret to a robust and flavorful beef roast.
beef boneless sirloin tip roast (3 to 4 pounds)
to 2 tablespoons olive or vegetable oil
envelope (0.7 ounce) Italian dressing mix (dry)
Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef.
Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
Serve beef with pan drippings.
To freeze the leftovers for another meal, seal in a freezer container and freeze up to 4 months. Thaw frozen beef by placing the container in the refrigerator about 8 hours.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.