Tip Roast & Onion Cream Sauce

• 1/3 cup red wine vinegar
• 1/4 cup ketchup
• 2 tablespoons canola oil
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon prepared mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 beef sirloin tip roast (4 pounds)
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup heavy whipping cream
• 1 envelope onion mushroom soup mix

1. In a shallow dish, combine the first 9 ingredients. Add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight. Drain and discard marinade.
2. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 1-3/4 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Transfer to a serving platter. Let stand for 10 minutes before slicing.
3. For sauce, melt butter in a small saucepan; stir in flour until smooth. Gradually add the milk, cream and soup mix. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with roast.

red wine vinegar, ketchup, canola oil, soy sauce, worcestershire sauce, salt, mustard, garlic, pepper, beef sirloin tip roast, butter, flour, milk, heavy whipping cream, onion mushroom

Taken from www.tasteofhome.com/recipes/tip-roast-onion-cream-sauce/ (may not work)