Ingredients
2 (4-1/2 to 5 lb. each) beef sirloin tip roasts
1/4 cup cider vinegar
1 pkg. (1 1/4 oz.) dry onion soup mix
1 tbsp. Italian herb seasoning
1/2 tsp. dry mustard
1/2 tsp. ground black pepper

Procedure
Preheat 18 quart Roaster Oven to 400 degrees F.

Brush vinegar evenly over roasts.

Combine soup and seasonings; rub over meat. Place meats on Rack. Set Rack in preheated Cookwell (of an 18-quart roaster oven).

Cover; roast 20 to 25 minutes per pound or until internal temperature reaches 150 degrees F on meat thermometer.

Skim fat from meat drippings; discard fat. Pour drippings over meat before serving.

Servings: 25
Source: Nesco