Preheat oven to 325°F (163°C).

Sprinkle the beef sirloin tip roast with all-purpose flour and pepper.

In a Dutch oven, heat canola oil over medium heat.

Brown the roast on all sides.

Remove the roast from the heat.

In a small bowl, whisk together condensed cream of chicken soup and apple cider (or juice) until blended.

Stir in the onion soup mix.

Pour the soup mixture over the roast in the Dutch oven.

Cover the Dutch oven and bake in the preheated oven for 2 hours and 45 minutes to 3 hours and 15 minutes, or until the meat is tender.

While the roast is baking, cook wild rice according to package directions.

Once cooked, stir in minced fresh parsley and butter into the wild rice.

Remove the roast from the pan.

Stir slivered almonds into the sauce remaining in the pan.

Serve the almond beef roast with the wild rice and sauce.