If you love a roast that’s bursting with flavor and absolutely tender, then this Herb Crusted Sirloin Tip Roast Recipe is going to be your new best friend in the kitchen. Imagine a beautifully herb-coated sirloin tip, roasted low and slow to juicy perfection, then finished with a fragrant fennel butter glaze and a luscious brown gravy that brings it all together. This dish is not just a meal; it’s an experience that promises to wow your family and guests with every bite.
Ingredients You’ll Need
Getting ready to cook this incredible Herb Crusted Sirloin Tip Roast Recipe? The ingredients list may be simple, but each one plays a crucial role in building the dish’s incredible layers of flavor and giving the roast such an irresistible texture and aroma.
- Sirloin tip roast (2 ½ – 3 pounds): The perfect cut for roasting, offering great flavor with a tender bite when cooked right.
- Kosher salt (2 teaspoons): Enhances the natural flavors of the beef and helps form a savory crust.
- Black pepper (2 teaspoons): Adds a punch of warm spice, working beautifully with the herbs.
- Olive oil (2 tablespoons): Helps the herbs adhere to the roast and adds a subtle richness.
- Fresh rosemary (3 tablespoons, chopped): Offers a fresh, piney aroma that complements the beef perfectly — divided use adds depth.
- Garlic cloves (6, crushed): Nothing beats fresh garlic to infuse promising bold flavor.
- Unsalted butter (2 tablespoons): Enriches the roasted fennel seeds and rosemary butter finish with its creamy texture.
- Fennel seeds (2 teaspoons): Toasted for a sweet, anise-like fragrance that brightens the roast and gravy.
- Beef broth (2 cups): Forms the savory base of the hearty brown gravy.
- Garlic powder (2 teaspoons): Adds an additional layer of garlic flavor in the gravy.
- Onion powder (1 teaspoon): Rounds out the gravy with subtle sweetness and depth.
- Salt (½ teaspoon) and black pepper (½ teaspoon): Season the gravy to perfection.
- Worcestershire sauce (2 teaspoons): Brings umami and tang that elevate the gravy’s complexity.
- Cornstarch (3 tablespoons) and water (3 tablespoons): Used to thicken the gravy for that perfect silky consistency.
How to Make Herb Crusted Sirloin Tip Roast Recipe
Step 1: Bring the Roast to Room Temperature
Start by removing the roast from the refrigerator at least an hour before cooking. This simple step ensures your roast cooks evenly and stays juicy inside, making it the foundation for that tender texture we all crave.
Step 2: Preheat Your Oven Low and Slow
Set your oven to 225°F. Cooking the roast at this low temperature gently warms the meat and allows the flavors and juices to develop gradually without drying out the roast.
Step 3: Season the Roast Generously
Season the sirloin tip roast on all sides with kosher salt and black pepper. These basics work wonders, drawing out the meat’s natural essence and creating the perfect crust.
Step 4: Herb and Garlic Oil Rub
Whisk together olive oil, chopped rosemary, and crushed garlic. Massage this fragrant mixture all over the roast. This herb crust mixture gives the roast every edge in flavor and ensures each bite is bursting with aromatic freshness.
Step 5: Roast Slowly in the Oven
Place the roast in a roasting pan and slide it into your preheated oven uncovered. Roast for 60 to 90 minutes until the internal temperature reaches 120-125°F. This stage sets the stage for medium-rare, juicy perfection.
Step 6: Turn Up the Heat for the Finish
Remove the roast and crank your oven up to 450°F. This high heat finish is where the magic happens, developing a beautifully caramelized crust that adds crunch and flavor contrast.
Step 7: Toast and Butter the Fennel Seeds with Rosemary
Toast the fennel seeds in a skillet until fragrant, then add butter and the remaining chopped rosemary. The bubbling herb butter is then spooned over the roast to create a gorgeous, flavorful glaze.
Step 8: Return to Oven for Final Sear
Put the roast back in the hot oven for 5-10 minutes. Aim for about 130°F for medium-rare or 140°F for medium. This step seals all those wonderful juices inside and intensifies the crust’s aroma and flavor.
Step 9: Rest and Slice Thinly
Remove the roast from the oven and tent it loosely with foil. Let it rest for 20 minutes. Resting allows the juices to redistribute, ensuring each slice is wonderfully juicy and tender. Then carve thin slices with a sharp or electric knife for the best presentation and texture.
Step 10: Make the Fennel Brown Gravy
Toast fennel seeds in a saucepan, then add beef broth, garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Bring it to a boil, then thicken with a cornstarch-water slurry until silky. This gravy is the perfect companion for the roast, rich with herbal warmth and savory depth.
How to Serve Herb Crusted Sirloin Tip Roast Recipe
Garnishes
Fresh rosemary sprigs and a light drizzle of the fennel butter from the pan add a beautiful aromatic touch that complements the roast’s earthy herb crust perfectly.
Side Dishes
This roast pairs wonderfully with classic sides like garlic mashed potatoes, roasted root vegetables, or a crisp green salad. Each side adds contrasting textures and flavors that round out the meal elegantly.
Creative Ways to Present
For a special occasion, serve the thin slices of roast atop a bed of creamy polenta or alongside a wild mushroom risotto. You can also arrange the slices artistically on a wooden board with the gravy drizzled lightly on top, making a feast that’s as stunning visually as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover slices of the Herb Crusted Sirloin Tip Roast Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to pour a bit of the gravy over the meat to keep it moist.
Freezing
To freeze, wrap the sliced roast tightly in plastic wrap and aluminum foil or place in a freezer-safe container. It will keep well for up to 2 months. Thaw slowly overnight in the fridge before reheating.
Reheating
Gently reheat leftovers in a covered skillet over low heat or in the oven wrapped in foil to prevent drying out. Adding a splash of gravy or broth during reheating will help maintain juiciness and flavor.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin tip roast is ideal for its balance of flavor and tenderness, you can try this herb crust and cooking method with other roasts like top round or eye of round, but adjust cooking times accordingly.
How do I know when the roast is perfectly cooked?
Using a meat thermometer is the best way to ensure your roast is cooked perfectly. Aim for 120-125°F for medium-rare before searing; the final temperature after resting will rise slightly for ideal doneness.
What if I don’t have fresh rosemary?
Dried rosemary can be a substitute, but use about one-third the amount, as dried herbs have a more concentrated flavor. Fresh rosemary is highly recommended for that vibrant aroma and taste.
Can I prepare the herb rub ahead of time?
Yes! You can mix the olive oil, rosemary, and garlic rub up to a day in advance and store it in the fridge—just bring it back to room temperature before applying it to the roast.
Is the fennel brown gravy necessary?
While the roast is delicious on its own, the fennel brown gravy adds a beautiful, aromatic depth that perfectly complements the herb crust. It’s definitely worth making to elevate the dish.
Final Thoughts
I cannot recommend the Herb Crusted Sirloin Tip Roast Recipe enough for anyone looking to impress with minimal fuss and maximum flavor. The blend of herbs, garlic, and fennel creates a dish that feels both comforting and special. Once you try it, this roast will surely earn a permanent spot in your cooking rotation. So grab that sirloin tip and get ready for a meal that brings everyone to the table with eager anticipation!
Print
Herb Crusted Sirloin Tip Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast is a flavorful and tender beef roast perfect for an impressive dinner. Seasoned with fresh rosemary, garlic, and fennel seeds, it’s slow-roasted to medium-rare or medium perfection and finished with a rich fennel brown gravy. The recipe uses a two-stage roasting method to ensure juicy meat with a beautifully crusted exterior and is complemented by a savory gravy that enhances every bite.
Ingredients
For the Roast
- 2 ½ – 3 pound sirloin tip roast
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons fresh rosemary, chopped (divided)
- 6 cloves garlic, crushed
- 2 tablespoons unsalted butter
- 1 teaspoon fennel seeds
For the Fennel Brown Gravy
- 1 teaspoon fennel seeds
- 2 cups beef broth
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Bring the roast to room temperature: Remove the roast from the refrigerator an hour before cooking to allow it to come to room temperature. This step helps the meat cook evenly and stay juicy and tender.
- Preheat the oven: Set the oven to 225°F to prepare for the slow roasting process.
- Season the roast: Rub all sides of the sirloin tip roast with 2 teaspoons kosher salt and 2 teaspoons black pepper evenly.
- Prepare the herb rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and 6 cloves of crushed garlic. Rub this aromatic mixture all over the roast for a flavorful crust.
- Slow roast the beef: Place the roast in a roasting pan uncovered and cook in the preheated oven for 60-90 minutes, or until an internal thermometer reads 120-125°F, targeting medium-rare doneness.
- Increase the oven temperature: Remove the roast and turn the oven temperature up to 450°F for finishing the crust.
- Toast fennel seeds and prepare butter mixture: In a skillet over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant. Add 2 tablespoons butter and once melted and bubbling, stir in the remaining tablespoon of chopped rosemary. Simmer for 30-60 seconds.
- Apply butter herb topping: Remove the skillet from heat and spoon the butter and herb mixture evenly over the roast to enhance flavor and crust formation.
- Finish roasting: Return the roast to the oven for 5-10 minutes until it reaches 130°F for medium-rare or 140°F for medium doneness.
- Rest the roast: Remove the roast, tent with foil, and let rest for 20 minutes before slicing to allow juices to redistribute.
- Slice: Transfer the rested roast to a cutting board and slice into thin slices using a sharp or electric knife.
- Prepare fennel brown gravy: In a saucepan over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant.
- Make the gravy base: Pour 2 cups beef broth into the saucepan and bring to a boil. Stir in 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce.
- Thicken the gravy: In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Pour into the boiling broth, stirring continuously until thickened.
- Serve: Serve the herb crusted sirloin tip roast slices with the fennel brown gravy on top or on the side for a delicious finish.
Notes
- Allowing the roast to come to room temperature before cooking ensures even cooking and juicier meat.
- Use a meat thermometer for best results to cook the roast to your preferred doneness.
- Resting the roast after cooking is crucial as it helps retain the juices when sliced.
- Fennel seeds add a wonderful subtle licorice flavor that complements the beef well.
- This recipe works well for special occasions or hearty family dinners.
- The gravy can be made ahead and reheated when serving.
