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
Scale
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.
