There is something simply unforgettable about a perfectly cooked sirloin tip roast that boasts a flavorful herb crust and a rich, aromatic sauce to match. The Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe brings together the warming scents of rosemary, garlic, and toasted fennel seeds in a way that turns a classic roast into an extraordinary centerpiece. Whether you’re celebrating a special occasion or simply want to elevate your Sunday dinner, this recipe guarantees tender, juicy beef complemented by a luscious fennel-infused brown gravy that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor, adding texture, or enhancing the dish’s inviting aroma. These are everyday pantry staples transformed by simple yet thoughtful preparation that delivers a rustic, savory roast you’ll be proud to serve.
- 2 ½ – 3 pound sirloin tip roast: The star of the show providing tender, juicy beef when cooked properly.
- 2 teaspoons kosher salt: Essential for seasoning the meat and enhancing its natural flavors.
- 2 teaspoons black pepper: Adds a subtle heat and depth to the roast.
- 2 tablespoons olive oil: Helps the herb rub stick to the meat and adds a silky richness.
- 3 tablespoons fresh rosemary (chopped, divided): Imparts a piney fragrance that perfectly complements beef.
- 6 cloves garlic (crushed): A pungent kick that deepens the savory profile.
- 2 tablespoons unsalted butter: Used in creating that golden topping and rich gravy base.
- 1 teaspoon fennel seeds (plus another teaspoon for gravy): Their warm, sweet-anise flavor ties the dish beautifully to the gravy.
- 2 cups beef broth: Provides a savory liquid foundation for the fennel brown gravy.
- 2 teaspoons garlic powder: Enhances the garlic notes in the gravy with an even deeper layer.
- 1 teaspoon onion powder: Adds mild sweetness and complexity to the sauce.
- ½ teaspoon salt: Balances the flavors in the gravy.
- ½ teaspoon black pepper: For gentle seasoning and warmth in the sauce.
- 2 teaspoons Worcestershire sauce: Adds umami depth to the gravy and ties the flavors together.
- 3 tablespoons cornstarch: Used to thicken the gravy to the perfect luscious consistency.
- 3 tablespoons water: Mixed with cornstarch to create a slurry for smooth thickening.
How to Make Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Step 1: Prepare and Season the Roast
Begin by pulling your sirloin tip roast out of the refrigerator about an hour before cooking. This simple step helps the meat come to room temperature, ensuring an even cook and better juiciness. Then, preheat your oven to a low 225°F to gently roast the beef. Pat the roast dry, and use the kosher salt and black pepper to season every side thoroughly. This foundational seasoning sets the stage for the herb crust to shine.
Step 2: Apply the Herb and Garlic Rub
Combine olive oil, two tablespoons of chopped rosemary, and crushed garlic cloves in a small bowl. This fragrant mixture doubles as a flavor base and keeps the herbs perfectly adhered to the meat. Massage this rub evenly all over the roast before placing it in a roasting pan.
Step 3: Slow Roast Low and Slow
Place the roasting pan uncovered in the oven and cook gently for 60 to 90 minutes, depending on your preferred doneness and size, until the internal temperature reads between 120°F and 125°F for medium-rare. This slow roast allows the beef to tenderize beautifully while building a subtle crust from the herb rub.
Step 4: Toast Fennel and Finish with Butter
Once the roast reaches the target temp, remove it and crank up the oven to 450°F for a quick high-heat finish. On the stovetop, toast fennel seeds in a skillet over medium-high heat until fragrant — this releases their signature sweet and slightly spicy aroma. Add butter and the remaining chopped rosemary, letting everything bubble for just a minute before spooning the buttery, herbaceous mixture over the roast. This step seals in moisture and introduces an irresistible golden crust.
Step 5: Final Roast and Rest
Return the roast to the oven for 5 to 10 minutes until the temperature reaches 130°F for medium-rare or 140°F for medium. Then remove it, cover loosely with foil, and let it rest for 20 minutes before slicing. Resting allows the juices to redistribute, guaranteeing each slice is tender and juicy.
Step 6: Prepare the Fennel Brown Gravy
While the roast rests, create the star accompaniment of this recipe: the fennel brown gravy. Toast fennel seeds in a saucepan just like before. Add beef broth, garlic powder, onion powder, salt, pepper, and Worcestershire sauce, bringing it all to a boil. Mix cornstarch with cold water to make a slurry, then stir it into the boiling broth to thicken. The result is a silky, aromatic gravy that beautifully complements the roast’s rich flavors.
How to Serve Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
A few sprigs of fresh rosemary or chopped parsley sprinkled right before serving add a burst of fresh color and enhance the visual appeal. A light drizzle of the fennel brown gravy over the sliced roast elevates each bite with harmonious flavor.
Side Dishes
Roasted root vegetables like carrots or parsnips bring natural sweetness that balances the savory richness. Creamy mashed potatoes or buttered green beans provide classic, comforting textures to complete the meal.
Creative Ways to Present
For a more elegant touch, arrange thin slices of the roast fan-style on a warm platter with the gravy served artistically in a small bowl for dipping. Or, create mini open-face sandwiches on crusty bread with sliced roast topped by a spoonful of the fennel brown gravy and a sprinkle of fresh herbs—perfect for a casual gathering.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap leftover roast tightly in foil or place in an airtight container. It will keep in the refrigerator for up to 3 days without losing its flavor or tenderness.
Freezing
If you want to save some for later, sliced roast freezes well wrapped in foil and sealed in a freezer bag for up to 3 months. Freeze the gravy separately in a freezer-safe container to maintain its texture.
Reheating
For the best results, reheat slices gently in a low oven or covered skillet with a splash of broth or gravy to prevent drying out. Warm the gravy on the stovetop, stirring occasionally until heated through. Avoid microwaving to keep the roast tender.
FAQs
Can I use a different cut of beef for this recipe?
Yes, though the sirloin tip roast is ideal for its balance of tenderness and flavor, other roasts like top round or eye of round can work. Adjust cooking times accordingly, as leaner cuts may need careful monitoring to avoid dryness.
What if I don’t have fresh rosemary?
Dried rosemary can substitute in a pinch, but use about one-third the amount since dried herbs are more concentrated. Fresh rosemary offers a brighter, more vibrant flavor that really makes this dish pop.
How can I tell when the roast is perfectly cooked?
Using a meat thermometer is your best bet. For medium-rare, look for 130°F after resting; for medium, aim for 140°F. Remember the roast will continue to cook slightly while resting, so you want to pull it from the oven just before it reaches your target temp.
Can I make the fennel brown gravy without cornstarch?
Yes, you can make a roux with flour and butter instead to thicken the gravy, or reduce the broth to concentrate flavors. Cornstarch slurry is a quick and smooth method but feel free to use what you have.
Is it necessary to toast the fennel seeds twice?
Toasting the fennel seeds first for the butter topping and again for the gravy intensifies their sweet, aromatic flavor in both components, making it a signature element of this recipe—definitely worth the extra step!
Final Thoughts
If you’re craving a meal that combines tender, juicy beef with unforgettable herbaceous and aromatic notes, the Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is a must-try. It’s the kind of recipe that invites compliments and satisfies every palate at the table. Give it a go—you might just discover your new favorite way to roast beef!
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Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast is a beautifully tender and juicy beef roast, seasoned with aromatic rosemary, garlic, and fennel seeds. Slow-roasted then finished with a high-heat crust and served alongside a flavorful fennel-infused brown gravy, this recipe makes for an elegant and comforting meal perfect for special occasions or family dinners.
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 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 Roast to Room Temperature: Remove the roast from the refrigerator and let it sit at room temperature for one hour. This ensures more even cooking and a juicier result.
- Preheat the Oven: Set your oven to 225°F to begin the slow roasting process.
- Season the Roast: Generously season the entire sirloin tip roast with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Prepare Herb and Garlic Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons of chopped rosemary, and the 6 crushed garlic cloves. Rub this fragrant mixture thoroughly over all sides of the roast.
- Slow Roast the Beef: Place the seasoned roast in a roasting pan and cook uncovered in the oven for 60 to 90 minutes, until a meat thermometer reads 120-125°F internally.
- Increase Oven Temperature: Remove the roast and raise the oven temperature to 450°F for the finishing crust.
- Prepare Fennel Butter: On the stovetop over medium-high heat, toast 1 teaspoon fennel seeds in a skillet for 1-2 minutes until fragrant. Add 2 tablespoons butter and, once melted and bubbling, stir in the remaining 1 tablespoon chopped rosemary. Let simmer for 30-60 seconds.
- Coat Roast with Fennel Butter: Remove skillet from heat and spoon the fennel butter mixture evenly over the roast.
- Finish Roasting: Return the roast to the oven for an additional 5-10 minutes, until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
- Rest the Roast: Remove from oven, tent loosely with foil, and let rest for 20 minutes to redistribute juices.
- Slice the Roast: Transfer to a cutting board and slice thinly using a sharp or electric knife.
- Make Fennel Brown Gravy: In a medium saucepan over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes. Add beef broth and bring to a boil. Stir in garlic powder, onion powder, salt, black pepper, and Worcestershire sauce.
- Thicken Gravy: Mix cornstarch and cold water until smooth, then slowly pour into the boiling broth while stirring. Cook until gravy thickens, then serve alongside the sliced roast.
Notes
- Allowing the roast to come to room temperature helps it cook more evenly.
- Use a reliable meat thermometer to avoid overcooking and achieve desired doneness.
- Resting the meat after roasting is essential for juicy slices.
- The fennel seeds add a unique aromatic flavor both in the crust and gravy.
- To make this recipe gluten-free, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
