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
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 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.
