Description
This Herb Crusted Sirloin Tip Roast features a tender, juicy beef roast seasoned with a fragrant blend of rosemary, garlic, and fennel seeds. Slow-roasted to perfection and finished with a flavorful fennel brown gravy, this dish is perfect for a comforting, elegant meal.
Ingredients
Scale
Roast and Seasoning
- 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
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 sirloin tip roast from the refrigerator about one hour before cooking to allow it to come to room temperature, which helps ensure even cooking and a tender, juicy result.
- Preheat Oven: Preheat your oven to a low temperature of 225°F to slowly cook the roast.
- Season the Roast: Season the roast evenly on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper to enhance flavor.
- Prepare Herb and Garlic Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and the 6 crushed garlic cloves. Rub this aromatic mixture all over the roast.
- Slow Roast: Place the seasoned roast in a roasting pan and roast uncovered in the oven for 60 to 90 minutes, or until the internal temperature registers between 120-125°F for rare to medium-rare.
- Increase Oven Temperature: Remove the roast from the oven and increase the oven temperature to 450°F to finish the roast with a flavorful crust.
- Toast and Prepare Fennel Butter: On the stovetop, toast 1 teaspoon fennel seeds in a medium skillet over medium-high heat for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter and, once melted and bubbling, stir in the remaining 1 tablespoon chopped rosemary. Simmer briefly for 30-60 seconds.
- Baste the Roast: Spoon the fennel rosemary butter mixture evenly over the roast to add richness and herbaceous notes.
- Finish Roasting: Return the roast to the oven for an additional 5 to 10 minutes until it reaches your desired doneness: 130°F for medium-rare or 140°F for medium.
- Rest the Roast: Remove from oven, tent loosely with foil, and allow the roast to rest for 20 minutes to let juices redistribute for moist and tender slices.
- Slice the Roast: Transfer the roast to a cutting board and cut into thin slices using a sharp or electric knife for serving.
- Prepare Fennel Brown Gravy (Toast Seeds): In a medium saucepan over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until aromatic.
- Add Broth and Seasonings: Pour in 2 cups beef broth and bring to a boil. Stir in garlic powder, onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce to build deep, savory flavors.
- Thicken Gravy: In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Slowly add this slurry to the boiling broth while stirring constantly, cooking until the gravy thickens to desired consistency.
- Serve: Pour the warm fennel brown gravy over the sliced roast or serve on the side.
Notes
- Allowing the roast to rest before cooking improves tenderness.
- Use a meat thermometer to ensure accurate cooking temperatures for preferred doneness.
- Do not skip resting the roast after cooking to keep juices locked in.
- Fresh rosemary and garlic give the best flavor for the herb crust.
- Fennel seeds add a subtle anise-like flavor complementing the beef.
- Adjust the gravy thickness by adding more or less cornstarch slurry as needed.
