Description
A flavorful Herb Crusted Sirloin Tip Roast cooked low and slow to tender perfection, finished with a fragrant fennel butter crust and served with a rich fennel brown gravy. This elegant roast beef recipe yields juicy, medium-rare slices perfect for special occasions and family dinners.
Ingredients
Scale
Beef 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 skillet)
Fennel Brown Gravy
- 1 teaspoon fennel seeds (for gravy)
- 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 (cold)
Instructions
- Bring Roast to Room Temperature: Remove the roast from the refrigerator an hour before cooking to allow it to reach room temperature, ensuring even cooking and a juicy result.
- Preheat Oven: Set your oven to 225°F to start the slow roasting process.
- Season the Roast: Generously season all sides of the sirloin tip roast with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Prepare Herb-Garlic Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and 6 crushed garlic cloves. Rub this mixture evenly all over the roast.
- Slow Roast the Beef: Place the roast in a roasting pan and bake uncovered for 60-90 minutes until an internal thermometer reads 120-125°F for rare to medium-rare.
- Increase Oven Temperature: Remove the roast from the oven and increase oven temperature to 450°F to prepare for finishing the crust.
- Toast and Prepare Fennel Butter: In a medium skillet over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter; when it melts and bubbles, stir in the remaining 1 tablespoon chopped rosemary. Simmer for 30-60 seconds.
- Apply Fennel Butter: Remove skillet from heat and spoon the bubbling fennel butter evenly over the beef roast.
- Finish Roast in Oven: Return the roast to the oven for 5-10 minutes, cooking until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
- Rest the Roast: Take the roast out of the oven, tent it loosely with foil, and let it rest for 20 minutes to allow juices to redistribute.
- Slice the Roast: Transfer the rested roast to a cutting board. Using a sharp or electric knife, slice thinly against the grain.
- Make Fennel Brown Gravy: In a medium saucepan over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant. Pour in 2 cups beef broth 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, combine 3 tablespoons cornstarch with 3 tablespoons cold water. Stir this slurry into the boiling broth mixture and cook until thickened. Serve the gravy alongside the sliced roast.
Notes
- Allowing the roast to reach room temperature before cooking promotes even doneness.
- Use a meat thermometer for precise internal temperature to achieve desired doneness.
- Resting the meat is essential for juicy slices and avoiding dry roast.
- Toast fennel seeds gently to enhance their aromatic flavor without burning.
- Adjust seasoning in the gravy according to taste preferences.
- Serving suggestion: pair with roasted vegetables or creamy mashed potatoes.
