If you’re craving a succulent centerpiece that brings rustic charm and gourmet flair to your table, the Herb-Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is your new best friend. This dish combines a perfectly roasted sirloin tip crusted with fragrant rosemary and garlic, topped with a luxuriously smooth fennel-infused brown gravy that adds an unexpected depth of flavor. It’s the kind of recipe that fills your kitchen with mouthwatering aromas and leaves your guests begging for seconds. Whether it’s a special occasion or a cozy Sunday dinner, this meal strikes the perfect balance between elegant and comforting.
Ingredients You’ll Need
The magic of the Herb-Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe lies in its simplicity and the thoughtful selection of ingredients. Each one delivers a crucial role, whether it’s building layers of herbaceous flavor, tenderizing the meat, or creating that silky, flavorful gravy. Here’s everything you’ll want on hand before you start roasting:
- 2 ½ – 3 pound sirloin tip roast: The star of the show, this cut is lean yet tender and perfect for slow roasting.
- 2 teaspoons kosher salt: Enhances the natural flavors of the beef and helps the crust develop.
- 2 teaspoons black pepper: Adds a subtle heat and complements the herbs beautifully.
- 2 tablespoons olive oil: Helps the herb mixture adhere and creates a beautiful crust.
- 3 tablespoons fresh rosemary, chopped (divided): Brings a woodsy, bright aroma that pairs wonderfully with beef.
- 6 cloves garlic, crushed: Imparts deep, savory notes that caramelize nicely during roasting.
- 2 tablespoons unsalted butter: Adds richness and helps toast the fennel seeds for the gravy.
- 1 teaspoon fennel seeds (for roasting and gravy): Gives a subtle anise-like flavor that makes the gravy unique.
- 2 cups beef broth: Forms the base of the luscious fennel brown gravy.
- 2 teaspoons garlic powder: Intensifies the garlic flavor in the gravy without overpowering.
- 1 teaspoon onion powder: Adds a mild sweetness and depth to the gravy.
- ½ teaspoon salt and ½ teaspoon black pepper: Season the gravy perfectly.
- 2 teaspoons Worcestershire sauce: Brings umami complexity and balances the flavors in the sauce.
- 3 tablespoons cornstarch and 3 tablespoons water: Combined to thicken the gravy into a smooth, velvety finish.
How to Make Herb-Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Step 1: Preparing the Roast
Start by taking your sirloin tip roast out of the refrigerator about an hour before cooking. This step is essential because letting the meat come to room temperature allows it to cook more evenly, resulting in a juicier and more tender roast. Meanwhile, go ahead and preheat your oven to 225°F for the slow roasting phase.
Step 2: Seasoning and Herb Rub
Pat the roast dry and season it generously on all sides with 2 teaspoons of kosher salt and 2 teaspoons of black pepper. In a small bowl, whisk together olive oil, 2 tablespoons of chopped rosemary, and your 6 crushed garlic cloves. Massage this fragrant herb-garlic oil all over the roast to create a flavorful crust that will form during roasting.
Step 3: Slow Roasting
Place the roast on a rack inside a roasting pan and slip it into your preheated oven. Roast uncovered for about 60 to 90 minutes, until the internal temperature reaches between 120 to 125°F for medium-rare perfection. This slow, gentle heat ensures the beef turns tender and develops maximum flavor.
Step 4: Toasting Fennel and Preparing Butter Baste
Remove the roast from the oven and crank the oven temperature to 450°F—this high heat finish will create a beautiful, golden crust. While the oven is heating up, toast your fennel seeds in a medium skillet over medium-high heat for 1 to 2 minutes until fragrant. Add the butter to the pan, let it bubble, then toss in the remaining tablespoon of chopped rosemary and let simmer for half a minute.
Step 5: Basting and Final Roast
Remove the skillet from heat and spoon the rosemary-fennel butter evenly atop the roast. Pop the roast back into the hot oven for 5 to 10 minutes, or until it hits your desired internal temperature of 130°F for medium-rare or 140°F for medium. The butter adds moisture and a boost of herbaceous flavor to the crust.
Step 6: Resting and Slicing
Take the roast out and tent it loosely with foil. Rest it for at least 20 minutes — this step is crucial for juicy slices because it allows the juices to redistribute. When ready, transfer the roast to a cutting board and carve thin slices with a sharp knife or an electric knife for the most tender results.
Step 7: Making the Fennel Brown Gravy
For the gravy, toast a teaspoon of fennel seeds again in a saucepan over medium-high heat until fragrant. Pour in 2 cups of beef broth and bring to a boil. Stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce. To thicken, combine cornstarch and cold water in a small bowl then whisk this slurry into the boiling broth. Cook until smooth and thickened. This fennel brown gravy is rich, slightly sweet, and earthy – the perfect match for your herb-crusted roast.
How to Serve Herb-Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
Keep it simple with fresh rosemary sprigs and a light sprinkle of cracked black pepper on top before serving. These small touches enhance the visual appeal and reinforce the aroma that fills the room when you bring the dish out.
Side Dishes
To round out the meal, consider creamy mashed potatoes or a silky parsnip purée that can soak up every bit of the luscious fennel brown gravy. Roasted root vegetables or a crisp green salad with tangy vinaigrette will add balance and color to your plate.
Creative Ways to Present
For a charming family-style presentation, arrange the sliced sirloin on a rustic wooden board with small bowls of gravy for dipping. Alternatively, serve individual plates with the roast slices fanned out over a smear of horseradish cream, dotted with gravy to delight both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover sliced roast in an airtight container in the refrigerator for up to 3 days. Make sure to keep the fennel brown gravy separate to maintain freshness and texture.
Freezing
You can freeze sliced leftover roast wrapped tightly in foil and plastic wrap for up to 2 months. For the gravy, store it in a sealed freezer-safe container. Thaw both overnight in the refrigerator before reheating.
Reheating
Gently warm the sliced sirloin in a covered skillet over low heat to prevent drying out, adding a splash of beef broth if needed. Reheat the gravy separately over medium heat, stirring occasionally to restore its silky consistency.
FAQs
Can I use a different cut of beef for this recipe?
While sirloin tip roast is ideal for its balance of leanness and tenderness, you can also use a top round or eye of round roast. Just adjust the cooking time to ensure it stays juicy and doesn’t overcook.
Is it necessary to toast the fennel seeds?
Yes! Toasting fennel seeds brings out their aromatic oils and deepens their flavor, which is essential for that signature complexity in the fennel brown gravy.
How do I know when the roast is done?
A reliable meat thermometer is your best friend. For medium-rare, aim for 130°F after the final oven sear; rest the meat to let the temperature stabilize. The roast will continue to cook slightly during resting.
What if I don’t have fresh rosemary?
Dried rosemary can work in a pinch but use about half the amount as it’s more concentrated. Fresh herbs provide a brighter, fresher flavor for this recipe.
Can I make the gravy ahead of time?
Absolutely! The fennel brown gravy can be prepared up to 2 days in advance and refrigerated. Reheat gently on the stove and stir well before serving.
Final Thoughts
This Herb-Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is a culinary hug that feels fancy but is straightforward enough for any home cook. Its rich layers of flavor and satisfying texture make it a timeless dish that’s sure to impress your friends and family. So go ahead, give this recipe a try and watch as it becomes a beloved tradition at your dinner table!
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Herb-Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast features a tender, juicy beef roast seasoned with a flavorful blend of fresh rosemary, garlic, fennel seeds, and a savory brown gravy. Slow-roasted to perfection and finished with a high-heat sear, this recipe delivers a succulent and aromatic main dish perfect for special occasions or a comforting family meal.
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 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 roast to room temperature: Remove the roast from the refrigerator an hour before cooking to allow it to come to room temperature, ensuring even cooking and a tender, juicy result.
- Preheat oven: Set your oven to 225°F to begin the slow roasting process.
- Season the roast: Season the sirloin tip roast evenly on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper for enhanced flavor.
- Prepare herb rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and the crushed 6 garlic cloves. Rub this aromatic mixture all over the roast.
- Slow roast the beef: Place the roast in a roasting pan and put it uncovered into the oven. Slow roast for 60 to 90 minutes, or until an internal thermometer reads 120-125°F in the center.
- Increase oven temperature: Remove the roast, then turn the oven up to 450°F to prepare for searing.
- Toast fennel seeds and make herb 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 and once melted and bubbling, stir in the remaining 1 tablespoon chopped rosemary. Simmer for 30 to 60 seconds.
- Apply herb butter to roast: Remove the herb butter from heat and spoon it evenly over the roast to add a flavorful crust.
- Sear the roast: Return the roast to the oven for 5 to 10 minutes, cooking until it reaches the desired internal temperature of 130°F for medium-rare or 140°F for medium.
- Rest and slice the roast: Remove from oven, tent with foil, and let rest for 20 minutes to redistribute juices. Transfer to a cutting board and slice thinly with a sharp or electric knife.
- Prepare fennel brown gravy: In a medium saucepan on the stove 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.
- Season and thicken gravy: Stir in 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce. In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water, then add to the boiling broth, stirring until thickened.
- Serve: Serve the gravy alongside or spooned over the sliced roast for an aromatic and delicious finish.
Notes
- Bringing the roast to room temperature before cooking helps it cook more evenly and stay juicy.
- Use a meat thermometer for best results to avoid overcooking or undercooking.
- Let the roast rest after cooking to allow juices to redistribute and maintain tenderness.
- The fennel seeds add a subtle anise flavor that pairs wonderfully with beef.
- Adjust seasoning of the gravy to taste before serving.
