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
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 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.
