If you’re searching for a show-stopping main course that’s bursting with flavor and downright delightful, look no further than this Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe. This dish turns an everyday roast into an extraordinary centerpiece, with an herbaceous crust that gives every bite a fragrant pop, paired perfectly with a silky, warmly spiced fennel brown gravy that ties it all together. Whether it’s a special family dinner or a weekend indulgence, this recipe promises juicy, tender meat with layers of flavor that feel both comforting and elegant at the same time.
Ingredients You’ll Need
Getting the ingredients right is the first step toward absolute deliciousness here. Each one is chosen not just for flavor but for how they harmonize to create that unforgettable herb crust and luscious gravy that defines this Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe.
- Sirloin tip roast (2 ½ – 3 pounds): A lean yet tender cut perfect for slow roasting and slicing evenly.
- Kosher salt (2 teaspoons): Essential for enhancing natural meat flavors throughout the cooking process.
- Black pepper (2 teaspoons): Adds a subtle kick and earthy warmth to the roast’s seasoning.
- Olive oil (2 tablespoons): Helps bind the herbs and garlic to the meat while adding richness.
- Fresh rosemary (3 tablespoons, chopped): Divided use ensures both a fragrant crust and a flavorful butter infusion.
- Garlic cloves (6, crushed): Brings pungent, savory depth that penetrates the roast beautifully.
- Unsalted butter (2 tablespoons): Creates a buttery base to boost the aroma and richness of the finishing touch.
- Fennel seeds (2 teaspoons, divided): Toasted for their sweet, anise-like flavor — the star of the brown gravy!
- Beef broth (2 cups): Forms the hearty foundation of the gravy that perfectly complements the roast.
- Garlic powder (2 teaspoons): Enhances the gravy’s savory profile without overpowering.
- Onion powder (1 teaspoon): Adds a mild sweetness and complexity to the gravy.
- Salt (½ teaspoon): Balances the flavors in the gravy.
- Black pepper (½ teaspoon): Maintains a gentle, warm heat in the sauce.
- Worcestershire sauce (2 teaspoons): A splash of umami magic that deepens the gravy’s savoriness.
- Cornstarch (3 tablespoons): The secret to a perfectly velvety gravy texture.
- Water (3 tablespoons): Used to dissolve the cornstarch for smooth thickening.
How to Make Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Step 1: Prepare the Roast
Start by taking your sirloin tip roast out of the refrigerator about an hour before cooking. This little patience pays off, allowing the meat to come to room temperature, which means it cooks more evenly and stays juicy and tender. Pat the roast dry to ensure the oil and seasonings will adhere beautifully.
Step 2: Season and Oil the Roast
Preheat your oven to a low 225°F. Generously season every side of the roast with kosher salt and black pepper. Next, whisk together the olive oil, chopped rosemary, and crushed garlic cloves to create a fragrant paste. Rub this mixture lavishly all over the roast to form that irresistible herb crust that will bake into the beef.
Step 3: Slow Roast to Perfection
Place your seasoned roast into a roasting pan, uncovered, and into the oven it goes for about 60 to 90 minutes. You’re aiming for an internal temperature of 120-125°F which means the meat will be wonderfully pink and juicy inside. Using a meat thermometer will make this step a breeze and prevent overcooking.
Step 4: Toast Fennel and Butter Baste
While the roast rests from the oven, turn the temperature up to a sizzling 450°F. Meanwhile, toast the first teaspoon of fennel seeds in a skillet over medium-high heat for just a minute or two until fragrant — this is what gives the gravy its distinctive, aromatic edge. Add butter and the remaining rosemary to the pan, letting the butter bubble and soak in the herb aroma for 30-60 seconds.
Step 5: Finish Roasting with Herb Butter
Remove the roast briefly from its pan, then spoon the fragrant fennel and rosemary butter evenly over the top. Return the roast to the oven for another 5-10 minutes until it hits 130°F for medium-rare or 140°F for medium. This final step locks in the flavors and finishes the roast with a beautiful herb-crusted glaze.
Step 6: Rest and Slice
Once out of the oven, tent the roast loosely with foil and let it rest for 20 minutes. This rest time allows the juices to redistribute, ensuring every slice is tender and delicious. After resting, transfer to a cutting board and slice thinly against the grain for the best texture.
Step 7: Make the Fennel Brown Gravy
In a saucepan, toast the remaining teaspoon of fennel seeds over medium-high heat until fragrant. Pour in the beef broth and bring to a boil, then stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Mix the cornstarch with cold water to make a slurry, then slowly whisk it into the boiling broth until thickened to a luscious, velvety gravy.
How to Serve Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
Fresh rosemary sprigs or thin fennel fronds make simply gorgeous garnishes, adding a pop of green and a hint of fresh herbal aroma atop the roast. A light sprinkle of cracked black pepper right before serving also enhances both presentation and flavor.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes or buttery roasted root vegetables that soak up that fennel brown gravy perfectly. For a lighter contrast, consider sautéed green beans with lemon zest or a crisp autumn salad — anything that balances the roast’s richness with a fresh element.
Creative Ways to Present
For an impressive family-style presentation, arrange the thinly sliced sirloin tip roast in a fanned pattern on a large platter, drizzle generously with fennel brown gravy, and sprinkle chopped herbs on top. Or serve individual portions atop crispy polenta cakes for an elegant twist. Finishing with a little grated horseradish on the side adds a nice surprising bite.
Make Ahead and Storage
Storing Leftovers
Leftover roast slices and gravy store wonderfully in airtight containers in the refrigerator for up to 3-4 days. Keep the gravy separate until ready to reheat, which preserves its texture and flavor best.
Freezing
You can freeze both the sliced roast and the gravy if you want to save them for a later date. Wrap the roast tightly in plastic wrap and foil before popping it into the freezer. Freeze gravy in a freezer-safe container. Both can last up to 2-3 months without losing quality.
Reheating
Reheat roast slices gently in a low oven or covered skillet with a splash of beef broth to prevent drying. Warm the gravy on the stove over medium heat, whisking occasionally until smooth and heated through. Combining them just before serving captures the original freshness of the Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While the sirloin tip roast is ideal for its balance of tenderness and leanness, you can try other roasts like top round or ribeye. Just adjust cooking times based on the cut’s thickness and fat content.
Is it necessary to use fresh rosemary, or can I use dried?
Fresh rosemary really shines here, especially when chopped and rubbed into the roast and butter. If you only have dried rosemary, use about half the amount, but fresh is definitely preferred for the best flavor and texture.
Can I prepare the fennel brown gravy ahead of time?
Yes! Preparing the fennel brown gravy ahead is a great time-saver. Just reheat gently on the stove before serving, whisking occasionally to restore its smooth consistency.
Why is it important to let the roast rest after cooking?
Resting allows the juices inside the meat to redistribute, making every bite juicy and tender. Cutting too soon causes those precious juices to gush out onto the cutting board.
How do I know when the roast has reached the right temperature?
Using a reliable meat thermometer is key. Insert it into the thickest part of the roast and look for 120-125°F for rare to medium-rare before the final high-temp roast, and 130-140°F for your preferred doneness afterward.
Final Thoughts
This Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is truly a treasure for any cook looking to impress and indulge in big, bold flavors without fuss. From the fragrant herb crust to the rich, subtly sweet fennel gravy, it’s a dish that feels special yet approachable. Give it a try—you’ll be thrilled to share this gem with family and friends, turning an ordinary meal into an occasion to savor.
Print
Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Roasting
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast recipe delivers a tender, flavorful roast beef enhanced by a fragrant rosemary and garlic crust. Slow-roasted at a low temperature, then finished at high heat for a perfect crust, this dish is complemented by a savory fennel brown gravy that adds an aromatic, rich depth to every slice. Ideal for a special family meal or holiday feast, this roast offers a succulent and elegant centerpiece.
Ingredients
Sirloin Tip 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
- 1 teaspoon fennel seeds
- 2 tablespoons unsalted butter
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 ensure even cooking and tender results.
- Preheat Oven: Set your oven to 225°F to begin the slow roasting process for optimal tenderness.
- Season the Roast: Sprinkle 2 teaspoons salt and 2 teaspoons black pepper evenly on all sides of the sirloin tip roast.
- Prepare Herb Mixture: In a small bowl, whisk 2 tablespoons olive oil with 2 tablespoons chopped rosemary and 6 cloves crushed garlic, then rub this mixture thoroughly over the roast.
- Slow Roast: Place the roast in a roasting pan, uncovered, and roast in the oven for 60-90 minutes until the internal temperature reaches 120-125°F for medium-rare.
- Increase Oven Temperature: Remove the roast and raise oven temperature to 450°F to create a crust.
- Toast Fennel Seeds and Prepare Butter: On the stovetop, toast 1 teaspoon fennel seeds in a skillet over medium-high heat for 1-2 minutes until fragrant, add 2 tablespoons butter, and once melted and bubbling, stir in the remaining 1 tablespoon chopped rosemary and simmer 30-60 seconds.
- Brush Roast with Herb Butter: Remove skillet from heat and spoon the infused butter evenly over the roast to build flavor and moisture.
- Finish Roasting: Return roast to the oven and cook for 5-10 minutes until the internal temperature reaches 130°F for medium-rare or 140°F for medium doneness.
- Rest the Roast: Remove from oven, tent with foil, and let rest for 20 minutes to allow juices to redistribute before slicing thinly with a sharp knife.
- Make Fennel Brown Gravy: Toast 1 teaspoon fennel seeds in a medium saucepan over medium-high heat for 1-2 minutes, then add 2 cups beef broth and bring to a boil.
- Add Seasonings to Gravy: Stir in 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce.
- Thicken Gravy: Combine 3 tablespoons cornstarch with 3 tablespoons cold water and slowly add to the boiling broth, stirring constantly until thickened.
- Serve: Pour the fennel brown gravy over the sliced roast or serve on the side for dipping.
Notes
- Bringing the roast to room temperature before cooking helps ensure even cooking throughout.
- Use a meat thermometer to accurately gauge doneness for best results.
- Let the roast rest before slicing to keep it juicy and tender.
- To toast fennel seeds, heat them in a dry skillet over medium heat until fragrant—this brings out their flavor.
- Adjust the roasting time based on the size of your sirloin tip roast and desired doneness.
- The fennel brown gravy can be made ahead and reheated for convenience.
