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
Scale
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.
