Description
This Herb Crusted Sirloin Tip Roast is a tender, flavorful beef roast crusted with fresh rosemary, garlic, and toasted fennel seeds. Slow-roasted to perfection and finished with a fennel brown gravy, this dish offers a juicy, aromatic centerpiece perfect for family dinners or special occasions.
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
- Prepare the roast: Remove the sirloin tip roast from the refrigerator and let it come to room temperature for about an hour for even cooking and juicier results.
- Preheat oven: Set the oven to 225°F to start slow roasting.
- Season the roast: Pat the roast dry and season all sides evenly with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Make herb rub: In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and the 6 crushed garlic cloves. Rub this aromatic mixture all over the roast.
- Slow roast the beef: Place the roast on a roasting pan and cook uncovered in the preheated oven for 60-90 minutes, until the internal temperature reaches 120-125°F.
- Increase oven heat: Remove the roast and raise the oven temperature to 450°F.
- Toast fennel and prepare butter: In a skillet over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant. Add 2 tablespoons butter, allowing it to bubble, then stir in the remaining 1 tablespoon chopped rosemary. Let it simmer for 30-60 seconds.
- Apply herb butter: Remove the skillet from heat and spoon the butter and herb mixture evenly over the roast.
- Finish roasting: Return the roast to the oven for 5-10 minutes, until it reaches 130°F for medium-rare or 140°F for medium doneness.
- Rest the roast: Remove the roast, tent it loosely with foil, and rest for 20 minutes to allow juices to redistribute. Then slice thinly using a sharp or electric knife.
- Prepare fennel brown gravy: In a saucepan over medium-high heat, toast 1 teaspoon fennel seeds 1-2 minutes till fragrant. Add 2 cups beef broth and bring to a boil.
- Season 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: Mix 3 tablespoons cornstarch with 3 tablespoons cold water in a small bowl to form a slurry. Pour into boiling broth and stir until thickened.
- Serve: Pour gravy over sliced roast or serve on the side.
Notes
- Allowing the roast to warm to room temperature before cooking ensures even cooking and juicier meat.
- Using a meat thermometer is crucial for precise doneness.
- Resting the roast before slicing helps retain juices and tenderness.
- Adjust roasting times based on roast size and desired doneness.
- Toast fennel seeds carefully to avoid burning and bring out the best flavor.
- Gravy can be made ahead and reheated gently.
