If you are on the lookout for a dinner recipe that will truly stand out at your table, this Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is exactly what you need. This dish brings together a beautifully seasoned, tender sirloin roast with an irresistibly fragrant herb crust that locks in juicy flavors. Paired with a luscious fennel-infused brown gravy, this recipe turns a simple roast into a gourmet experience. Its balance of earthy herbs, savory garlic, and that subtle hint of fennel make it a showstopper that’s perfect for family gatherings or special occasions.
Ingredients You’ll Need
What makes this meal so delightful is how approachable and essential the ingredients are. Each one plays a crucial role—whether it’s enhancing flavor, adding aroma, or creating that perfect texture that makes the roast and gravy sing in harmony.
- Sirloin tip roast (2 ½ – 3 pounds): The star of the dish, offering a lean yet tender cut that roasts beautifully.
- Kosher salt (2 teaspoons): Essential for seasoning and drawing out the natural flavors of the beef.
- Black pepper (2 teaspoons): Adds a gentle spicy kick to balance the richness.
- Olive oil (2 tablespoons): Acts as a base for the herb rub, keeping the roast moist and flavorful.
- Fresh rosemary (3 tablespoons, chopped): Brings a fragrant, piney aroma that complements the meat perfectly.
- Garlic cloves (6, crushed): Infuses the roast with a deep, mellow savory note.
- Unsalted butter (2 tablespoons): Used in both the roast finishing and gravy for a silky richness.
- Fennel seeds (2 teaspoons): The secret ingredient that adds a subtle anise-like flavor to the gravy and roast finishing butter.
- Beef broth (2 cups): Forms the backbone of the brown gravy, bringing depth and savoriness.
- Garlic powder (2 teaspoons): Enhances the roasted garlic flavors in the gravy.
- Onion powder (1 teaspoon): Adds a sweet, mellow onion taste without overpowering the herbs.
- Salt (½ teaspoon): Needed for seasoning the gravy just right.
- Black pepper (½ teaspoon): Adds subtle warmth to the gravy’s profile.
- Worcestershire sauce (2 teaspoons): Lends a tangy, umami punch, elevating the gravy to the next level.
- Cornstarch (3 tablespoons): Helps thicken the gravy to a perfect pourable consistency.
- Water (3 tablespoons): Combined with cornstarch for a smooth gravy without lumps.
How to Make Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Step 1: Prepare the Roast
First, bring your sirloin tip roast to room temperature by removing it from the refrigerator about an hour before cooking. This simple step helps the meat cook more evenly, so every bite comes out juicy and tender rather than dry or tough.
Step 2: Season and Rub the Meat
Preheat your oven low and slow at 225°F, setting the stage for a tender roast. Generously season your beef with kosher salt and black pepper on all sides. Then, combine olive oil with chopped rosemary and crushed garlic. Rubbing this fragrant mixture on every side will create that irresistible herb crust that’s bursting with flavor.
Step 3: Slow Roast the Sirloin
Place the seasoned roast in a roasting pan and slide it into your preheated oven. Slow roasting at this lower temperature for 60 to 90 minutes allows the beef to cook gently and maintain moisture. Use a meat thermometer to check for an internal temperature between 120-125°F, aiming for a perfect medium-rare finish later.
Step 4: Toast Fennel Seeds and Finish Roast
As the roast rests, heat fennel seeds in a skillet until they release their lovely aroma—just 1 to 2 minutes will do. Add butter and the remaining rosemary, cooking briefly so the butter absorbs those wonderful herb and fennel flavors. Drizzle this aromatic butter over the roast, then crank your oven up to 450°F to create a delicious crust during the final 5-10 minute blast in the oven. This step ensures your roast gets a beautiful sear with an herbaceous twist.
Step 5: Rest and Slice the Roast
After roasting, tent your sirloin with foil and let it rest for about 20 minutes. Resting is a crucial step that lets the juices redistribute, so your slices are perfectly moist and tender. Use a sharp knife or electric slicer for thin, even cuts that show off the roast’s gorgeous herb crust and rosy interior.
The Fennel Brown Gravy Sauce
For the gravy, toast fresh fennel seeds once more to deepen their flavor. Then simmer beef broth with garlic powder, onion powder, salt, pepper, and Worcestershire sauce for a rich, savory base. Thicken with a smooth slurry of cornstarch and water. The final gravy pours silky and smooth, with a subtle licorice note from the fennel that perfectly complements the hearty roast.
How to Serve Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
Adding a few fresh sprigs of rosemary or a sprinkle of chopped herbs on top just before serving adds freshness and eye appeal. A little cracked black pepper on the slices enhances aroma and provides a rustic touch.
Side Dishes
This roast shines when paired with creamy mashed potatoes or roasted root vegetables, which soak up that luscious fennel brown gravy beautifully. A side salad with crisp greens and a tart vinaigrette offers a welcome contrast and keeps the meal balanced.
Creative Ways to Present
For an inviting presentation, serve thin slices fanned out on a wooden board with a gravy boat alongside. You can also place the slices over a bed of buttered noodles or pearl onions glazed in rosemary butter, turning every bite into a celebration of flavor and style.
Make Ahead and Storage
Storing Leftovers
After your feast, cool leftover roast and gravy completely before refrigerating. Stored in airtight containers, they will stay fresh for up to 3 days, making for excellent next-day sandwiches or reheated dinners.
Freezing
If you want to keep the joy longer, freeze sliced roast and your fennel brown gravy separately in sealed containers. They will maintain their quality for 2 to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat roast slices gently in a covered pan over low heat with a splash of beef broth to keep meat moist. Warm the gravy separately on the stove, whisking occasionally to maintain its velvety texture. Avoid microwaving directly as it can dry out the meat and affect gravy consistency.
FAQs
Can I use a different cut of beef for this recipe?
While sirloin tip roast is ideal for this herb crust and fennel gravy pairing, other lean roasts like top round or eye of round can work with adjusting cooking times slightly to keep tenderness.
Is fennel seed really necessary for the gravy?
Yes, fennel seeds add a unique, subtle sweetness and licorice aroma that distinguishes this gravy from standard brown sauces. It’s a small ingredient with a big impact.
How do I know when the roast is done?
Using a meat thermometer is the most reliable way. For medium-rare aim for 130°F after the high-heat finish, and 140°F for medium. Resting the meat afterward is crucial for perfect juiciness.
Can I make the gravy ahead of time?
Absolutely! The fennel brown gravy can be made ahead and reheated gently, making your day of serving much smoother.
What wine pairs well with the herb crust and fennel flavors?
Opt for a medium-bodied red like a Pinot Noir or Merlot. These wines balance the herbal notes and bring out the richness of the beef without overpowering the subtle fennel taste.
Final Thoughts
Making the Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is like inviting warmth and comfort right onto your plate. Its simplicity teamed with thoughtful seasoning transforms a classic roast into something truly memorable. I encourage you to give this recipe a try—you’re going to love the way the herbs and fennel play together, making every bite a little celebration at your dinner table.
Print
Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Roasting
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast is a tender, juicy beef roast infused with fresh rosemary, garlic, and a fragrant fennel seed crust. Slow-roasted to perfection and finished with a flavorful fennel brown gravy, this elegant dish is perfect for any special occasion or hearty family dinner.
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 to Room Temperature: Remove the roast from the refrigerator an hour before cooking. This allows it to come to room temperature for even cooking and a juicier, more tender result.
- Preheat Oven: Set your oven to 225°F to begin the slow roasting process.
- Season the Roast: Season the sirloin tip roast all over with 2 teaspoons kosher salt and 2 teaspoons black pepper to enhance the natural beef flavor.
- Prepare Herb Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and 6 crushed garlic cloves. Rub this fragrant mixture all over the roast to create a flavorful herb crust.
- Slow Roast the Beef: Place the roast in a roasting pan and cook uncovered in the oven for 60-90 minutes or until the internal temperature reaches 120-125°F, aiming for medium-rare.
- Increase Oven Temperature: Remove the roast and increase the oven temperature to 450°F to sear the roast for a perfect crust.
- Toast Fennel Seeds and Prepare Butter Mixture: On the stovetop, toast 1 teaspoon fennel seeds in a medium skillet over medium-high heat for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter; once melted and bubbling, stir in the remaining 1 tablespoon chopped rosemary and simmer for 30-60 seconds.
- Apply Butter Mixture: Remove from heat and spoon the butter and herb mixture evenly over the roast to add flavor and moisture.
- Finish Roasting: Return the roast to the oven for an additional 5-10 minutes until the internal temperature reaches 130°F for medium-rare or 140°F for medium doneness.
- Rest the Roast: Remove the roast, tent it loosely with foil, and let it rest for 20 minutes to allow the juices to redistribute, ensuring a moist and tender roast.
- Slice the Beef: Transfer the rested roast to a cutting board and slice thinly using a sharp or electric knife for clean, even slices.
- Make the Fennel Brown Gravy: Toast 1 teaspoon fennel seeds in a medium saucepan over medium-high heat for 1-2 minutes until fragrant. Add 2 cups beef broth and bring to a boil, stirring in 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce.
- Thicken the Gravy: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a small bowl. Pour this slurry into the boiling broth mixture and stir continuously until the gravy thickens. Serve the gravy over the sliced roast or on the side.
Notes
- Allowing the roast to come to room temperature before cooking promotes even doneness.
- Use a meat thermometer to accurately check the internal temperature for desired doneness.
- Resting the roast after cooking is crucial for juicy, tender slices.
- Adjust the final roast temperature based on your preferred doneness: 130°F for medium-rare, 140°F for medium.
- The fennel seeds add a unique aromatic note complementing the beef and rosemary.
- You can prepare the gravy while the roast is resting to save time.
