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
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 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.
