Description
This Herb Crusted Sirloin Tip Roast is a perfectly tender and flavorful beef roast, seasoned with fresh rosemary, garlic, and toasted fennel seeds. Slow-roasted to medium-rare or medium perfection, then finished with a savory fennel brown gravy, this dish is ideal for a comforting family dinner or special occasion.
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 Seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Worcestershire sauce
For the Gravy Thickener
- 3 tablespoons cornstarch
- 3 tablespoons water
For the Gravy Base
- 2 cups beef broth
- 1 teaspoon fennel seeds
Instructions
- Bring Roast to Room Temperature: Remove the sirloin tip roast from the refrigerator and let it sit at room temperature for about one hour. This ensures even cooking and a juicier, more tender roast.
- Preheat Oven: Set your oven to 225°F to start the slow roasting process.
- Season the Roast: Generously season all sides of the roast with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Prepare Herb Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, and the 6 crushed garlic cloves. Rub this fragrant mixture evenly over the entire roast.
- Slow Roast the Beef: Place the roast uncovered into a roasting pan and cook in the preheated oven for 60 to 90 minutes. Use a meat thermometer to check for an internal temperature of 120-125°F for rare to medium-rare.
- Increase Oven Temperature: Remove the roast from the oven and raise the oven temperature to 450°F to finish the roast with a flavorful crust.
- Prepare Fennel Butter: While the oven heats, toast 1 teaspoon fennel seeds in a medium skillet over medium-high heat for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter and let it bubble. Stir in the remaining 1 tablespoon chopped rosemary and simmer for 30-60 seconds.
- Apply Fennel Butter: Remove the skillet from heat and spoon the butter mixture evenly over the roast to infuse it with aromatic flavors.
- Finish Roasting: Return the roast to the oven for 5-10 minutes until it reaches an internal temperature of 130°F for medium-rare or 140°F for medium doneness.
- Rest the Roast: Remove from oven, tent the roast loosely with foil, and let it rest for 20 minutes to allow the juices to redistribute. Then transfer to a cutting board and slice thinly using a sharp or electric knife.
- Make Fennel Brown Gravy – Toast Seeds: Add 1 teaspoon fennel seeds to a medium saucepan and toast over medium-high heat for 1-2 minutes until aromatic.
- Simmer Broth and Seasonings: Pour 2 cups beef broth into the pan and bring to a boil. Stir in 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce.
- Thicken Gravy: In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Slowly whisk this slurry into the boiling broth mixture and stir until gravy thickens to desired consistency.
- Serve: Pour the fennel brown gravy over the sliced roast or serve it on the side for dipping. Enjoy your herb-crusted sirloin tip roast!
Notes
- Allowing the roast to come to room temperature before cooking improves even heat distribution and juiciness.
- Using a meat thermometer ensures precise doneness and avoids overcooking.
- Resting the roast after cooking allows the juices to redistribute, making slices tender and juicy.
- To toast fennel seeds properly, watch closely to prevent burning as they can quickly scorch.
- The cornstarch slurry should be added slowly to prevent lumps in the gravy.
- Adjust seasoning of the gravy as needed based on your taste preferences.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
