Description
This Herb Crusted Sirloin Tip Roast is a flavorful and tender beef roast infused with fresh rosemary, garlic, and toasted fennel seeds. Slow-roasted to perfection and finished with a rich fennel brown gravy, this dish is perfect for a special family dinner or holiday meal. The meat is cooked low and slow for juiciness, then seared at high heat to develop a flavorful crust, making it a delicious centerpiece.
Ingredients
Scale
Main Ingredients
- 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 (plus 1 teaspoon for gravy)
Gravy Ingredients
- 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 roast from the refrigerator an hour before cooking to allow it to come to room temperature, ensuring even cooking and a juicy, tender result.
- Preheat Oven: Preheat your oven to 225°F (107°C) for slow roasting.
- Season Roast: Season all sides of the sirloin tip roast evenly with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Make Herb Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, and 6 cloves crushed garlic. Rub this mixture thoroughly over all sides of the roast.
- Slow Roast: Place the roast in a roasting pan and cook uncovered in the oven for 60-90 minutes, or until an internal thermometer registers 120-125°F (49-52°C) for rare to medium-rare.
- Preheat Oven for Searing: Remove the roast from the oven and increase oven temperature to 450°F (232°C) to prepare for finishing the roast.
- Prepare Fennel Butter: Toast 1 teaspoon fennel seeds in a medium skillet over medium-high heat for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter; when bubbling, stir in the remaining 1 tablespoon chopped rosemary. Simmer for 30-60 seconds to combine flavors.
- Apply Butter: Remove the butter mixture from heat and spoon it evenly over the top and sides of the roast for added flavor and crust.
- Finish Roast: Return the roast to the oven and cook for an additional 5-10 minutes, until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Rest Roast: Remove the roast from the oven, tent with foil, and let it rest for 20 minutes to allow juices to redistribute before slicing thinly with a sharp or electric knife.
- Prepare Fennel Brown Gravy: In a medium saucepan over medium-high heat, toast 1 teaspoon fennel seeds until fragrant (1-2 minutes). 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: In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Slowly pour this slurry into the boiling broth, stirring constantly until thickened.
- Serve: Pour gravy over sliced roast or serve on the side as a delicious accompaniment.
Notes
- Allowing the roast to come to room temperature before cooking ensures a more even cook and juicier meat.
- Using a meat thermometer is recommended for perfect doneness without overcooking.
- Resting the roast after cooking helps retain its juices for a tender slice.
- Toasted fennel seeds in both the butter and gravy add a subtle aromatic flavor that complements the beef.
- If you prefer a stronger herb flavor, you can add more fresh rosemary to the butter mixture.
- Save leftover gravy for reheating or as a sauce for other beef dishes.
