Description
This Herb Crusted Sirloin Tip Roast is a tender and flavorful beef roast, enhanced with a rosemary-garlic crust and finished with a fragrant fennel brown gravy. Slow roasted and then seared in butter with toasted fennel seeds, this dish offers a perfect balance of savory herbs and rich umami notes, making it ideal for a special family dinner or a festive occasion.
Ingredients
Scale
Roast and Herb Crust
- 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
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 Roast to Room Temperature: Remove the sirloin tip roast from the refrigerator at least one hour before cooking to ensure it cooks evenly and stays juicy.
- Preheat Oven: Set oven to 225°F to begin slow roasting the meat gently.
- Season the Roast: Rub 2 teaspoons kosher salt and 2 teaspoons black pepper evenly on all sides of the roast.
- Prepare Herb Rub: Mix 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and 6 cloves crushed garlic in a small bowl. Rub this herb mixture all over the roast for a flavorful crust.
- Slow Roast the Beef: Place the roast in a roasting pan and cook uncovered in the 225°F oven for 60-90 minutes until the internal temperature reads 120-125°F for medium-rare.
- Increase Oven Temperature: Remove the roast and increase oven temperature to 450°F for the final sear.
- Toast Fennel Seeds and Make Butter Mixture: In a skillet over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant. Add 2 tablespoons butter; when melted and bubbling, stir in remaining 1 tablespoon chopped rosemary. Simmer for 30-60 seconds.
- Apply Butter Herb Mixture: Remove skillet from heat and spoon the fennel-rosemary butter evenly over the roast.
- Final Roast for Crust: 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 from oven and tent with foil. Let rest for 20 minutes to redistribute juices before slicing thinly.
- Prepare Fennel Brown Gravy: Toast 1 teaspoon fennel seeds in a medium saucepan over medium-high heat for 1-2 minutes. Add 2 cups beef broth and bring to a boil.
- Season and Thicken Gravy: Stir in 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce. In a separate bowl, mix 3 tablespoons cornstarch and 3 tablespoons cold water, then whisk into boiling broth until thickened.
- Serve: Pour the fennel brown gravy over the sliced roast or serve it on the side for dipping.
Notes
- Allowing the roast to come to room temperature ensures even cooking and juicier meat.
- Using a meat thermometer is crucial to avoid overcooking and achieve desired doneness.
- Resting the meat after roasting lets juices redistribute for optimal tenderness.
- To toast fennel seeds, keep stirring constantly to prevent burning.
- The gravy can be prepared while the roast rests to save time.
- Slice the roast thinly against the grain for the best texture and tenderness.
