Description
This Herb Crusted Sirloin Tip Roast recipe delivers a tender, juicy roast beef 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 special dinners or an elegant weekend meal.
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 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
- Prepare the roast: Remove the sirloin tip roast from the refrigerator at least one hour before cooking to let it come to room temperature. This ensures even cooking and a juicier roast.
- Preheat the oven: Set your oven to 225°F to begin the slow roasting process.
- Season the roast: Rub the roast evenly on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Make herb and garlic rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and 6 crushed garlic cloves. Rub this aromatic mixture thoroughly on all sides of the roast.
- Slow roast the beef: Place the seasoned roast into a roasting pan and roast uncovered in the oven for 60 to 90 minutes, or until a meat thermometer inserted into the center registers between 120-125°F for rare.
- Increase oven temperature: Remove the roast from the oven. Increase oven temperature to 450°F to prepare for the final searing step.
- Prepare the fennel butter: Toast 1 teaspoon fennel seeds in a skillet over medium-high heat for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter to the pan. When butter is bubbling, 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 beef roast to enhance flavor.
- 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 from oven, tent loosely with foil, and let rest for 20 minutes. This allows juices to redistribute, ensuring a tender slice.
- Slice the roast: Transfer the rested roast to a cutting board and slice thinly with a sharp or electric knife for serving.
- Make fennel brown gravy: In a saucepan over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until aromatic. Pour in 2 cups beef broth 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 the gravy: In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Slowly whisk this slurry into the boiling broth, stirring until thickened.
- Serve: Pour the fennel brown gravy over the sliced roast or serve it as a side accompaniment.
Notes
- Allowing the roast to come to room temperature before cooking helps achieve even doneness and juiciness.
- Use a meat thermometer to monitor internal temperature for perfect doneness.
- Resting the roast after cooking ensures the juices redistribute and the meat remains tender.
- Toasted fennel seeds add a unique, fragrant flavor to both the roast and the gravy.
- The gravy can be made ahead and reheated before serving.
- Slicing the roast thinly allows for easier serving and better texture with the gravy.
- Adjust seasoning to taste, especially salt and pepper based on dietary preferences.
