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If you’re searching for a show-stopping roast that’s bursting with flavor and tender juiciness, the Herb Crusted Sirloin Tip Roast Recipe is exactly what you need in your kitchen rotation. This roast transforms a humble sirloin tip into an aromatic masterpiece, crusted with fresh rosemary, garlic, and toasted fennel seeds that create a heavenly scent as it cooks low and slow, finishing with a luscious fennel brown gravy that perfectly complements every bite. It’s a dish that impresses guests but is simple enough to make for a comforting family dinner — truly an unforgettable centerpiece for any occasion.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the layers of flavor and texture that make the Herb Crusted Sirloin Tip Roast Recipe so incredible. From the fresh herbs to the simple seasoning, every item enhances the roast’s savory depth and the silky finish of the gravy.
- 2 ½ – 3 pound sirloin tip roast: The star of the show, this cut offers a great balance of tenderness and flavor when cooked right.
- 2 teaspoons kosher salt: Essential for seasoning and bringing out the natural beefy flavors.
- 2 teaspoons black pepper: Adds a mild heat and beautifully complements the herbs.
- 2 tablespoons olive oil: Helps the herb and garlic rub adhere and promotes a gorgeous crust.
- 3 tablespoons fresh rosemary (chopped, divided): Provides an aromatic, piney note that brightens and uplifts the roast.
- 6 cloves garlic (crushed): Infuses savory depth and warmth throughout the meat.
- 2 tablespoons unsalted butter: Adds richness and helps toast the fennel seeds for the perfect herb butter finish.
- 1 teaspoon fennel seeds (twice listed): Toasted fennel seeds lend a subtle licorice-like aroma that pairs beautifully with the herbs and beef.
- 2 cups beef broth: Forms the flavorful base for the gravy that elevates the entire dish.
- 2 teaspoons garlic powder: Boosts the garlicky notes in the gravy without overpowering.
- 1 teaspoon onion powder: Adds depth and sweetness to the sauce.
- ½ teaspoon salt: Balances the seasoning in the gravy.
- ½ teaspoon black pepper: Sharpens the gravy’s flavor profile.
- 2 teaspoons Worcestershire sauce: Brings umami richness and a subtle tang to the gravy.
- 3 tablespoons cornstarch: Creates a silky, thickened gravy texture when mixed with water.
- 3 tablespoons water: Used to dissolve the cornstarch for smooth gravy consistency.
How to Make Herb Crusted Sirloin Tip Roast Recipe
Step 1: Bring the Roast to Room Temperature
Remove your sirloin tip roast from the fridge about an hour before cooking. This resting time allows the beef to reach room temperature, which is absolutely key to cooking it evenly all the way through. You’ll notice juicier, more tender slices instead of a roast that’s dry or unevenly cooked.
Step 2: Preheat and Season
Set your oven to a low 225°F. While it warms up, season the entire surface of your roast with 2 teaspoons of kosher salt and 2 teaspoons of black pepper. This simple seasoning foundation is critical—it unlocks the natural flavors and helps form that coveted savory crust.
Step 3: Make the Herb and Garlic Rub
In a small bowl, whisk together 2 tablespoons of olive oil with 2 tablespoons of your chopped fresh rosemary and all 6 cloves of crushed garlic. This aromatic mixture will not only infuse the roast with intense herbal flavor, it creates a lovely crust that seals in the meat’s juices.
Step 4: Roast Low and Slow
Rub the herb and garlic blend all around your sirloin tip roast. Place it directly into a roasting pan and slide it uncovered into your preheated oven. Let it roast gently for 60 to 90 minutes, or until an instant-read thermometer reads between 120°F and 125°F in the center. This slow cooking method ensures tenderness and deep flavor development.
Step 5: Raise Heat and Prepare Herb Butter
When your roast reaches that temperature range, pull it from the oven and crank the temperature up to 450°F. Meanwhile, toast 1 teaspoon of fennel seeds in a skillet over medium-high heat until fragrant, about 1 to 2 minutes. Add the 2 tablespoons of unsalted butter and the remaining tablespoon of rosemary to the skillet. Let the butter bubble and infuse with the herbs and fennel for about 30 to 60 seconds before removing it from the heat.
Step 6: Finish Roasting with Herb Butter
Spoon the hot, fragrant butter mixture evenly over the roast. Then place the roast back in the oven for an additional 5 to 10 minutes until it reaches your desired doneness—130°F for medium-rare or 140°F for medium. This high heat blast gives the roast a beautiful sear and locks in all those herbal flavors.
Step 7: Rest and Slice
Once out of the oven, tent the roast loosely with foil and let it rest for 20 minutes. This step is crucial — it lets the juices redistribute throughout the meat, making every slice juicy and tender. Then transfer to a cutting board and carve it into thin slices using a sharp knife or electric slicer for the best presentation.
Step 8: Make the Fennel Brown Gravy
For the gravy, toast 1 teaspoon of fennel seeds again in a saucepan over medium-high heat until aromatic, then pour in 2 cups of beef broth. Bring it to a boil before stirring in garlic powder, onion powder, half teaspoon salt, half teaspoon pepper, and Worcestershire sauce. Mix cornstarch and cold water in a small bowl, then whisk this slurry into the boiling broth until thickened to perfection. Serve this lovely gravy either drizzled over your roast or on the side for dipping.
How to Serve Herb Crusted Sirloin Tip Roast Recipe
Garnishes
A simple sprinkle of fresh rosemary leaves or a few sprigs of thyme scattered on the plate can make a beautiful rustic presentation. For an extra touch, a light drizzle of herb butter or a spoonful of the fennel brown gravy over each slice will highlight the flavors beautifully while keeping the roast moist and luscious.
Side Dishes
Classic sides like creamy mashed potatoes or roasted root vegetables pair wonderfully with the Herb Crusted Sirloin Tip Roast Recipe—both soak up the gravy perfectly! For a lighter contrast, try a crisp green salad with a tangy vinaigrette or steamed green beans with lemon zest and toasted almonds. Don’t forget the crusty bread to mop up the last flavorful drops!
Creative Ways to Present
Consider serving thin slices of the roast atop a bed of buttery polenta or alongside a wild mushroom risotto to elevate your meal. You can even create an elegant roast beef sandwich with horseradish cream and arugula, using leftover slices for next-day lunches. The Herb Crusted Sirloin Tip Roast Recipe is as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover roast slices in an airtight container in the refrigerator. They will keep well and stay flavorful for 3 to 4 days, giving you plenty of time to enjoy delicious seconds without compromising taste or texture.
Freezing
If you want to save some for later, wrap leftover slices tightly in plastic wrap and aluminum foil or place them in freezer-safe containers. Frozen roast can maintain its quality for up to 2 months. Just be sure to thaw it slowly in the fridge overnight for best results.
Reheating
To reheat, gently warm slices in a skillet over low heat with a splash of beef broth or gravy to keep the meat moist. Alternatively, wrap the roast slices in foil and warm in a 300°F oven until heated through. Avoid microwaving when possible to prevent drying out the lobster.
FAQs
Can I use a different cut of beef for this recipe?
While sirloin tip roast is ideal for its balance of tenderness and flavor, you can use similar lean roasts like top round or eye of round. Just adjust cooking times accordingly and keep an eye on internal temperatures to avoid overcooking.
What if I don’t have fresh rosemary? Can I use dried?
Dried rosemary can work in a pinch, but fresh rosemary really elevates the Herb Crusted Sirloin Tip Roast Recipe with its vibrant, piney notes. If substituting, use about one-third the amount of dried rosemary since its flavor is more concentrated.
How do I know when the roast is done?
Using an instant-read thermometer is the best way to ensure perfect doneness. Aim for 120-125°F for a rare center during the low roast phase, then finish at 130°F for medium-rare or 140°F for medium. Let it rest before slicing for maximum juiciness.
Can I make the fennel brown gravy ahead of time?
Absolutely! The gravy can be made a day ahead and stored in the refrigerator. Reheat gently on the stovetop, stirring occasionally, adding a splash of broth if it thickens too much.
What wine pairs well with herb crusted sirloin?
A medium-bodied red like a Cabernet Sauvignon or Merlot pairs beautifully with the robust flavors of this roast. Their fruity and spicy notes complement the herb crust and fennel gravy perfectly, creating a balanced dining experience.
Final Thoughts
There’s something so rewarding about pulling a perfectly cooked, herb-crusted sirloin tip roast from the oven and sharing it with those you love. This Herb Crusted Sirloin Tip Roast Recipe is a true culinary gem—simple enough for a weeknight but impressive enough for your next special dinner. I can’t wait for you to give this recipe a try and experience the wonderful flavors that have made it one of my all-time favorites.
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Herb Crusted Sirloin Tip Roast Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast is a succulent and flavorful beef roast perfect for a special dinner. Slow-roasted to tender perfection at a low temperature, then finished with a fragrant herb butter and toasted fennel seed crust, this roast delivers incredible depth of flavor and juiciness. Served with a rich fennel brown gravy, it makes an elegant and hearty meal that’s sure to impress your guests.
Ingredients
Beef 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 (plus 1 teaspoon for gravy)
Fennel Brown Gravy
- 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 to allow it to come to room temperature. This helps the meat cook more evenly, resulting in a juicier, more tender roast.
- Preheat oven: Preheat your oven to 225°F (107°C) for a low and slow roasting approach.
- Season the roast: Season the sirloin tip roast on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Prepare herb rub: In a small bowl, whisk 2 tablespoons olive oil with 2 tablespoons chopped rosemary and 6 cloves crushed garlic. Rub this mixture evenly over all sides of the roast.
- Roast low and slow: Place the roast in a roasting pan and place it uncovered in the oven. Roast for 60 to 90 minutes, or until an internal thermometer reads 120-125°F (49-52°C).
- Increase oven temperature: Remove the roast from the oven and increase the oven temperature to 450°F (232°C) for finishing.
- Make herb butter: On the stovetop over medium-high heat, toast 1 teaspoon fennel seeds in a skillet for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter to the skillet; once melted and bubbling, stir in the remaining 1 tablespoon chopped rosemary. Simmer for 30-60 seconds to infuse flavors.
- Apply herb butter: Remove the skillet from heat and spoon the fennel rosemary butter evenly over the roast.
- Finish roasting: Return the roast to the oven and cook for 5-10 minutes until it reaches an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
- Rest the roast: Remove from the oven, tent loosely with foil, and allow it to rest for 20 minutes to redistribute juices before slicing.
- Slice the roast: Transfer the roast to a cutting board and slice into thin slices using a sharp or electric knife.
- Prepare fennel brown gravy: In a medium saucepan over medium-high heat, toast 1 teaspoon fennel seeds until fragrant, about 1-2 minutes. Add beef broth and bring to a boil.
- Season gravy: Stir in garlic powder, onion powder, salt, black pepper, and Worcestershire sauce into the boiling broth.
- Thicken gravy: In a small bowl, mix cornstarch with cold water until smooth. Pour this slurry into the boiling broth while stirring continuously until the gravy thickens.
- Serve: Serve the gravy alongside or drizzled over the sliced sirloin tip roast.
Notes
- Bringing the meat to room temperature before cooking is key for even cooking and juiciness.
- Use a meat thermometer to monitor internal temperatures precisely for desired doneness.
- Resting the meat after roasting helps retain moisture when slicing.
- To toast fennel seeds, heat them in a dry skillet until fragrant, but avoid burning for best flavor.
- Adjust gravy thickness by varying cornstarch amount if needed.
