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
Scale
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.
