Description
A flavorful Herb Crusted Sirloin Tip Roast cooked low and slow for juicy tenderness, then finished with a high-heat crust and served with a fragrant fennel brown gravy. This roast combines earthy rosemary, garlic, and fennel seeds to create a perfect centerpiece for a comforting 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
- Bring Roast to Room Temperature: Remove the sirloin tip roast from the refrigerator an hour before cooking to allow it to come to room temperature. This step ensures even cooking and a juicy, tender result.
- Preheat the Oven Low: Set your oven to 225°F to start the slow roasting process.
- Season the Roast: Generously season the sirloin tip roast on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Prepare Herb-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 all over the roast to infuse flavor.
- Slow Roast: Place the prepared roast in a roasting pan and roast uncovered in the oven for 60-90 minutes until a meat thermometer reads 120-125°F in the center, indicating rare to medium-rare doneness.
- Increase Oven Temperature: Remove the roast, then raise the oven temperature to 450°F to prepare for the finishing crust.
- Toast Fennel and Prepare Butter Topping: In a medium skillet over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter to the skillet. Once butter bubbles, stir in the remaining 1 tablespoon chopped rosemary and simmer for 30-60 seconds.
- Apply Butter Mixture: Remove skillet from heat and spoon the rosemary-fennel butter evenly over the roast.
- Finish Roast at High Heat: Return the roast to the oven for 5-10 minutes until the internal temperature reaches 130°F for medium-rare or 140°F for medium doneness.
- Rest the Roast: Remove roast from oven, tent with foil, and let rest for 20 minutes to redistribute juices. Then slice thinly using a sharp or electric knife.
- Toast Fennel for Gravy: For the fennel brown gravy, toast 1 teaspoon fennel seeds in a medium saucepan over medium-high heat for 1-2 minutes until fragrant.
- Build Gravy Base: Pour 2 cups beef broth into the saucepan 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 Gravy: Mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Stir this slurry into the boiling broth mixture and cook until thickened.
- Serve: Serve the sliced herb-crusted sirloin roast with the fennel brown gravy poured over or on the side.
Notes
- Allowing the roast to come to room temperature before cooking ensures even cooking throughout.
- Using a meat thermometer is key to achieving the desired doneness.
- Resting the roast after cooking allows the juices to redistribute, keeping the meat moist.
- The fennel seeds add a unique, slightly sweet licorice flavor that complements the beef and herbs well.
- The two-step roasting method (low then high heat) creates a tender inside with a flavorful crust outside.
- The gravy can be prepared while the roast rests to save time.
