If you are craving a dish that marries rich, savory flavors with an herby freshness, the Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is your new best friend in the kitchen. This recipe brings together a perfectly roasted sirloin tip, encrusted with fragrant rosemary and garlic, while the fennel-infused brown gravy offers an unexpected yet delightful twist that elevates the entire meal. Trust me, once you get a taste, you won’t want to make any other roast for your dinner table.
Ingredients You’ll Need
Gathering simple but essential ingredients is the secret behind making this roast beautifully flavorful and textured. Each one works its magic, whether it’s seasoning the meat or building that luscious fennel brown gravy.
- Sirloin tip roast (2 ½ – 3 pounds): A lean cut that stays tender and juicy when roasted low and slow.
- Kosher salt (2 teaspoons): Essential for seasoning and enhancing the natural beef flavor.
- Black pepper (2 teaspoons): Adds that peppery bite that balances the herb crust.
- Olive oil (2 tablespoons): Helps the rosemary and garlic cling to the meat beautifully.
- Fresh rosemary (3 tablespoons, chopped, divided): Brings piney, herby aroma that is central to the crust.
- Garlic cloves (6, crushed): Provides warmth and depth to beef and the herb crust.
- Unsalted butter (2 tablespoons): For toasting fennel seeds and enriching the gravy.
- Fennel seeds (2 teaspoons): Offers a sweet, anise-like note both in the crust and gravy.
- Beef broth (2 cups): The base of the rich, comforting fennel brown gravy.
- Garlic powder (2 teaspoons): Boosts the garlic flavor in the gravy without overpowering.
- Onion powder (1 teaspoon): Adds subtle savory undertones to the gravy.
- Salt (½ teaspoon): For seasoning the gravy just right.
- Black pepper (½ teaspoon): Delivers a mild heat in the gravy.
- Worcestershire sauce (2 teaspoons): Gives the gravy that deep, umami richness that pairs perfectly with beef.
- Cornstarch (3 tablespoons): A simple thickening agent for luscious gravy texture.
- Water (3 tablespoons): Combined with cornstarch to make gravy smooth and silky.
How to Make Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Step 1: Bringing the Roast to Room Temperature
Start by taking your sirloin tip roast out of the refrigerator about an hour before cooking. This allows the meat to come to room temperature, which is key for even cooking and a juicy, tender roast. Patience here really pays off in flavor and texture.
Step 2: Seasoning and Prepping Your Roast
Preheat your oven to 225°F. Liberally season the roast on all sides with kosher salt and black pepper—this is where the meat begins its flavor journey. In a small bowl, mix olive oil, two tablespoons of chopped rosemary, and crushed garlic cloves. Rub this fragrant mixture all over the roast to create a delicious herb crust that locks in moisture and flavor.
Step 3: Low and Slow Roasting
Place your beautifully rubbed sirloin in a roasting pan and pop it into the oven uncovered. Roast for 60 to 90 minutes or until the internal temperature reaches 120-125°F for a perfect medium-rare. This slow roast ensures tender meat that melts in your mouth.
Step 4: Toasting the Fennel and Adding Butter
Remove the roast from the oven and crank the temperature up to 450°F. While that preheats, toast fennel seeds in a skillet over medium-high heat for 1 to 2 minutes until you can smell their sweet spice. Add butter to the pan and, once it’s bubbling, stir in the remaining chopped rosemary. Let this simmer briefly to infuse the butter with those vibrant flavors.
Step 5: Applying the Herb Butter and Final Roast
Spoon that aromatic butter mixture evenly over your roast, coating it luxuriously. Return the roast to the oven for an additional 5 to 10 minutes to reach your desired doneness—130°F for medium-rare or 140°F for medium. The butter melds beautifully with the herb crust, creating a gorgeous caramelized finish.
Step 6: Resting and Slicing the Roast
Once out of the oven, tent the roast loosely with foil and let it rest for about 20 minutes. This step is crucial as it allows juices to redistribute, making slicing easier and the meat juicier. Then, slice thinly against the grain with a sharp or electric knife to reveal tender, flavorful slices.
Step 7: Making the Fennel Brown Gravy
For the gravy, toast fennel seeds again in a saucepan until fragrant. Add beef broth and bring to a boil before stirring in garlic powder, onion powder, salt, pepper, and Worcestershire sauce for depth. Mix cornstarch with cold water to make a slurry, add to boiling broth, and stir until the gravy thickens into a silky sauce. This fennel brown gravy recipe is the perfect partner to the roast, with its unique sweet-spice balance.
How to Serve Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
Fresh rosemary sprigs or a sprinkle of chopped parsley add a pop of green that makes the plate look inviting and fresh. A few toasted fennel seeds scattered over the gravy or roast provide a nice visual cue to the unique flavor element of this dish.
Side Dishes
Serve this roast with creamy mashed potatoes or silky polenta to soak up all the fennel brown gravy goodness. Roasted root vegetables or steamed green beans bring vibrant color and a bit of crunch, balancing the rich, tender meat perfectly.
Creative Ways to Present
For an impressive dinner party, arrange thin slices of the sirloin on a wooden board surrounded by small bowls of gravy and fresh herbs. Or, stuff slices into warm artisan rolls with horseradish sauce for a gourmet roast beef sandwich that’ll wow your guests the next day!
Make Ahead and Storage
Storing Leftovers
Wrap leftover roast tightly in aluminum foil or store in an airtight container in the refrigerator. It should stay juicy and flavorful for up to 3 days, making it perfect for next-day meals or sandwich fillers.
Freezing
If you want to freeze the roast, slice it first and store in freezer bags with the gravy packaged separately. This way, you can thaw and reheat just the amount you need while preserving texture and taste for up to 2 months.
Reheating
Reheat gently either in a low oven or in a skillet over medium-low heat with a splash of beef broth to keep the slices moist. Microwave reheating works in a pinch but be careful to avoid drying out your delicious herb crust and tender meat.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin tip roast is ideal for its balance of flavor and tenderness, you could also use top round or eye of round. Just adjust cooking times accordingly since lean cuts cook differently.
What if I don’t have fresh rosemary?
Dried rosemary can be used, but use about a third of the amount since it’s more concentrated and can be tougher. Fresh rosemary really makes a difference in the brightness and texture of the crust.
Is fennel seed essential in the gravy? Can I omit it?
The fennel seeds provide a subtle, distinctive flavor that pairs beautifully with the roast. If you’re not a fan, you can leave it out, but you’ll miss that lovely aromatic note that makes this recipe special.
How do I know when the roast is perfectly cooked?
Using a meat thermometer is your best bet! Aim for 120-125°F for rare-medium rare, or 130-140°F for medium. Remember to account for carryover cooking while the roast rests.
Can I prepare the gravy ahead of time?
Yes! You can make the fennel brown gravy in advance and gently reheat it when ready to serve. Just stir occasionally during warming to keep it smooth and silky.
Final Thoughts
This Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is truly a celebration of flavors that will steal the spotlight at any meal. Its perfect balance of herbs, garlic, and that surprising fennel touch creates a comforting dish that is both elegant and approachable. I can’t wait for you to try it and make it your own go-to recipe for special dinners and family gatherings!
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Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast is a tender, juicy beef roast infused with fragrant rosemary, garlic, and fennel seed flavors. Slow roasted at a low temperature to achieve perfect medium-rare to medium doneness, then finished at a high temperature for a flavorful crust. Served with a savory fennel brown gravy, this recipe is perfect for an elegant family dinner or special occasion.
Ingredients
Roast and Herb Rub
- 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 toasting)
Fennel Brown Gravy
- 1 teaspoon fennel seeds (for toasting)
- 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 one hour before cooking to allow even cooking and a juicy texture.
- Preheat Oven: Set your oven to 225°F (107°C) to begin roasting the beef low and slow.
- Season the Roast: Generously season the roast on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper for a well-balanced flavor.
- Prepare Herb Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, and 6 cloves of crushed garlic. Rub this mixture all over the roast to infuse it with aromatic herbs and garlic.
- Roast the Beef: Place the roast in a roasting pan and cook uncovered in the preheated oven for 60 to 90 minutes, or until a meat thermometer reads 120-125°F (49-52°C) for rare to medium-rare doneness.
- Increase Oven Temperature: Remove the roast; raise oven heat to 450°F (232°C) for finishing the crust.
- Toast Fennel and Prepare Butter: On the stovetop, toast 1 teaspoon fennel seeds in a medium skillet over medium-high heat for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter and let it melt and bubble. Stir in the remaining 1 tablespoon chopped rosemary and simmer for 30-60 seconds.
- Brush Butter over Roast: Remove skillet from heat and spoon the fennel butter evenly over the roast for enhanced flavor and crust formation.
- Finish Roasting: Return the roast to the oven for 5-10 more minutes until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Rest the Roast: Remove from oven, tent loosely with foil, and rest for 20 minutes to allow juices to redistribute.
- Slice the Roast: Transfer to a cutting board and slice thinly with a sharp or electric knife for tender servings.
- Make 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. Stir in 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce.
- Thicken Gravy: In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water until smooth. Gradually pour into boiling broth while stirring until thickened to desired consistency.
- Serve: Serve the gravy alongside or spooned over sliced roast for a delicious complement.
Notes
- Allowing the roast to come to room temperature helps to cook it evenly and achieve better texture.
- Use a meat thermometer to ensure the desired doneness without overcooking.
- Resting the meat after cooking is crucial to keep it juicy when slicing.
- Toasting fennel seeds enhances their flavor before incorporating into the butter and gravy.
- Cornstarch slurry is used to thicken the gravy smoothly without lumps.
- Adjust seasoning in gravy to taste before serving.
