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
Scale
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.
