If you’re on the hunt for a show-stopping roast that’s packed with vibrant flavors and a touch of elegance, this Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is an absolute game changer. Imagine a tender, juicy sirloin tip roast, crusted with fresh herbs and garlic, then complemented by a luscious, fragrant fennel-infused brown gravy that brings every bite to life. Whether it’s a special family dinner or a holiday feast, this dish will impress and satisfy like no other.
Ingredients You’ll Need
Gathering simple yet thoughtfully chosen ingredients is the secret to unlocking the full potential of this recipe. Each component plays its own vital role, from the aromatic herbs elevating the roast to the subtle hints of fennel carrying through the gravy, making every bite memorable and rich in flavor.
- 2 ½ – 3 pound sirloin tip roast: The star of the show, providing a tender and flavorful base for the herb crust.
- 2 teaspoons kosher salt: Essential for seasoning, it enhances the natural flavors of the beef.
- 2 teaspoons black pepper: Adds a gentle heat and depth to the roast’s seasoning.
- 2 tablespoons olive oil: Helps the herbs and garlic stick, while infusing a subtle richness.
- 3 tablespoons fresh rosemary (chopped, divided): Brings a woodsy, aromatic touch that complements beef beautifully.
- 6 cloves garlic (crushed): Delivers robust flavor that melds perfectly with rosemary and beef.
- 2 tablespoons unsalted butter: Used in the fennel brown gravy for a silky finish and to balance flavors.
- 1 teaspoon fennel seeds (plus 1 teaspoon extra): The star herb in the gravy, adding a warm, subtle licorice note.
- 2 cups beef broth: Forms the rich and hearty base of your fennel brown gravy.
- 2 teaspoons garlic powder: Amplifies the garlicky notes in the gravy, layering the flavor.
- 1 teaspoon onion powder: Adds a sweet, savory element enhancing the gravy’s depth.
- ½ teaspoon salt: Balances and rounds out the gravy’s seasoning.
- ½ teaspoon black pepper: Provides a gentle kick to the gravy’s warmth.
- 2 teaspoons Worcestershire sauce: A secret umami boost that enriches both the roast and gravy.
- 3 tablespoons cornstarch: Used as a thickening agent for that perfect gravy consistency.
- 3 tablespoons water: Combines with cornstarch to create a slurry for easy thickening.
How to Make Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Step 1: Bring the Roast to Room Temperature
Start by taking your sirloin tip roast out of the refrigerator an hour before cooking so it can sit at room temperature. This simple step helps the meat cook evenly, ensuring each slice is juicy and tender, not dry or unevenly done.
Step 2: Prepare the Oven and Season the Roast
Preheat your oven to a low 225°F to allow slow, even roasting. Season your sirloin tip roast generously with kosher salt and black pepper on all sides, giving it that foundational flavor boost that makes the roast irresistible.
Step 3: Create the Herb and Garlic Rub
Whisk together olive oil, two tablespoons of chopped fresh rosemary, and the crushed garlic cloves in a small bowl. Rub this fragrant mixture all over the roast, infusing it with bright herbaceous notes and the unmistakable punch of garlic that is nothing short of irresistible.
Step 4: Roast Low and Slow
Place the seasoned roast in a roasting pan and slip it into the oven uncovered. Let it cook gently for 60 to 90 minutes, checking periodically until an instant-read thermometer registers between 120°F and 125°F in the thickest part—this ensures rare to medium-rare perfection, locking in all those meaty juices.
Step 5: Toast Fennel Seeds and Prepare Butter Baste
While the roast rests briefly outside the oven, crank your oven heat up to 450°F. In a medium skillet over medium-high heat, toast one teaspoon of fennel seeds until fragrant—this releases their sweet, anise-like aroma. Then, add butter and the remaining tablespoon of chopped rosemary, letting the butter bubble and the rosemary infuse its flavor for 30 to 60 seconds.
Step 6: Baste and Finish Roasting
Remove the butter mixture from heat and spoon it evenly over your roast. Pop the roast back in the hot oven for 5 to 10 minutes until it reaches your desired internal temperature—130°F for medium-rare or 140°F for medium doneness.
Step 7: Rest and Slice
Once out of the oven, tent the roast loosely with foil and let it rest for 20 minutes. This resting period lets the juices redistribute throughout the meat, guaranteeing juicy, tender slices. Use a sharp knife or electric slicer to carve thin, elegant slices perfect for plating.
Step 8: Make the Fennel Brown Gravy
In a saucepan over medium-high heat, toast another teaspoon of fennel seeds until aromatic, then add beef broth and bring to a boil. Stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce to create a deeply savory and fragrant base. Combine cornstarch with cold water, then whisk this slurry into the boiling broth to thicken it into a smooth, luscious gravy perfect for drizzling over your roast.
How to Serve Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
Fresh rosemary sprigs or a light sprinkle of chopped fresh parsley makes for a beautiful, aromatic finish that enhances both the presentation and the taste. A few lightly toasted fennel seeds sprinkled on top tie the plate together with the signature fennel notes present in the gravy.
Side Dishes
This roast shines alongside creamy mashed potatoes or buttery roasted root vegetables, which soak up the fennel brown gravy perfectly. A crisp green salad with a sharp vinaigrette offers a refreshing contrast, balancing the richness of the meat and the gravy.
Creative Ways to Present
For an elegant touch, arrange the thin slices of roast fanned out on a large platter, with the gravy elegantly drizzled or served in a separate gravy boat. Adding roasted fennel bulbs or caramelized shallots around the plate adds texture, color, and an extra layer of flavor that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Place any leftover roast in an airtight container and refrigerate promptly. Proper storage will keep the meat fresh for up to 3 days, allowing you to enjoy this delightful dish again without any loss in flavor or texture.
Freezing
If you want to save some for later, wrap slices tightly in plastic wrap and then foil, or store in a freezer-safe container. Frozen properly, the roast can last up to 3 months—perfect for quick reheats on busy days.
Reheating
Reheat gently in a low oven (around 300°F) covered with foil to avoid drying out, or warm slices in a skillet with a splash of broth or gravy. This helps maintain the meat’s tenderness and keeps every bite deliciously juicy.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While the sirloin tip roast is ideal due to its tenderness and flavor, you could substitute a top sirloin roast or even a tri-tip. Just adjust cooking times accordingly, and always use a meat thermometer for best results.
What if I don’t have fresh rosemary?
Fresh rosemary offers a vibrant taste, but dried rosemary can work in a pinch. Use about one-third the amount and crush it slightly to release more flavor. Just remember that fresh herbs tend to brighten the dish more effectively.
How important is the resting time for the roast?
Resting is crucial! It allows the juices to redistribute inside the meat, making each slice tender and moist rather than dry. Skipping this step really affects the texture and enjoyment of your roast.
Can I prepare the fennel brown gravy ahead of time?
Yes, you can make the gravy a day ahead and reheat it gently on the stove before serving. Just be sure to stir occasionally to prevent it from thickening too much or sticking to the pan.
Is the roasting temperature flexible?
Low and slow is key for tenderness, but if you’re short on time, you can increase the oven temperature to 325°F. Just watch closely and check the internal temperature often to avoid overcooking.
Final Thoughts
This Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is truly a treasure to have in your culinary repertoire. It’s the perfect combination of elegant flavors, tender meat, and that wholesome comforting touch from the fennel-spiced gravy. Whether you’re sharing it with family or delighting guests, this recipe promises unforgettable meals and warm memories around the table. Give it a try and watch it become one of your new favorite dishes!
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Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A flavorful Herb Crusted Sirloin Tip Roast cooked low and slow for tenderness, finished with a rosemary-garlic butter crust and served with a savory fennel brown gravy. Perfect for a hearty and elegant meal that highlights fresh herbs and aromatic spices.
Ingredients
Main 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
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 ensures even cooking and a juicy, tender result.
- Preheat Oven Low: Preheat your oven to 225°F to slowly roast the meat.
- Season Roast: Evenly season the roast on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper for foundational flavor.
- Prepare Herb-Garlic Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons of chopped rosemary, and 6 cloves of crushed garlic. Rub this herb mixture over the entire surface of the roast to infuse aromatic flavor.
- Slow Roast: Place the roast in a roasting pan and transfer it uncovered into the preheated oven. Roast for 60-90 minutes, or until the internal temperature reaches 120-125°F, ensuring a rare to medium-rare doneness.
- Increase Oven Temperature: Remove the roast from the oven and raise the oven temperature to 450°F to create a crust.
- Toast Fennel Seeds & Make Herb Butter: In a medium skillet over medium-high heat, toast the fennel seeds for 1-2 minutes until fragrant. Add the butter and let it bubble, then stir in the remaining 1 tablespoon chopped rosemary and simmer for 30-60 seconds to infuse the butter.
- Apply Herb Butter: Remove the skillet from heat and spoon the rosemary-fennel butter evenly over the roast to coat it.
- Finish Roasting: Place the roast back into the oven for 5-10 minutes, cooking until it reaches an internal temperature of 130°F for medium-rare or 140°F for medium doneness.
- Rest Roast: Remove the roast, tent it loosely with foil, and let it rest for 20 minutes to allow juices to redistribute and beef to become tender.
- Slice Roast: Transfer the rested roast to a cutting board and slice into thin pieces with a sharp or electric knife.
- Prepare Fennel Brown Gravy – Toast Fennel Seeds: In a medium saucepan over medium-high heat, toast the fennel seeds for 1-2 minutes until fragrant to release their flavor.
- Add Broth and Seasonings: Pour in beef broth and bring to a boil. Stir in garlic powder, onion powder, salt, black pepper, and Worcestershire sauce to build a rich, savory gravy base.
- Thicken Gravy: Combine cornstarch and cold water in a small bowl to create a slurry. Slowly pour this mixture into the boiling broth, stirring continuously until the gravy thickens to desired consistency.
- Serve: Pour the fennel brown gravy over the sliced roast or serve on the side for dipping.
Notes
- Allowing the roast to come to room temperature before cooking promotes even doneness.
- Using a meat thermometer ensures precise cooking to your preferred level of doneness.
- Resting the roast after cooking lets juices redistribute, making the meat juicier and easier to slice.
- Toasting the fennel seeds enhances their herbal flavor both in the butter and gravy.
- The high-heat finish creates a flavorful crust on the roast for texture contrast.
- Adjust seasoning in the gravy to taste, especially salt and pepper.
