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
Scale
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.
