Description
This Herb Crusted Sirloin Tip Roast is a tender and flavorful beef roast, slow-cooked to perfection with a fragrant rosemary and garlic crust. Finished with a fennel seed butter glaze and served with a rich fennel brown gravy, this recipe ensures a juicy, savory meal ideal for special occasions or a comforting family dinner.
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
Seasoning for Gravy
- 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
- 1 teaspoon fennel seeds
Instructions
- Bring Roast to Room Temperature: Remove the roast from the refrigerator and let it sit for one hour to reach room temperature. This step helps the meat cook evenly and stay juicy.
- Preheat Oven: Set your oven to 225°F to prepare for slow roasting the beef.
- Season the Roast: Generously season the entire sirloin tip roast with 2 teaspoons kosher salt and 2 teaspoons black pepper on all sides to enhance natural flavors.
- Prepare and Apply Herb Rub: In a small bowl, mix 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and the crushed garlic cloves. Rub this aromatic mixture all over the roast to create a flavorful crust.
- Slow Roast the Beef: Place the roast in a roasting pan and cook it uncovered in the oven at 225°F for 60-90 minutes or until the internal temperature reaches between 120-125°F for rare to medium-rare.
- Increase Oven Temperature: Remove the roast and raise the oven temperature to 450°F to prepare for the final sear to lock in juices.
- Toast Fennel and Prepare Butter Glaze: Heat fennel seeds in a medium skillet over medium-high heat for 1-2 minutes until fragrant. Add the butter and, once melted and bubbling, stir in the remaining 1 tablespoon chopped rosemary. Simmer briefly for 30-60 seconds.
- Glaze the Roast: Remove the butter from heat and spoon the rosemary-fennel butter evenly over the roast’s surface to add flavor and moisture.
- Finish Roasting: Return the roast to the oven and cook for an additional 5-10 minutes until the internal temperature reaches 130°F for medium-rare or 140°F for medium doneness.
- Rest the Roast: Remove the roast from the oven, tent it loosely with foil, and let it rest for 20 minutes. This allows the juices to redistribute for a tender, juicy cut.
- Slice the Roast: Transfer the rested roast to a cutting board and slice thinly using a sharp or electric knife for optimal tenderness.
- Make Fennel Brown Gravy: In a medium saucepan over medium-high heat, toast the fennel seeds for 1-2 minutes until fragrant. Add the beef broth and bring to a boil.
- Season the Gravy: Stir in garlic powder, onion powder, salt, black pepper, and Worcestershire sauce into the broth base to build a rich savory flavor.
- Thicken the Gravy: Mix cornstarch with cold water in a small bowl to create a slurry. Pour this into the boiling broth while stirring continuously until the gravy thickens.
- Serve: Pour the fennel brown gravy over the sliced roast or serve it on the side to complement the beef’s robust flavors.
Notes
- Allowing the roast to rest before cooking and after lets the meat cook evenly and retain its juices.
- Using a meat thermometer ensures perfect doneness without overcooking.
- Fresh rosemary gives the best flavor for the herb rub, but dried rosemary can be used in a pinch.
- Toast fennel seeds carefully to avoid burning; they should be fragrant but not dark.
- The gravy can be prepared ahead and reheated gently when ready to serve.
- For a bolder flavor, consider marinating the roast overnight with the herb rub.
