If you’re craving a roast that brings together bold herbs, a perfect crust, and an irresistibly rich sauce, then this Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is your new best friend in the kitchen. Imagine a beautifully tender sirloin tip roast finished with a fragrant rosemary and garlic crust, paired with a luscious fennel-infused brown gravy that adds an unexpected burst of flavor. This dish is truly a celebration of savory goodness waiting to impress at your next dinner gathering or cozy family meal.
Ingredients You’ll Need
The magic of this Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe lies in its simple yet carefully chosen ingredients. Each element enhances the overall dish — from the fragrant fresh rosemary to the subtle sweet notes of toasted fennel seeds, bringing both aroma and depth to your roast and gravy.
- Sirloin tip roast (2 ½ – 3 lbs): The star of the show, prized for its balance of tenderness and robust beef flavor.
- Kosher salt (2 tsp): Essential for seasoning, it helps bring out the roast’s natural flavors.
- Black pepper (2 tsp): Adds a gentle heat and aroma to the crust and gravy.
- Olive oil (2 tbsp): Helps the herb mixture adhere to the roast while adding richness.
- Fresh rosemary (3 tbsp, chopped, divided): Woody herb that creates a fragrant, savory crust and a flavor lift to the butter sauce.
- Garlic cloves (6, crushed): A punch of aromatic depth both rubbed into the roast and in the gravy.
- Unsalted butter (2 tbsp): Adds richness and a silky mouthfeel when combined with toasted fennel seeds.
- Fennel seeds (2 tsp): Brings a subtle anise-like sweetness and complexity, toasted for maximum flavor.
- Beef broth (2 cups): A hearty base for the brown gravy that complements the roast perfectly.
- Garlic powder (2 tsp): Enhances the garlic flavor in the gravy for an extra savory kick.
- Onion powder (1 tsp): Adds a gentle onion warmth that deepens the gravy’s profile.
- Salt (½ tsp): Balances the flavors in the gravy without overpowering.
- Black pepper (½ tsp): Provides subtle spice notes throughout the gravy.
- Worcestershire sauce (2 tsp): Gives an umami-rich depth and slight tang to the sauce.
- Cornstarch (3 tbsp): Thickens the gravy to a luscious consistency.
- Water (3 tbsp): Used to slurry with cornstarch for smooth gravy texture.
How to Make Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Step 1: Prepare the Roast
Start by removing your sirloin tip roast from the fridge about an hour before cooking to let it come to room temperature. This little step is a secret weapon for juicy, evenly cooked meat. Meanwhile, preheat your oven to 225°F, setting the stage for a slow and gentle roast.
Step 2: Season and Herb Rub
Season the roast generously with kosher salt and black pepper all around. Then, whip up a fragrant marinade by mixing olive oil, chopped fresh rosemary, and crushed garlic cloves. Rub this heavenly mixture all over the roast, ensuring every inch is coated. This herbaceous crust will become the roast’s signature flavor.
Step 3: Roast Low and Slow
Place the roast in a roasting pan and slide it into your preheated oven, uncovered. Let it cook between 60 to 90 minutes, or until an internal thermometer reads about 120-125°F. This slow cooking seals in juices and tenderness, so be patient; the results are worth it.
Step 4: Toast Fennel and Butter Finish
Once your roast reaches the target temperature, turn up the oven to 450°F for a quick crusty finish. Toast fennel seeds in a medium skillet on medium-high heat until fragrant, about a minute or two. Add butter and the remaining chopped rosemary to the skillet, letting it melt and bubble for about 30-60 seconds. Then, spoon this flavorful concoction evenly over your roast, coating it with deliciousness.
Step 5: Final Roast and Rest
Put the roast back in the oven for 5 to 10 minutes to reach your desired doneness—130°F for medium-rare or 140°F for medium. After taking it out, tent the roast loosely with foil and let it rest for 20 minutes. Resting allows the juices to redistribute, making every bite juicy and tender. Then slice thinly with a sharp or electric knife for perfect presentation.
Step 6: Make the Fennel Brown Gravy
For an unforgettable sauce, toast fennel seeds in a saucepan until fragrant, then stir in beef broth and bring to a boil. Add garlic powder, onion powder, salt, pepper, and Worcestershire sauce to deepen the flavor profile. Whisk cornstarch with cold water to create a slurry, then stir into the boiling broth to thicken to a velvety texture. Pour generously over the sliced roast or serve on the side for guests to help themselves.
How to Serve Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
Elevate the dish further with a few simple garnishes. Fresh rosemary sprigs scattered on the serving platter echo the herbaceous notes of the crust. A light sprinkle of cracked black pepper on top adds visual appeal and subtle heat. For a bit of brightness, try thinly sliced fennel fronds or a dash of lemon zest that pairs surprisingly well with the gravy’s sweet fennel undertone.
Side Dishes
This roast is a showstopper on its own, but choosing the right sides is key. Creamy mashed potatoes or buttery roasted baby potatoes soak up the fennel brown gravy beautifully. Roasted root vegetables like carrots and parsnips bring a touch of sweet earthiness that complements the beef. A crisp green salad with a tangy vinaigrette provides a fresh contrast that balances the richness perfectly.
Creative Ways to Present
For a striking presentation, lay the sliced sirloin tip roast fanned out on a wooden cutting board, drizzling gravy artistically over the top. Add clusters of fresh herbs and a small bowl of gravy for dipping on the side. Another lovely idea is serving slices tucked into warm artisan rolls with a spoonful of fennel brown gravy as a luxurious roast beef sandwich that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
Leftover herb crusted sirloin can be refrigerated in an airtight container for up to 3 days. Make sure to keep the gravy separate to avoid sogginess. When reheating, warm the roast gently in the oven or on the stovetop to preserve the texture.
Freezing
If you want to plan ahead, slice the cooled roast and store it in freezer-safe bags. The gravy can also be frozen in a separate container. Both will keep well for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To enjoy leftovers without drying out the meat, reheat slices slowly at low heat in a covered skillet or bake lightly tented with foil. Warm the gravy separately on the stove, stirring occasionally, and pour over the meat just before serving to keep every bite moist and flavorful.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin tip roast offers a great balance of flavor and tenderness, you can use other cuts like top round or rib roast. Just adjust cooking times accordingly and be mindful of internal temperatures for the best texture.
What if I don’t have fresh rosemary? Can I use dried?
Fresh rosemary really shines in this recipe, but dried rosemary works in a pinch. Use about one-third of the amount called for fresh, as dried herbs are more concentrated. Adding it to the olive oil and garlic rub still creates a lovely aromatic crust.
Is there a substitute for fennel seeds in the gravy?
Fennel seeds give this gravy a unique flavor, but if you can’t find them, try substituting with anise seeds or even a small pinch of ground cumin for a slightly different but still complementary note.
How do I know when the roast is done perfectly?
Using a meat thermometer is key. For medium-rare, remove the roast from the oven at 120-125°F before the final sear, then bring it up to 130°F resting. This ensures tender, juicy beef without overcooking.
Can I prepare the gravy ahead and serve it chilled?
Yes! The fennel brown gravy can be made a day ahead and refrigerated. Reheat gently on the stove before serving. The flavors often deepen as it sits, making it an excellent make-ahead component.
Final Thoughts
This Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is a true crowd-pleaser, bringing together rich, layered flavors and mouthwatering textures with ease. Whether you’re hosting a special dinner or simply want to treat yourself and your loved ones to a memorable meal, this roast delivers the perfect balance of rustic charm and gourmet flair. Give it a try, and I promise it will become a cherished favorite in your culinary repertoire.
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Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast recipe delivers a juicy, tender roast beef with a fragrant crust of rosemary, garlic, and toasted fennel seeds. Slow roasted to preserve moisture and finished with a high-heat sear and luscious fennel brown gravy, this dish is perfect for a special dinner or Sunday roast. The technique combines slow oven roasting with skillet toasting and a flavorful pan sauce to elevate the classic sirloin tip roast.
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
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 and let it sit at room temperature for about one hour. This helps the meat cook evenly, resulting in a tender and juicy roast.
- Preheat Oven to Low Temperature: Set your oven to 225°F to start the slow roasting process, allowing gentle and even cooking.
- Season the Roast: Generously season the roast on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper to enhance the natural beef flavor.
- Prepare and Apply 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 aromatic mixture all over the roast for a fragrant crust.
- Slow Roast the Beef: Place the seasoned roast in a roasting pan and place it uncovered in the oven. Roast for 60 to 90 minutes or until a meat thermometer reads between 120-125°F in the center for rare to medium-rare.
- Increase Oven Temperature: Remove the roast from the oven and increase the oven temperature to 450°F to prepare for the final crusting step.
- Toast Fennel Seeds and Prepare Butter: Heat a medium skillet over medium-high heat, add 1 teaspoon fennel seeds and toast for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter; once melted and bubbling, stir in remaining 1 tablespoon chopped rosemary and simmer for 30-60 seconds.
- Coat Roast with Butter Mixture: Remove skillet from heat and spoon the fennel-butter-rosemary mixture evenly over the roast to infuse rich flavors.
- Finish Roasting at High Heat: Return the roast to the oven and cook for another 5-10 minutes until it reaches 130°F for medium-rare or 140°F for medium doneness.
- Rest and Slice the Roast: Remove the roast from the oven, tent loosely with foil, and let it rest for 20 minutes to allow juices to redistribute. Transfer to a cutting board and slice thinly with a sharp or electric knife.
- Toast Fennel Seeds for Gravy: For the gravy, heat a medium saucepan over medium-high heat; add 1 teaspoon fennel seeds and toast 1-2 minutes until fragrant.
- Prepare Gravy Base: Pour 2 cups beef broth into the saucepan. Bring to a boil and add 2 teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoons Worcestershire sauce. Stir to combine.
- Thicken the Gravy: In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water to make a slurry. Slowly pour this into the boiling broth while stirring continuously until the gravy thickens.
- Serve: Serve the sliced herb-crusted sirloin tip roast with the fennel brown gravy either poured over or on the side as a delicious complement.
Notes
- Letting the roast come to room temperature is key for even cooking and tender meat.
- Using a meat thermometer ensures perfect doneness without overcooking.
- The slow roast at low temperature followed by a high-heat finish creates a flavorful crust while keeping the inside juicy.
- To toast fennel seeds, watch carefully to avoid burning as they become bitter if over-toasted.
- The gravy can be made ahead and reheated; just re-thicken if needed.
- Resting the roast before slicing is essential to retain the juices and tenderness.
