If you’ve been searching for a show-stopping main that feels both comforting and elegant, the Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe is exactly what you need. This dish brings together a perfectly roasted sirloin tip, encrusted with fragrant herbs and garlic, paired with a unique fennel-infused brown gravy that’s silky and full of depth. Every bite offers a wonderful balance of savory, aromatic flavors and tender, juicy meat that will make your dinner table the place to be.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a pivotal role in building those irresistible flavors. From fresh rosemary for that vibrant herbal kick to fennel seeds that add a subtle sweet anise note, these ingredients come together to create a masterpiece in your kitchen.
- Sirloin tip roast (2 ½ – 3 pounds): The star of the dish, delivering rich beef flavor and tender texture when cooked right.
- Kosher salt (2 teaspoons): Essential for seasoning and bringing out the natural flavors of the meat.
- Black pepper (2 teaspoons): Adds a sharp, warm bite that complements the herbs perfectly.
- Olive oil (2 tablespoons): Helps to infuse the herb and garlic rub into the roast while ensuring a nice crust.
- Fresh rosemary (3 tablespoons, chopped, divided): Imparts a piney, aromatic essence that elevates the roast’s flavor.
- Garlic (6 cloves, crushed): Offers a pungent and savory depth that melds beautifully with the herbs.
- Unsalted butter (2 tablespoons): Adds richness and helps carry the fennel flavor in the gravy.
- Fennel seeds (2 teaspoons, divided): Toasted to bring out their sweet, licorice-like aroma for the gravy and butter.
- Beef broth (2 cups): Forms the base of a luscious, savory gravy that complements the roast perfectly.
- Garlic powder (2 teaspoons): Intensifies the garlicky notes in the gravy without overpowering it.
- Onion powder (1 teaspoon): Adds a subtle, sweet depth to the sauce.
- Salt (½ teaspoon) and black pepper (½ teaspoon): Season the gravy to balance all the flavors.
- Worcestershire sauce (2 teaspoons): Brings a tangy, umami punch to the gravy for complexity.
- Cornstarch (3 tablespoons) and water (3 tablespoons): Create the perfect slurry to thicken the gravy to that silky finish.
How to Make Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Step 1: Prepare the Roast
Begin by removing the sirloin tip roast from the refrigerator an hour before cooking. Allowing it to reach room temperature is a crucial step to ensure even cooking and a juicy interior. Meanwhile, preheat your oven to 225°F for a low and slow roast that locks in moisture and tenderness.
Step 2: Season and Herb Rub
Generously season the roast on all sides with kosher salt and black pepper. In a small bowl, combine olive oil, chopped rosemary, and crushed garlic. This fragrant mixture is your secret weapon for a savory crust, so rub it thoroughly over the entire roast, coating every inch before placing it in your roasting pan.
Step 3: Roast Low and Slow
Place the prepared roast uncovered in the oven and let it cook for 60 to 90 minutes, keeping an eye on the temperature. Using a meat thermometer, check until the center hits 120-125°F — that’s the sweet spot for medium-rare after the finishing steps.
Step 4: Toast Fennel Seeds and Butter Glaze
Once the roast comes out, crank your oven heat up to 450°F for a perfect finish. Meanwhile, toast the fennel seeds in a skillet over medium-high heat until fragrant—this releases their aromatic oils. Add butter and remaining chopped rosemary, letting it bubble to create a flavorful herb butter sauce to drizzle over the roast.
Step 5: Finish Roasting
Brush the butter mixture all over the roast, return it to the oven, and cook for an additional 5 to 10 minutes. Aim for an internal temperature of 130°F for medium-rare or 140°F for medium doneness. Then remove the roast, tent it with foil, and let it rest for 20 minutes, allowing the juices to redistribute for the ultimate tenderness.
Step 6: Make the Fennel Brown Gravy
While the roast rests, prepare the luscious fennel brown gravy. Toast a teaspoon of fennel seeds in a saucepan until fragrant, then add beef broth and bring to a boil. Stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce for a rich flavor base. Thicken with a cornstarch slurry, stirring until the gravy achieves a silky, smooth consistency. Serve warm alongside your roast or poured over each slice.
How to Serve Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
A sprinkle of freshly chopped rosemary or a few fennel fronds can add a fresh color pop and reinforce the subtle herbal notes. A dusting of coarse sea salt over the sliced roast enhances texture and tastes fantastic.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes to soak up the fennel brown gravy, or roasted root vegetables such as carrots and parsnips that bring natural sweetness and earthiness. Simple green beans with garlic butter also keep things bright and balanced on the plate.
Creative Ways to Present
For a beautiful presentation, arrange the thinly sliced roast in an overlapping fan on a wooden cutting board or elegant platter. Drizzle the fennel gravy artistically and add a few sprigs of rosemary for that rustic yet refined feel. Offering small bowls of gravy on the side invites guests to customize their portions.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover roast in an airtight container in the refrigerator. It will stay fresh for up to four days, making for easy, delicious lunches or quick dinners later in the week.
Freezing
If you want to save some for longer, wrap slices tightly in plastic wrap and then foil before freezing. Properly stored, the roast will keep well for up to three months without losing flavor or texture.
Reheating
To gently reheat, place the roast slices in a covered dish with a splash of beef broth or water to keep moisture. Heat in the oven at 300°F until warmed through, or use a microwave on a low setting to avoid drying out this wonderful roast.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While the sirloin tip roast is ideal for its flavor and texture, you can substitute with a top round roast or even a ribeye roast if you prefer something more marbled. Just adjust cooking times accordingly.
What if I don’t have fresh rosemary?
Dried rosemary can work in a pinch, though fresh gives a brighter, more aromatic punch. Use about one-third the amount of dried rosemary since its flavor is more concentrated.
How do I know when the roast is cooked perfectly?
The best way is to use a meat thermometer. For medium-rare, target an internal temperature around 130°F after resting. Remember that the roast continues to cook slightly while resting, so pull it from the oven a few degrees before your desired doneness.
Can I prepare the fennel brown gravy ahead of time?
Yes, you can make the gravy a day in advance and gently reheat it on the stove. If it thickens too much, just add a little beef broth or water to loosen it up.
Why is fennel used in this recipe?
Fennel seeds bring a unique, slightly sweet and aromatic flavor that pairs beautifully with the savory rosemary and beef. It adds a subtle complexity to the brown gravy, setting this recipe apart from more traditional roasts.
Final Thoughts
There’s something truly special about sitting down to a feast featuring the Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe. It’s a dish that feels luxurious yet approachable, perfect for celebrations or weekend dinners that deserve a little more love. I can’t wait for you to try it and experience the amazing flavors and tender textures that make this recipe a fast favorite in my kitchen and I hope it will be in yours, too.
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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: Roasting
- Method: Roasting
- Cuisine: American
Description
A tender and flavorful herb crusted sirloin tip roast cooked low and slow, finished with a fragrant fennel butter crust, served with a rich fennel brown gravy. Perfect for a special family dinner or holiday feast, this roast offers juicy meat infused with rosemary, garlic, and aromatic fennel notes.
Ingredients
Roast and Seasoning
- 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
Fennel Brown 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 about one hour before cooking to ensure even cooking and to achieve a juicy, tender roast.
- Preheat oven low and slow: Set your oven to 225°F to begin the slow roasting process.
- Season the roast: Generously season all sides of the sirloin tip roast with 2 teaspoons kosher salt and 2 teaspoons black pepper.
- Prepare herb garlic rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and 6 crushed garlic cloves. Rub this mixture thoroughly over the entire roast.
- Slow roast the beef: Place the roast in a roasting pan and put it in the preheated oven uncovered for 60 to 90 minutes, or until a meat thermometer registers 120-125°F at the center.
- Increase oven temperature: Remove the roast from the oven and increase the oven temperature to 450°F for the finishing crust.
- Toast fennel seeds and prepare butter: In a medium skillet over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant. Add 2 tablespoons unsalted butter, and once bubbling, stir in the remaining 1 tablespoon chopped rosemary. Let this simmer for 30-60 seconds.
- Apply fennel butter crust: Remove the skillet from heat and spoon the fennel butter evenly over the roast to coat the surface.
- 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 rest for 20 minutes to allow juices to redistribute before slicing.
- Slice the roast: Transfer the rested roast to a cutting board and slice thinly using a sharp knife or electric carving knife.
- Prepare fennel brown gravy: In a medium saucepan over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant. Add 2 cups beef broth and bring to a boil.
- Season gravy: 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, whisk together 3 tablespoons cornstarch and 3 tablespoons cold water. Gradually pour into boiling broth mixture, stirring continuously until thickened.
- Serve: Pour the warm fennel brown gravy over the sliced roast or serve on the side.
Notes
- Allowing the roast to come to room temperature before cooking ensures more even doneness.
- Use a meat thermometer for precise internal temperatures to achieve desired doneness.
- Resting the meat after cooking helps retain juices and improves tenderness.
- Toasting fennel seeds releases their essential oils and enhances the flavor of both the crust and gravy.
- Adjust seasoning in the gravy to taste before thickening.
- Thinly slicing the roast makes it easier to serve and enhances tenderness.
