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
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
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.
