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
Scale
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.
