If you’re hunting for a roast recipe that raises the bar for your next special dinner, look no further. This Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe delivers a tender, juicy roast perfectly complemented by the aromatic herb crust and a luscious, subtly sweet fennel brown gravy. It’s the kind of dish that feels elegant yet approachable, packed with flavor from fresh rosemary, garlic, and the unexpected twist of toasted fennel seeds. Whether you’re serving family or impressing guests, this recipe brings comfort and sophistication to your table effortlessly.
Ingredients You’ll Need
These simple ingredients come together in harmony, each bringing its own magic to the dish. From the fresh herbs and garlic that create the savory crust to the fennel seeds that infuse both the roast and gravy with fragrant warmth, every element plays a vital role in flavor, texture, and color.
- Sirloin tip roast (2 ½ – 3 pounds): This lean and flavorful cut is perfect for roasting and slicing thin for serving.
- Kosher salt (2 teaspoons): Essential for enhancing all the natural flavors of the beef and herbs.
- Black pepper (2 teaspoons): Adds a subtle kick and balances the richness.
- Olive oil (2 tablespoons): Helps the herb mixture adhere to the roast and promotes a lovely crust.
- Fresh rosemary (3 tablespoons, chopped): Adds an earthy, piney aroma that’s classic with beef.
- Garlic (6 cloves, crushed): Infuses bold, savory depth throughout the roast.
- Unsalted butter (2 tablespoons): Enriches the gravy and helps bloom the fennel seeds’ flavor.
- Fennel seeds (2 teaspoons): Toasted to bring out their sweet, licorice-like aroma for both the roast and gravy.
- Beef broth (2 cups): Forms the hearty base of the fennel brown gravy.
- Garlic powder (2 teaspoons): Adds another layer of garlicky warmth to the gravy.
- Onion powder (1 teaspoon): Balances the garlic with sweet, mellow notes.
- Salt (½ teaspoon): Ensures the gravy is perfectly seasoned.
- Black pepper (½ teaspoon): Adds subtle heat to the gravy.
- Worcestershire sauce (2 teaspoons): Brings an umami punch to the gravy.
- Cornstarch (3 tablespoons): Thickens the gravy to a silky consistency.
- Water (3 tablespoons): Used to dissolve the cornstarch for smooth gravy.
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 refrigerator about an hour before cooking. This step is crucial because bringing the meat to room temperature ensures it cooks evenly and stays juicy and tender inside. While you wait, go ahead and preheat your oven to 225 degrees Fahrenheit for a low and slow roast that locks in all the flavor.
Step 2: Season and Herb Rub
Season your roast generously on all sides with kosher salt and black pepper. Then, mix olive oil with chopped rosemary and crushed garlic to create that irresistible herb rub. Massage this fragrant mixture onto every surface of the beef. This crust will not only create fantastic flavor but also help seal in those precious juices during roasting.
Step 3: Slow Roasting
Place the prepared roast in a roasting pan, uncovered, and slide it into the oven for 60 to 90 minutes. The goal is to reach an internal temperature between 120 and 125 degrees Fahrenheit for medium-rare perfection. This slow roast method gently cooks the beef to tender, melt-in-your-mouth perfection.
Step 4: Toasting Fennel and Final Sear
Once the initial roast is done, crank your oven temperature up to 450 degrees. While it heats, toast fennel seeds in a skillet over medium-high heat until fragrant, just 1-2 minutes, releasing their sweet licorice notes. Add butter and the remaining chopped rosemary to the pan, letting it bubble and infuse for about 30 to 60 seconds. Spoon this aromatic butter evenly over the roast, then return the roast to the oven for a quick 5 to 10-minute sear. This gives a beautiful golden finish and pushes the internal temperature to your desired doneness — 130 degrees for medium-rare or 140 degrees for medium.
Step 5: Resting and Slicing the Roast
After removing the roast from the oven, tent it with foil and let it rest for 20 minutes. This resting period is key to distributing juices throughout the meat, so every slice is juicy and tender. Use a sharp or electric knife to cut the roast into thin slices for the perfect presentation and melt-in-your-mouth bites.
Step 6: Making the Fennel Brown Gravy
For the richness that ties this dish together, toast fennel seeds once again in a saucepan until aromatic. Pour in beef broth and bring it to a boil, then stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce for a savory depth. To thicken, mix cornstarch with cold water and whisk it into the boiling broth until the gravy is beautifully thick and glossy. Serve this fennel brown gravy either drizzled over the roast or on the side for dipping.
How to Serve Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
Garnishes
Finishing this dish with a sprinkle of fresh chopped rosemary or a few fennel fronds adds a pop of color and fresh herbal aroma. It’s a simple step but it elevates the visual appeal and ties back the flavors beautifully.
Side Dishes
Roasted root vegetables, creamy mashed potatoes, or a crisp green salad make fantastic companions. The hearty and herbaceous qualities of the roast and gravy balance perfectly with earthy and fresh sides, creating a well-rounded meal everyone will love.
Creative Ways to Present
For a special gathering, arrange thin slices of the roast on a warm platter with the fennel brown gravy artfully drizzled. You can also serve the gravy in a gravy boat for guests to add their own. Adding crusty bread alongside invites sopping up every last drop — guaranteed to make your dinner unforgettable.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this roast are wonderful the next day. Store them in airtight containers in the refrigerator for up to 3 days to keep flavors fresh and prevent drying out.
Freezing
You can freeze cooked roast slices by wrapping them tightly in plastic wrap and placing in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in the oven wrapped in foil or on the stovetop over low heat with a splash of beef broth to keep them moist. Reheat the fennel brown gravy separately and warm together for a delicious second helping.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin tip roast is ideal for its balance of tenderness and flavor, you can use other roasting cuts like top round or eye of round, keeping in mind that cooking times and tenderness may vary.
What if I don’t have fresh rosemary?
Dried rosemary can be used in a pinch, but use about one-third of the amount since dried herbs are more concentrated. Fresh herbs provide a brighter, more vibrant flavor that really makes this recipe shine.
Is the fennel flavor strong in the gravy?
The toasted fennel seeds impart a subtle, sweet licorice note that enhances but does not overpower the gravy. It adds complexity and warmth, making the gravy uniquely delicious.
How do I know when the roast is done?
Using a meat thermometer is the best way to ensure your roast hits the perfect doneness. Aim for 120-125°F for medium-rare during the slow roast, then a final sear to 130-140°F depending on your preference.
Can I prepare the roast ahead of time?
You can season and rub the roast the day before, then keep it covered in the refrigerator. Bring it to room temperature before roasting. This can help deepen the flavors and save time on the day of cooking.
Final Thoughts
There is something so comforting and impressive about sharing a Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe with loved ones. It combines straightforward cooking techniques with rich layers of flavor that feel both homey and special. Give this recipe a try and enjoy the warm applause from your family and friends at the dinner table — it truly is a dish worth savoring again and again.
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Herb Crusted Sirloin Tip Roast with Fennel Brown Gravy Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Herb Crusted Sirloin Tip Roast is a tender, flavorful beef roast seasoned with garlic, rosemary, and fennel seeds, slow-cooked to perfection and finished with a toasty fennel brown gravy. It involves low and slow oven roasting followed by a high-temperature crusting step, resulting in juicy, medium-rare to medium beef with a robust herbaceous crust and a savory gravy to complement each bite.
Ingredients
Beef 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
- 1 teaspoon fennel seeds
- 2 tablespoons unsalted butter
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 (cold)
Instructions
- Bring Roast to Room Temperature: Remove the sirloin tip roast from the refrigerator an hour before cooking to allow it to reach room temperature. This helps the meat cook more evenly and results in a juicier, more tender roast.
- Preheat Oven: Set your oven to 225°F, ideal for slow roasting.
- Season the Roast: Season the entire roast with 2 teaspoons kosher salt and 2 teaspoons black pepper on all sides for a flavorful crust.
- Prepare Herb Rub: Whisk together 2 tablespoons olive oil, 2 tablespoons chopped rosemary, and 6 crushed garlic cloves in a small bowl. Rub this mixture evenly over the seasoned roast.
- Slow Roast: Place the roast uncovered in a roasting pan and cook in the oven for 60-90 minutes until a meat thermometer reads 120-125°F at the center, indicating rare to medium-rare internal temperature development.
- Increase Oven Temperature: Remove the roast and increase the oven temperature to 450°F to prepare for finishing the crust.
- Toast Fennel and Prepare Butter Mixture: Toast 1 teaspoon fennel seeds in a medium skillet over medium-high heat until fragrant, about 1-2 minutes. Add 2 tablespoons unsalted butter and allow it to melt and bubble. Stir in the remaining 1 tablespoon chopped rosemary and simmer for 30-60 seconds.
- Brush Roast with Butter Mixture: Remove skillet from heat and spoon the melted buttery fennel and rosemary mixture evenly over the roast.
- Finish Roast at High Heat: Return the roast to the oven for 5-10 minutes to reach an internal temperature of 130°F for medium-rare or 140°F for medium doneness.
- Rest and Slice: Remove the roast from the oven, tent loosely with foil, and let rest for 20 minutes to allow juices to redistribute. Transfer to a cutting board and slice thinly with a sharp or electric knife.
- Make Fennel Brown Gravy: Toast 1 teaspoon fennel seeds in a medium saucepan over medium-high heat until fragrant, about 1-2 minutes. Pour in 2 cups beef broth and bring to a boil. Stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Combine cornstarch and cold water in a small bowl and whisk this slurry into the boiling broth. Cook and stir until thickened to desired gravy consistency.
- Serve: Serve the sliced roast with hearty spoonfuls of the fennel brown gravy on the side or drizzled on top.
Notes
- Allowing the roast to come to room temperature before cooking ensures even cooking.
- Use a meat thermometer for precise doneness; avoid cutting into the meat prematurely to retain juices.
- Resting the roast after cooking is crucial for juiciness.
- Adjust fennel seed to your taste if you prefer a more subtle or stronger licorice flavor.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
