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
Scale
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.
