Description
This Herb Crusted Sirloin Tip Roast features a succulent and tender sirloin tip roast seasoned with fresh rosemary, garlic, and fennel seeds, slow-roasted to perfection and finished with a flavorful fennel brown gravy. Ideal for a cozy family dinner, this recipe offers juicy meat with an aromatic crust and a rich homemade gravy.
Ingredients
Scale
For the Roast
- 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
For the 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 an hour before cooking. This helps the meat cook evenly, resulting in a juicy and tender roast.
- Preheat the Oven: Set your oven to 225°F (107°C) to begin the low and slow cooking process.
- Season the Roast: Season the roast on all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper to enhance the flavor of the meat.
- Prepare Herb and Garlic Rub: In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, and 6 crushed garlic cloves. Rub this mixture thoroughly over the entire surface of the roast.
- Roast Low and Slow: Place the seasoned roast in a roasting pan and cook uncovered in the oven for 60-90 minutes, until an internal thermometer reads between 120-125°F (49-52°C) for rare to medium-rare.
- Increase Oven Temperature: Remove the roast from the oven and increase the temperature to 450°F (232°C) to prepare for final searing.
- 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 let it bubble, then stir in the remaining 1 tablespoon chopped rosemary and simmer for 30-60 seconds.
- Apply Butter Mixture to Roast: Remove skillet from heat and spoon the fragrant butter evenly over the roast, enhancing flavor and moisture.
- Finish Roasting at High Heat: Return the roast to the oven for 5-10 minutes until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
- Rest the Roast: Take the roast out of the oven, tent it loosely with foil, and let it rest for 20 minutes to allow juices to redistribute, ensuring tender slices.
- Slice Roast: Transfer the rested roast to a cutting board and slice into thin slices using a sharp or electric knife.
- Make Fennel Brown Gravy – Toast Seeds: In a medium saucepan over medium-high heat, toast 1 teaspoon fennel seeds for 1-2 minutes until fragrant to release their aroma.
- Add Broth and Seasonings: Pour 2 cups beef broth into the pan and bring to a boil. 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, combine 3 tablespoons cornstarch with 3 tablespoons cold water. Gradually pour this slurry into the boiling broth, stirring continuously until the gravy thickens to desired consistency.
- Serve: Serve the sliced sirloin roast with the rich fennel brown gravy spooned over or on the side.
Notes
- Allowing the roast to come to room temperature before cooking helps it cook more evenly.
- Using a meat thermometer is crucial for achieving desired doneness without overcooking.
- Resting the meat after roasting helps retain juices and enhances tenderness.
- Toast fennel seeds carefully to avoid burning and to maximize their flavor.
- The gravy can be adjusted in thickness by varying the amount of cornstarch slurry.
- For a stronger rosemary flavor, add more fresh rosemary to the butter mixture.
