Sirloin Tip Roast Recipe for Tender, Juicy Results

This Sirloin Tip Roast recipe will quickly become a favorite for holiday meals or a special Sunday dinner. A simple herb rub creates a savory crust while low-and-slow roasting keeps the meat tender and juicy. Finish with a rich fennel brown gravy for a restaurant-quality touch. It’s easy to prepare, full of comforting flavor, and pairs perfectly with mashed potatoes and roasted vegetables.

Recipe sponsored by California Beef Council.

Ingredients overview

Below are the key ingredients for this herb-crusted sirloin tip roast and the fennel brown gravy. The ingredient list that follows includes exact measurements for a 2½–3 pound roast that serves about 6 people.

• Sirloin tip roast – a lean, boneless cut that roasts well and slices thin for serving. If sirloin tip is not available, top round, bottom round, or eye of round can be used with similar technique.
• Salt, black pepper, and fennel seeds – basic seasonings for both the roast and the gravy, with fennel seeds providing a subtle licorice-like aroma that complements beef.
• Garlic and onion powders – used in the gravy for rounded savory flavor.
• Olive oil, fresh rosemary, and fresh garlic – combined into an herb rub that creates the flavorful crust.
• Unsalted butter – combined with toasted fennel and rosemary to baste the roast and finish the crust.
• Beef broth and Worcestershire sauce – the base and umami boost for the fennel brown gravy.
• Cornstarch and water – mixed together to thicken the gravy to the desired consistency.

Instructions

The method emphasizes low-and-slow roasting followed by a high-temperature finish to develop a crust while keeping the interior juicy. Read through the steps before starting so everything is timed and ready.

1. Bring roast to room temperature. Remove the sirloin tip roast from the refrigerator about one hour before cooking so it cooks more evenly. Preheat the oven to 225°F (107°C).
2. Season and rub. Pat the roast dry, then season all sides with 2 teaspoons kosher salt and 2 teaspoons black pepper. In a small bowl, whisk 2 tablespoons olive oil with 2 tablespoons chopped fresh rosemary and 6 cloves crushed garlic. Rub this mixture over the entire roast.
3. Slow roast. Place the roast in a roasting pan or on a wire rack set in a baking sheet. Roast, uncovered, at 225°F for 60–90 minutes, or until an instant-read thermometer registers 120–125°F in the center (for medium-rare after finishing).
4. Prepare fennel herb butter. While the roast reaches temperature, toast 1 teaspoon fennel seeds in a small skillet over medium-high heat for 1–2 minutes until fragrant. Add 2 tablespoons unsalted butter and the remaining 1 tablespoon chopped rosemary; simmer briefly until butter foams and aromatics are fragrant.
5. Finish at high heat. Remove the roast from the oven and increase oven temperature to 450°F (232°C). Spoon the fennel herb butter evenly over the roast and return it to the oven for 5–10 minutes, or until internal temperature reaches 130°F for medium-rare or 140°F for medium.
6. Rest and slice. Remove the roast, tent loosely with foil, and let rest for 20 minutes to allow juices to redistribute. Transfer to a cutting board and slice thinly against the grain using a sharp knife or electric knife.