• Remove the roast from the refrigerator an hour before cooking. This will allow it to come to room temperature and the meat will cook more evenly, resulting in a more juicy, tender roast.
• Preheat the oven to 225°F.
• Season the sirloin tip roast on all sides with 2 teaspoons salt and 2 teaspoons black pepper.
• In a small bowl, whisk 2 tablespoons olive oil with 2 tablespoons chopped rosemary and 6 cloves of crushed garlic. Rub this mixture on all sides of the roast.
• Place the sirloin tip roast in a roasting pan and into the oven, uncovered, for 60-90 minutes, or until a thermometer reaches between 120-125°F in the center of the beef.
• Remove the roast from the oven. Turn the oven up to 450°F.
• Add the fennel seeds to a medium skillet on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes, or until fragrant. Add the butter to the skillet. Once it’s bubbling, add the remaining 1 tablespoon chopped rosemary. Simmer 30-60 seconds.
• Remove the butter from the heat and spoon it evenly over the beef roast.
• Place the roast back into the oven for 5-10 minutes, or until it reaches an internal temperature of 130°F for medium-rare, or 140°F for medium.
• Remove the roast from the oven, tent with foil, and rest for 20 minutes. Transfer to a cutting board and slice into thin slices using a sharp knife, or an electric knife.

Fennel Brown Gravy

• Add the fennel seeds to a medium saucepan on the stove over medium-high heat. Toast the fennel seeds for 1-2 minutes, or until fragrant. Pour the beef broth into the pan and bring it to a boil, then stir in the garlic powder, onion powder, salt, pepper, and worcestershire sauce.
• In a small bowl, combine the cornstarch and cold water. Pour this mixture into the boiling broth and stir until the mixture is thickened. Serve over the roast or on the side.