One-Pan Garlic Rosemary Sirloin Tip Roast & Potatoes

This One-Pan Garlic Rosemary Sirloin Tip Roast and Potatoes is a simple, yet elegant one-pan meal. Perfect for special dinners at home, holiday dinners, or Sunday family suppers.

When you want an impressive dinner recipe with less effort, reach for a one-pan or one-pot recipe.

These One Pan Wonders allow you to cook the main course and a side dish cook together in one pan or pot at the same time. This saves time, space on the stove or in the oven, and makes clean up easier!

With the holidays coming up, We've got simply the recipe to help your Christmas dinner shine: it's a one-skillet sirloin tip roast!

One-Pan Garlic Rosemary Sirloin Tip Roast

We don't tend to eat a lot of red meat in the house, but when we do, we tend to reserve it for special occasions, like Christmas, anniversary dinners, or birthday dinners. We love cooking beef roasts because they are truly so EASY. Almost fool-proof!

And this recipe allows you to cook a whole 1.5 pound bag of mini red potatoes at the same time. So this would be an excellent Sunday Supper type of family meal. Simply add a salad and a dessert!

🥩 What cut of beef should We use for this beef roast recipe?

Look for sirloin tip roast, which is also known as round tip roast. Your butcher or grocery store may label this cut as either one. We like to use this cut because it tends to be fairly inexpensive compared to other cuts of beef, while still being flavorful and tender. You could also use a boneless chuck roast if you can't find sirloin tip roast/round tip roast.

🥩 Ingredient notes

One of the things We love about this recipe is how simple and accessible the ingredients list is. You simply need

Onion – We prefer small yellow onions, but you could use white onions or even shallots. We would not recommend using red onions, as they impart a totally different flavor that would not go well with this dish.
Garlic– Because we're cooking both the roast and the potatoes at the same time, We use 5 cloves of garlic. You could use less if you prefer, but We find 5 to be the magic number.
Olive oil – As always, choose a high quality olive oil to cook with in this recipe. The flavor and quality of the olive oil affects the flavor and quality of the final dish.
3 – 5 pound sirloin tip roast– as mentioned above, it is sometimes referred to as Round Rib Roast. You can also use Boneless Chuck Roast instead. Since tasty food starts with high quality ingredients, we almost always get our beef through our monthly Butcher Box subscription.

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

✅ Step-by-step instructions

This recipe only takes about 10 to 15 minutes of prep time before it goes into the oven.

Mix together olive oil, garlic, rosemary, salt, and pepper.
Pour half of the olive oil mixture over potatoes and toss to coat.
Rub the rest of the olive oil mixture over the roast.
Place the sliced onions in a cast iron pan, then place roast on top of the onions in the pan. Spread potatoes around the roast in the pan.
Place pan in the middle rack of your oven, and bake at 425°F for one hour.
At one hour check for doneness. If meat is not cooked fully at one hour, keep it in the oven and check for doneness with a meat thermometer every 10 minutes.
Allow the meat to rest, covered in foil, at room temperature for 15 minutes before slicing and serving.

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

🔪 Tips for cooking beef roast

While this recipe is nearly fool-proof, it's not completely a "set it and forget it" type of recipe. The beef will come out juicy and tender – as long as you are paying attention. While you can go ahead and prep other dishes during the first half of the cooking time, you'll want to be checking on the internal temperature of the meat during the last half to ensure you don't overcook the meat.

👩🏻‍🍳 Frequently asked questions

How many servings does this recipe make?

Using a 3-pound round tip roast, this recipe makes 4 to 6 servings. You could use a sirloin tip roast that is anywhere from 3 to 5 pounds for this recipe.

Why does the beef roast turn out tough?

If your beef is tough, it is likely because you either undercooked the meat, or overcooked the meat. Using a meat thermometer is essential to making sure you end up with a juicy, tender beef roast.

What can We do with leftover sirloin tip roast?

– Leftover slices of meat make excellent roast beef sandwiches the next day.
– Chop up the slices and use to make soups or stews.
– Make a beef stir fry.
– Use the beef in an omelet for breakfast.

🍽 Serving suggestions for beef roast

While you've already got some potatoes in this recipe, this juicy beef roast goes well with any of these side dishes:

🍷 🥂 Wine pairings

For this sirloin tip roast recipe, We suggest pairing a Cabernet Sauvignon or a Bordeaux blend that has a higher percentage of Cabernet Sauvignon in the blend. These wines tend to be fuller bodied with high tannins that can stand up to the richness of the beef roast.

🍳 Kitchen tools and equipment

In terms of equipment, you don't need much to make this recipe. You'll need two main kitchen essentials:

a large roasting pan or cast-iron skillet
a meat thermometer

When cooking beef roast along with vegetables in the oven, We prefer to use a solid cast iron skillet. This is the cast iron skillet We use to make this recipe. It heats evenly and roasts beautifully. Plus it can go from oven to stovetop if We need it to.

A meat thermometer is essential when cooking most meats, but especially beef roast. You don't have to spend a lot of money. This digital meat thermometer is simply over $25 and does the job.

More roast recipes

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

One-Pan Garlic Rosemary Sirloin Tip Roast with Potatoes

By Marlynn Schotland Prep Time: 10 mins Cook Time: 1 hr 15 mins Resting Time: 15 mins Total Time: 40 mins Servings: 6 people This one-pan wonder recipe lets you cook a beef roast and red potatoes at the same time in one pan. So tasty, so simple, and makes for an impressive meal!

Equipment

Cast Iron Skillet

Ingredients

1 small yellow onion, sliced into rounds
1 3 to 4 pounds sirloin tip roast
4 tablespoons olive oil
5 garlic cloves, minced
3 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 pound small red potatoes, halved or quartered (depending on size)

Instructions

Preheat oven to 425°F.
If your beef is in the refrigerator, take it out and set it on the counter to come to room temperature for 10 minutes.
In a medium bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
In a separate large bowl, add the halved/quartered red potatoes. Pour half of the olive oil mixture over potatoes and toss to coat.
Rub the remaining half of the olive oil mixture over all sides of the roast.
Place the sliced onions in a cast iron pan, then place roast on top of the onions in the pan. Spread potatoes around the roast in the pan.
Place pan in the middle rack of your oven, and bake at 425°F for one hour.
At one hour check for doneness. Meat is ready when an internal thermometer reads 145°F (for medium). If meat is not cooked fully at one hour, keep it in the oven and check for doneness with a thermometer every 10 minutes.
Allow the meat to rest, covered in foil, at room temperature for 15 minutes before slicing and serving.

Notes

Resting tip: Cover the roast with foil and let it rest for about 15 minutes before slicing. This will prevent the beef from becoming dry by letting the juices sink in to help keep the meat moist.

Nutrition

Calories: 425 kcal, Carbohydrates: 15 g, Protein: 50 g, Fat: 17 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 10 g, Cholesterol: 125 mg, Sodium: 922 mg, Potassium: 1156 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 37 IU, Vitamin C: 9 mg, Calcium: 67 mg, Iron: 5 mg

Nutrition information is automatically calculated, so should only be used as an approximation.