One-Pan Garlic Rosemary Sirloin Tip Roast with Potatoes
This one-pan wonder recipe lets you cook a beef roast and red potatoes at the same time in one pan. So delicious, so easy, and makes for an impressive meal!
1poundsmall red potatoeshalved 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.