Roast Beef and Potatoes: A One-Pan Sunday Dinner

Roast beef and potatoes is a hearty oven dinner of seasoned beef, crisp-edged potatoes, and savory pan juices. Roasting them together makes a satisfying meal with minimal cleanup; for even cooking, the beef goes into the oven before the potatoes.

Ingredients

3 lb (1.36 kg) boneless beef top sirloin roast or top round roast, preferably tied
2 lb (900 g) Yukon Gold or red potatoes, cut into 1½-inch (4 cm) pieces
2 tbsp (30 ml) olive oil, divided
2 tsp (6 g) kosher salt, divided, plus more to taste
1 tsp (2 g) freshly ground black pepper, divided
1 tbsp (3 g) chopped fresh rosemary, or 1 tsp (1 g) dried rosemary
1 tbsp (3 g) chopped fresh thyme leaves, or 1 tsp (1 g) dried thyme
4 garlic cloves (12 g), finely chopped, divided
1 medium yellow onion (150 g), cut into wedges
1 cup (240 ml) low-sodium beef broth or water
1 tbsp (8 g) all-purpose flour, optional, for thickening the pan juices

Instructions

Take the beef out of the refrigerator about 30 minutes before cooking so it loses some chill; keep it on a plate and do not leave it out longer than 2 hours. Heat the oven to 450°F (230°C). Pat the roast dry with paper towels. Mix 1½ teaspoons of the salt with ½ teaspoon of the pepper and rub it over the beef.
Set a large oven-safe skillet or small roasting pan over medium-high heat. Add 1 tablespoon (15 ml) olive oil. When hot, brown the roast on all sides, turning with tongs, for about 6 to 8 minutes total. Transfer it to a plate. If the pan is very dark or smoking, lower the heat; browned bits are useful, but burnt drippings can taste bitter.
In a bowl, toss the potatoes and onion with the remaining 1 tablespoon (15 ml) olive oil, remaining ½ teaspoon salt and ½ teaspoon pepper, rosemary, thyme, and half the garlic. Pour the broth into the roasting pan, scraping up browned bits. Set a rack in the pan if you have one; otherwise, arrange the vegetables around the edges and place the beef in the center. Keep the potatoes in a single layer as much as possible.
Roast at 450°F (230°C) for 15 minutes to brown the outside. Without opening the oven for long, reduce the temperature to 325°F (165°C) and continue roasting. Start checking after about 45 minutes at the lower temperature; the exact time varies with the roast’s shape, starting temperature, and oven.
Use an instant-read thermometer in the thickest part of the beef, away from bone or the pan. For a whole cut of beef, USDA FSIS safe minimum temperature is 145°F (63°C), followed by a 3-minute rest; cook to that temperature and rest at least 3 minutes. If you prefer a more well-done roast, continue cooking and check in short intervals. Remove the potatoes when they are tender when pierced with a knife and browned, usually after about 50 to 65 minutes at 325°F (165°C); if ready early, keep them warm while the beef finishes.
Transfer the roast to a clean cutting board, tent loosely with foil, and rest for 15 minutes. This resting time also exceeds the required 3-minute safety rest. If the potatoes need more color, return the pan to the oven while the beef rests. Taste a potato and adjust its seasoning.
For optional pan gravy, carefully pour the drippings and broth into a small saucepan. Skim off excess fat. Whisk 1 tablespoon (8 g) flour with 2 tablespoons (30 ml) cold water until smooth, then whisk it into the simmering pan liquid. Simmer for 2 to 3 minutes, stirring, until lightly thickened; add a splash of broth if it becomes too thick. Slice the beef across the grain and serve with the potatoes, onion, and gravy.

Tips

Choose a suitable roast: Top sirloin is relatively tender and flavorful; top round is leaner and benefits from thin slicing across the grain. A roast with an even thickness cooks more predictably than an irregular piece.
Use the thermometer, not the clock: Roast times are estimates. Insert the thermometer from the side into the center of the thickest section, and avoid touching the pan. A temperature reading is more dependable than color or a timer.
Give the potatoes room: Crowding traps steam and can prevent browning. If your pan is small, roast the potatoes on a separate rimmed sheet pan and turn them once halfway through.
Keep the rest purposeful: Resting helps the roast stay juicy when sliced. Do not wrap it tightly, which can soften its browned exterior; a loose foil tent is enough.

Serving Suggestions

Serve the sliced beef and potatoes with the pan gravy and a green vegetable such as steamed green beans, roasted Brussels sprouts, or buttered peas. A crisp green salad or lightly dressed cabbage balances the richness. Set out horseradish sauce or Dijon mustard for anyone who likes a sharper accompaniment, and offer crusty bread to catch the juices.

Variations

Add root vegetables: Replace up to 1 lb (450 g) of the potatoes with peeled carrots or parsnips cut into similar-size pieces. They may soften sooner, so check them with a fork and remove them when tender.
Change the herbs: Use oregano in place of thyme, or add 1 teaspoon (2 g) smoked paprika to the potato seasoning. Dried herbs are more concentrated than fresh, so use roughly one-third as much.
Make it dairy-free: The recipe is naturally dairy-free when made with oil and broth without dairy ingredients. Check packaged broth labels if avoiding dairy strictly.
Cook the potatoes separately: For extra-crisp potatoes, parboil the pieces for 8 minutes, drain and let them steam-dry for 5 minutes, then roast on a separate pan with the oil and seasonings. This adds about 13 minutes and gives the potatoes more direct heat.

Storage and Reheating

Refrigerate beef and potatoes within 2 hours of cooking, preferably in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze well-wrapped portions for about 2 to 3 months for best quality; thaw in the refrigerator before reheating.

Reheat only the portion you plan to eat. Warm sliced beef with a spoonful of broth or gravy in a covered oven-safe dish at 300°F (150°C), or use a covered skillet over low heat, until the leftovers reach 165°F (74°C). Reheat potatoes in a 400°F (200°C) oven until hot throughout to restore some crispness. Microwave reheating is convenient, but can soften the potatoes; stir or turn the food and check that it reaches 165°F (74°C).

Frequently Asked Questions

Can I use a different cut of beef?
Yes. A boneless rump roast or eye of round can work, though leaner cuts are less forgiving and should be sliced thinly across the grain. Cooking time depends on the roast’s size and shape, so use a thermometer rather than relying on the listed estimate.

Do I need to sear the roast first?
Searing is not required for safety, but it builds browned flavor on the surface and in the pan. If you skip it, begin roasting at 325°F (165°C); expect a less deeply browned crust and check the internal temperature as it cooks.

Why are my potatoes not crisp?
They may be crowded, wet, or sitting in too much liquid. Cut them evenly, dry them after washing, spread them in one layer, and keep them out of the broth. If needed, finish them on a separate hot sheet pan.

Can I prepare anything ahead?
You can cut the potatoes and onion up to a day ahead and refrigerate them in separate airtight containers; keep cut potatoes submerged in cold water, then drain and dry thoroughly before seasoning. You can also season the beef and refrigerate it covered, but return it to the oven promptly after its brief time out.

How should I slice roast beef?
Look for the direction of the muscle fibers and cut across them, not parallel to them. This shortens the fibers and makes each slice easier to chew. Use a sharp carving knife and slice only what you plan to serve if you want the remaining roast to stay moist.

Can I make this without an oven-safe skillet?
Brown the beef in a regular skillet, then transfer it to a roasting pan or baking dish. Add the broth and vegetables there, keeping the beef in the center. Choose a pan with enough room for the potatoes to spread out, and avoid glass cookware under a broiler or sudden temperature changes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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