Cast Iron Roast Beef

It’s the first Friday of the month, meaning it’s time for a Gameday Goods recipe. Since it’s almost Christmas, we’ve decided to roll with roast beast. We chose a sirloin tip roast, a middle-of-the-road cut that is widely accessible. Hope you enjoy.


  • Sirloin Tip Roast
  • Potatoes
  • Carrot
  • Butter
  • Milk
  • Water
  • Corn starch
  • S&P, rosemary, garlic powder, dried onion flakes, thyme, oregano, crushed garlic (optional)

Step 1: Salt Your Beef

The first step involves getting your roast out of the packaging so you can season it. If there is excess fat, feel free to trim. Pat it dry with paper towel and generously apply salt and pepper.1 We let ours sit in the fridge for the afternoon. During the afternoon, we also made our spice rub: equal parts rosemary, garlic powder, dried onion flakes, and thyme.

Step 2: Sear Your Roast

Before searing, it’s good to let your roast come up to room temperature. A little foresight goes a long way, people. You can use this time to get your spice rub on the roast beef.

Once the slab of meat has had the chance to get to room temp, it’s time to get your cast iron2 nice and hot. It’s important that you use an oil that doesn’t smoke too easily since you’re getting the pan to a high heat.

As you are searing your roast, get the oven preheating to 300 degrees F.

Step 3: Roast Your Beef and Prep Veggies

We inserted a probe thermometer3 in our beef before putting it in the oven. Doing so helped us ensure we didn’t overcook the meat (which would have been a true tragedy). It’s totally fine if you don’t have have a probe thermometer. Just ensure you’re diligently checking your roast to avoid overcooking.

While the roast is cooking, get your potatoes boiling. Once it’s easy to stab the potatoes with a fork, it’s time to drain the boiling water. We mashed them with a chunk of butter, some milk, some crushed garlic,4 and some oregano. Once mashed, set aside.

You can also do your carrots at this time. Give a few carrots a peel and a chop, toss in some salted boiling water, and remove once you’ve reached your desired level of tenderness.

Step 4: Let Beef Rest & Make Gravy

We pulled our roast at 135 degrees F. We then set aside to let rest, helping the roast beef maintain its juiciness. By the time we removed the probe thermometer a few minutes later, the internal temperature had raised to 150 degrees F. Be sure to check the temperature safety guide and adjust your cooking time according to safety and preferences. We felt good about a roast that is reaching into the 150s.

As the roast beef rests, place your cast iron pan over medium heat on the stove top so you can make your gravy. Take a generous portion of butter and add to the pan. As the juices start to simmer, add in a half cup of water mixed with corn starch. Stir thoroughly with a whisk. The water/corn starch/heat combo should thicken the gravy relatively quickly.

Step 5: Carve The Roast and Eat Your Food

It’s time, people.

The beef has been roasted and rested.5 The veggies are done cooking and waiting. The gravy has been stirred and strained. Time to add it all together (as you’ll see in the photo at the top).

Editor’s Note: This post has been updated to include links to products on Amazon. If you purchase a product from one of these links, we may make a commission.

1) Freshly ground pepper is a good way to go.
2) A good cast iron pan is a really nice tool for your kitchen. It allows you to sear your meat, then it goes in the oven, and then it can make the gravy.
3) This is the probe thermometer we use; we love it. Alternatively, an instant read thermometer can be really helpful.
4) A garlic crusher is helpful for cooking, folks.
5) Our small knife, God bless it, did a great job of cutting up the roast. Highly recommended.