Roast Beef with Peppers, Onions, and Potatoes
A lean cut of tender beef takes center stage in this meal. Store the extra pound of cooked roast beef in the refrigerator for another meal; try our recipe for Beef and Mango Wraps.
Everyday Food, January/February 2007
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 4
- 3 red bell peppers (ribs and seeds removed), cut into 1-inch-wide strips
- 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch-wide strips
- 2 medium red onions, halved and cut into 1-inch wedges
- 3/4 pound white new potatoes, well scrubbed and cut into 1-inch chunks
- 5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 1/2 pounds eye-of-round beef roast
- 3/4 teaspoon dried thyme
- Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
- Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
- Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
- Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.
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