Recipes Ingredients Meat & Poultry Beef Recipes Roast Beef with Peppers, Onions, and Potatoes 3.1 (46) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 19, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 20 mins Servings: 4 A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal. Ingredients 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 ¾ 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 ½ pounds eye-of-round beef roast ¾ teaspoon dried thyme Directions 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. Cook's Notes Store the extra cooked roast beef in the refrigerator for another meal; try our recipe for Beef and Mango Wraps. Print