Roast Beef with Peppers, Onions, and Potatoes
Be sure to enjoy the leftovers of this roast as sandwiches or tacos.
- 4
Ingredients
- 5 mixed red and yellow bell peppers, ribs and seeds removed, cut into 1-inch wide strips
- 2 red onions, halved lengthwise and cut into 1-inch wedges
- 3/4 pound new white potatoes, scrubbed and cut into 1-inch pieces
- 5 garlic cloves, 3 left whole, 2 cut into 6 slivers each
- 2 Tbsp. olive oil
- Coarse salt and freshly ground pepper
- 2 1/2 pounds eye-of-round beef roast
- 3/4 tsp. dried thyme
Preparation
Step 1
Preheat oven to 400 degrees F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 Tbsp. oil, and season with salt and pepper; toss to coat.
Using a paring knife, make 12 small slits in top and sides of roast; insert garlic slivers. Move vegetables to sides of baking sheet. Place beef in center, and rub with remaining 1 Tbsp. oil. Combine 1 1/2 tsp. coarse salt, 1/2 tsp. pepper, and thyme, rub mixture over beef.
Transfer to oven; roast, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees F for medium-rare, 40 to 50 minutes. Let meat stand 10 minutes, covered loosely with aluminum foil. Cut half the meat into very thin slices; serve with vegetables.