Back to the Cutting Board

Roast Beef with Peppers, Onions and Potatoes

Dinner | Servings: 4
Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour 25 min

Ingredients

3/4 lb new white potatoes, scrubbed and cut into 1 inch pieces*
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
5 garlic cloves: 3 whole, 2 cut into 6 slivers each
2 tbsp. olive oil
Course salt (I prefer sea salt, but kosher is fine, too)
Pepper
2 – 2 1/2 lbs. eye-of-round beef roast
3/4 tsp. dried thyme

*Note: I increased the potatoes to 1 or 1.5 lbs. and used 4 peppers instead. I love potatoes and 3/4 lb. just didn’t seem like enough!

Process

Preheat the over to 400 degrees (F).
Place potatoes, peppers, onions and whole garlic cloves on a large rimmed baking sheet. (You’ll probably need to use two baking sheets unless you have a commercial sized baking sheet ^[2]
— that’s what mine is and I love it — or you are halving the amount of vegetables.) Drizzle with 1 tbsp. oil and season with salt and pepper, toss well.
Using a small knife, make 12 small slits in the top and sides of the roast and insert the garlic slivers.
Combine 1 1/2 tsp. salt, 1/2 tsp. pepper and thyme in a small bowl. Set aside.
Place roast in the center of the baking sheet, moving any vegetables out of the way. Rub with remaining tablespoon of oil. Then rub the salt and pepper mixture all over the beef.
Place in oven and roast, tossing vegetables occasionally, until tender and cooked to your liking, 40-60 minutes. An instant-read thermometer inserted into the thickest part should be 130-135 degrees for medium-rare, 140-145 for medium.
Cover loosely with foil and let meat stand for 10 minutes. Cut into thin slices and serve with vegetables.

Nutrition info:

Serving size: 1/4 of the roast and 1/4 vegetables
Calories: 352
Fat: 10.8g
Carbohydrates: 29.2g
Fiber: 5.3g
Protein: 34.8g