Tuesday, November 16, 2010

Roast Beef with Peppers, Onions and Potatoes

It’s very rare that I make roast beef, so whenever I do, I’m not very confident that it’ll turn out right. But this recipe, in addition to being easy to follow, turned out perfect results for a meal that the whole family loved.


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


1. 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.

2. 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.

3. 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.

4. Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.

Serves 4.

Original recipe can be found here.


  1. That makes such a pretty dish, Martha---love those colors! My mama used to fix a roast with vegetables like this every Sunday, so this brings back pleasant memories. She's always put it in the oven in the morning before we left for church (with low heat) so by the time we got home, it would be done. And the house would smell heavenly. It makes the best leftovers ever, as the vegetables become even more infused with the spices.

    Okay, now I'm hungry. :-)

  2. Beth, I love when meals are visually pleasing; it makes them that much more appealing. My mom also made them fabulous roasts, which left the house smelling wonderful. Whenever I make dishes like this, I always think of her - and my early years.

  3. That looks mouthwateringly good! Perfectly pink and juicy, and... now I'm hungry! I think I'm overdue for a nice roast.

  4. Tatiana, it was really good. I don't make these types of roasts often, so I'm always worried about how they'll turn out, but this one was great!