Roast Beef with Peppers, Onions and Potatoes
5-6 mixed red, yellow and/or orange bell peppers, ribs and seeds removed, cut into 1-inch wide strips.
2 red or yellow onions, halved lengthwise and cut into 1-inch wedges
3/4 pound new potatoes, scrubbed and cut in half (if very small) or into quarters. You want roughly 1-inch pieces
12 garlic cloves, or more if you love garlic!
2 tablespoons olive oil, divided
coarse salt and freshly ground pepper
2.5-pound eye-of-round beef roast
3/4 teaspoon dried thyme
- Preheat oven to 400 degrees F. Place peppers, onions, potatoes and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Toss to coat.
- Move vegetables to sides of baking sheet and place beef roast in center. Mix the remaining 1 tablespoon olive oil with 1.5 teaspoons salt, 1/2 teaspoon pepper and the dried thyme; rub the mixture all over the beef.
- Transfer the roast and veg to the oven. Roast, moving around the vegetables a bit every so often (I actually only did this once at the 30-minute mark) until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the beef registers 130 degrees F for medium-rare. This will take about 40 to 50 minutes. Remove pan from oven, cover the roast loosely with aluminum foil, and allow to rest for 10 minutes.
- Slice the amount of meat you wish to serve into very thin slices, and serve with the veggies!