The roast with the most

I seriously don’t know what I was thinking when I planned to cook a roast on a day that was forecast to be in the mid-80s, and indeed I was cursing my decision when it came time to preheat the oven. However, the ease with which this recipe went together, and its delicious results (which we ate on the patio in the blessedly cool late evening breezes) made me glad I did make it, because now I have another simple, nutritious, tasty go-to recipe in my arsenal.
The recipe is from Everyday Food: Fresh Flavor Fast, and I’m including the recipe as I made it below. I deviated only slightly from the original. The recipe calls for an eye-of-round roast, and since I had one in the freezer, that’s what I used.  I’m guessing you could substitute a different cut, but make sure it’s a cut that’s suitable as an oven roast, and not one that’s best used for pot roast!

Roast Beef with Peppers, Onions and Potatoes
Serves 4-6

Ingredients:
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

  1. 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.
  2. 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.
  3. 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. 
  4. Slice the amount of meat you wish to serve into very thin slices, and serve with the veggies!