Roast Beef with Vegetables
Contributed by Fred V. (Reno, NV)
3 red bell peppers, seeded, cut into 1-inch wide strips
2 yellow bell peppers, seeded, cut into 1-inch wide strips
2 medium red onions, halved and cut into 1-inch wedges
1 pound white new potatoes, cut into 1-inch pieces
5 cloves garlic, 2 cut into slivers and 3 left whole
2 Tbsp. olive oil
Coarse salt and ground pepper
2 1/2 pounds eye-of-round beef roast
3/4 tsp. dried thyme
Preheat oven to 400°F.
Place peppers, onions, potatoes, and whole garlic cloves on a rimmed baking sheet.
Drizzle with 1 Tbsp. olive oil, season with salt and pepper, and toss together until evenly coated.
Make small slits in top and sides of roast, and place garlic slivers in slits.
Move vegetables to sides of baking sheet, place beef in the center, and coat with remaining Tbsp. of olive oil.
Rub all over with 1 1/2 tsp. coarse salt, 1/2 tsp. pepper, and thyme.
Roast for 40-50 minutes, turning vegetables occasionally; Beef should be tender and have an internal temperature of 130°F.
Let meat stand for 10 minutes, with aluminum foil loosly over top to keep warm.
Slice beef into thin pieces, and serve with vegetables.