Monday, November 14, 2011

Roast Beef with Peppers, Onions, and Potatoes


This recipe is from my son and his wife.  We made it and it is wonderful
   
5 mixed red and yellow bell peppers, ribs and seeds removed, cut into 1" wide strips
2 red onions, halved lengthwise and cut into 1 " pieces
3/4 pound new white potatoes, scrubbed and cut into 1 " pieces
5 garlic cloves, 3 left whole, 2 cut into 6 slivers
2 T. olive oil
coarse salt and fresh ground pepper
2 1/2 pound eye-of-the-round beef roast
3/4 t. dried thyme
  1. Preheat oven to 400°.
  2. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.
  3. Drizzle with 1 T. oil and season with salt and pepper and toss to coat.
  4. Using a paring knife, make 12 small slits in top and sides of roast.  Insert garlic slivers.
  5. Move vegetables to sides of baking sheet.
  6. Place beef in the center and rub with remaining 1 T. oil.
  7. Combine 1 1/2 t. coarse salt, 1/2 t. pepper, and thyme and rub mixture over beef.
  8. Transfer to oven and roast, tossing vegetables occasionally, until tender.
  9. Roast until a thermometer registers at 130° for medium rare, 40 to 50 minutes.
  10. Let meat stand 10 minutes, covered loosely with aluminum foil.
  11. Cut the meat into very thin slices.
  12. Serve with vegetables.