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
- Preheat oven to 400°.
- Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.
- Drizzle with 1 T. oil and season with salt and pepper and toss to coat.
- Using a paring knife, make 12 small slits in top and sides of roast. Insert garlic slivers.
- Move vegetables to sides of baking sheet.
- Place beef in the center and rub with remaining 1 T. oil.
- Combine 1 1/2 t. coarse salt, 1/2 t. pepper, and thyme and rub mixture over beef.
- Transfer to oven and roast, tossing vegetables occasionally, until tender.
- Roast until a thermometer registers at 130° for medium rare, 40 to 50 minutes.
- Let meat stand 10 minutes, covered loosely with aluminum foil.
- Cut the meat into very thin slices.
- Serve with vegetables.
