Roast Beef with Peppers, Onions, and Potatoes

Name: Roast Beef with Peppers, Onions, and Potatoes
Yield: serves 4
Ingredients: 5 mixed red and yellow bell peppers, ribs and seeds removed, cut into 1-inch-wide strips; 2 red onions, halved lengthwise and cut into 1-inch wedges; 3/4 pound new white potatoes, scrubbed and cut into 1-inch pieces; 5 garlic cloves, 3 left whole, 2 cut into 6 slivers each; 2 tablespoons olive oil; Coarse salt and freshly ground pepper; 2 1/2 pounds eye-of-round beef roast; 3/4 teaspoon dried thyme

December 22, 2011

Lean, tender eye-of-round is an inexpensive option for roasting, and you can get another meal out of the leftovers. This recipe calls for a two-and-a-half-pound roast, half of which can be used in the recipes on the following page.

Recipe information

Yield
serves 4

Ingredients

5 mixed red and yellow bell peppers, ribs and seeds removed, cut into 1-inch-wide strips

2 red onions, halved lengthwise and cut into 1-inch wedges

3/4 pound new white potatoes, scrubbed and cut into 1-inch pieces

5 garlic cloves, 3 left whole, 2 cut into 6 slivers each

2 tablespoons olive oil

Coarse salt and freshly ground pepper

2 1/2 pounds eye-of-round beef roast

3/4 teaspoon dried thyme

Preparation

Step 1
Preheat oven to 400°F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, and season with salt and pepper; toss to coat.
Step 2
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 center, and rub with remaining 1 tablespoon oil. Combine 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme; rub mixture over beef.
Step 3
Transfer to oven; roast, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, 40 to 50 minutes. Let meat stand 10 minutes, covered loosely with aluminum foil. Cut half the meat into very thin slices; serve with vegetables.
Storing Leftovers
Step 4
Let leftover beef cool to room temperature before covering tightly and refrigerating, up to 2 days.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsBell Pepper Vegetable Red Onion Onion Root Vegetable Potato Beef Meat Main Dinner Dairy Free Gluten Free Nut Free Weeknight Meals Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Storing Leftovers

Step 4

Recipe notes