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 notes

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