Serves 4
80 min
Roast Beef with Peppers, Onions and Potatoes
Recipe GLPR7eb2034e37f33d
A classic French-inspired one-pan roast featuring tender eye-of-round beef surrounded by caramelized vegetables. Red and yellow bell peppers, sweet onions, and creamy potatoes are roasted alongside the beef with garlic and thyme, creating a complete, flavorful meal cooked in a single roasting pan.
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Ingredients
3 red bell peppers, ribs and seeds removed, cut into 1-inch-wide strips
2 yellow bell peppers, ribs and seeds removed, cut into 1-inch-wide strips
2 medium red onions, halved and cut into 1-inch wedges
3/4 pounds white new potatoes, scrubbed and cut into 1-inch chunks
5 garlic cloves, peeled (3 left whole and 2 cut into slivers)
2 tablespoons olive oil
Coarse salt to taste
Ground black pepper to taste
2 1/2 pounds eye-of-round beef roast
3/4 teaspoon dried thyme
Directions
Preheat your oven to 400°F. Pat the beef roast dry with paper towels and season generously on all sides with coarse salt and ground black pepper.
Heat olive oil in a large roasting pan over medium-high heat on the stovetop. Once hot, sear the beef roast on all sides until browned, about 2-3 minutes per side. Remove the roast and set aside.
To the same pan, add the potatoes, red onion wedges, red bell pepper strips, yellow bell pepper strips, and the 3 whole garlic cloves. Stir to combine and season with salt, pepper, and dried thyme. Cook for 2-3 minutes, stirring occasionally.
Make small slits in the surface of the beef roast and insert the 2 garlic slivers into different slits. Place the roast back in the center of the pan, nestling it among the vegetables.
Transfer the roasting pan to the oven and roast for approximately 55-60 minutes, until the beef reaches an internal temperature of 145°F for medium-rare (use a meat thermometer inserted into the thickest part of the roast, not touching bone). The vegetables should be tender and lightly caramelized.
Remove the pan from the oven and allow the beef to rest for 5 minutes before carving. This helps retain the juices. Divide the beef and vegetables among serving plates and serve immediately.
