Description
I found this recipe in a magazine and thought i would give it a try. I made two changes – 1. One green pepper in place of a red (next time i will stick with red only) 2. Italian seasoning in place of thyme. Otherwise, i followed the recipe exactly. The smell of this cooking was so wonderful. My dh came down about 10 minutes after i put the pan in the oven and wondered what smelled so good and "did i have anything he could munch on while he waited????" ha ha! Anyway, when it finally came out of the oven, we were not disappointed.
Ingredients
- Red Bell Peppers
- Yellow Bell Peppers
- Onions
- New Potato
- Garlic Cloves
- Olive Oil
- Coarse Salt
- Pepper
- Eye Of Round Roast
- Thyme
Instructions
- Preheat oven to 400 degrees
- Remove ribs and seeds from peppers, and cut into 1-inch strips or pieces
- Halve onions and cut into 1-inch wedges
- Scrub potatoes and cut into 1-inch chunks
- Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet
- Drizzle with 1 tablespoon of oil
- Season with salt and pepper, and toss to coat
- Using a paring knife, make 12 small slits in top and sides of roast
- Push in garlic slivers
- Move vegetables to sides of sheet
- Place beef in center, and coat with remaining oil
- Rub all over with 1 1 / 2 teaspoons coarse salt, 1 / 2 teaspoon pepper, and 3 / 4 teaspoon thyme
- Roast 40 to 50 minutes, tossing vegetables occasionally until tender
- Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm
- Serve