Recipe #51: Roast Beef with Peppers, Onions, and Potatoes

I feel kind of foolish for being excited about a simple roast beef, but I always like trying something new.  Be sure to not over-cook this one- it should be medium rare in the middle- because it dries out quickly.  It was excellent, and I bet the leftovers will be great.

INGREDIENTS:

5 mixed red and yellow bell peppers, ribs and seeds removed, cut into 1-inch-wide strips (I used 2 red, 2 yellow, and 1 green)
2 red onions, halved lengthwise and cut into 1-inch wedges (I only used 1 because I couldn't fit 2)
3/4 lb new white potatoes, scrubbed and cut into 1-inch pieces (I used baby red potatoes)
5 garlic cloves, 3 left whole, 2 cut into 6 slivers each (I used more...)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
2.5 lbs eye-of-round beef roast
3/4 teaspoon dried thyme (I also added some fresh thyme on top)

DIRECTIONS:

Preheat oven to 400 degrees F.  Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.  (I used a casserole dish instead).  Drizzle with 1 tablespoon oil, and season with salt and pepper; 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 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.  (I just sprinkled it all on...)

Transfer to oven; roast, tossing vegetables occasionally, until tender and an instant-read thermometer registers 130 degrees F for medium-rare, 40-50 minutes.  Let meat stand 10 minutes, covered loosely with aluminum foil.  Cut half the meat into very thin slices; serve with vegetables.

I found this recipe in one of my favorite cookbooks (below).  I love it because every recipe has a picture.  Sometimes I pick a recipe to try just because the picture looks great.