What’s for Dinner: Roast Beef with Peppers, Onions and Potatoes

2/26/08

whatsfordinnersmall.gifI subscribed to Martha Stewart’s Everyday Food magazine for about a year. I would read through them, drool over how good everything looked, then put then away on a shelf. Those recipes may be what Martha eats everyday, but not my family. They’re pretty labor intensive, and when I my son was a baby I just couldn’t spend that much time in the kitchen.

Well, I do like to cook and experiment in the kitchen. My son’s older now and can entertain himself and even likes to help me with dinner. I’ve been fighting cabin fever as our long winter seems to have no end in site, so I dug out the magazines to liven up meal time.

Roast Beef with Peppers, Onions, and Potatoes

3 Red Bell Peppers (Seeds and ribs removed) cut into 1 inch strips

2 Yellow Bell Peppers (Seeds and ribs removed) cut into 1 inch strips

2 Medium red onions, halved and cut into 1 inch wedges

1/4 Pound white new potatoes cut into 1 inch chunks

5 garlic cloves, 3 whole, 2 cut into 12 slivers

2 tbs olive oil

Coarse Salt and Pepper

2 1/2 Pounds eye-of-round roast

3/4 tsp dried thyme

Preheat oven to 4oo. Place vegetables and whole garlic on a rimmed baking sheet. Drizzle with half the oil, season with salt and pepper. Toss to coat.

Make 12 small slits in top and sides of roast. Push in garlic slivers. Move vegetables to sides and place roast in center of sheet. Coat with remaining oil. Rub with 1 1/2 tsp of salt, 1/2 tsp pepper and thyme. Roast 40 to 50 or until internal temperature on a meat thermometer reaches 13o degrees for medium-rare. Toss vegetables occasionally.

After removing meat from oven, tent with foil and let stand 10 minutes before slicing. Serve with vegetables.

I used all green bell peppers because the other colors cost 1.50 each at the market in my town this time of year. I used Idaho potatoes instead of white new potatoes, because I already had them on hand. I also used regular table salt and pepper as opposed to coarse. It turned out just fine. My husband who doesn’t really like onions and peppers even ate those without complaint, so I guess I would count this meal a success.

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One Response to “What’s for Dinner: Roast Beef with Peppers, Onions and Potatoes”

  1. ourlovelylife Says:

    mmmmmm!
    I get the same magazine and they all sit on a shelf as well. I think I made the whole chicken with a lemon and tarragon…one time. But I still love tha magazine. I prefer to make something a little less time consuming and equally nummy!

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