All-In-One-Pan Roast and Vegetables

All-In-One-Pan Roast and Vegetables

wtorek, 18 lutego 2014

All-In-One-Pan Roast and Vegetables

Time: 1 hrs 20 mins

Ingredients

• 3 red bell peppers
• 2 yellow bell peppers
• 2 medium onions
• 3/4 lb new potato
• 5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
• 2 tablespoons olive oil
• coarse salt
• pepper
• 2 1/2 lbs eye of round roast
• 3/4 teaspoon thyme

Directions

• 1 Preheat oven to 400 degrees.
• 2 Remove ribs and seeds from peppers, and cut into 1-inch strips or pieces.
• 3 Halve onions and cut into 1-inch wedges.
• 4 Scrub potatoes and cut into 1-inch chunks.
• 5 Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.
• 6 Drizzle with 1 tablespoon of oil.
• 7 Season with salt and pepper, and toss to coat.
• 8 Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers.
• 9 Move vegetables to sides of sheet.
• 10 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.
• 11 Roast 40 to 50 minutes, tossing vegetables occasionally until tender.
• 12 Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm.
• 13 Serve.
• 14 (Save leftover meat for Beef and Mango Wraps).