Roast Beef with Peppers, Onions, and Potatoes

1. 1

   Preheat oven to 400F.

2. 2

   Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.

3. 3

   Drizzle with 1 tablespoon oil, and season with salt and pepper; toss to coat.

4. 4

   Using a paring knife, make 12 small slits in top and sides of roast; insert garlic slivers.

5. 5

   Move vegetables to sides of baking sheet.

6. 6

   Place beef in center, and rub with remaining 1 tablespoon oil.

7. 7

   Combine 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme; rub mixture over beef.

8. 8

   Transfer to oven; roast, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130F for medium-rare, 40 to 50 minutes.

9. 9

   Let meat stand 10 minutes, covered loosely with aluminum foil.

10. 10

    Cut half the meat into very thin slices; serve with vegetables.

11. 11

    Let leftover beef cool to room temperature before covering tightly and refrigerating, up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.