My Boyfriend Dated A Chef

An inexpensive and satisfying roast meal that is easy to prep and cooks in under an hour! Keep and enjoy the leftovers in the fridge for up to two days.

Serves 4. Recipe adapted from Everyday Food.

INGREDIENTS:
3 large bell peppers - a mixture of red, yellow and/or green(ribs and seeds removed), cut into 1-inch-wide strips
2 medium red onions, halved and  cut into 1-inch wedges
3/4 lb. red bliss potatoes, scrubbed and cut into 1-inch pieces
5 garlic cloves, peeled (3 left whole and 2 cut into slivers)
2 Tbs. olive oil
Coarse salt and ground pepper
2 1/2  lbs. eye-of-round beef roast
3/4 tsp. dried thyme

PREPARATION:
Preheat oven to 400°F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 tablespoon olive 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 tablesoon of oil; rub all over with 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and thyme.

Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut into very thin slices. Serve with vegetables.

Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate for up to two days.

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