our own, homemade roast beef! 5/5

so now i'm playing catch up. this is a recipe that tom and i made about a week ago that was part of the "one bag" set of recipes. it was surprisingly easy to make and the garlic thing was pretty cool. the roast beef left over gets sliced for a later sandwich recipe which was also really good. but this was a really yummy dinner that was very manly, stick-to-your-ribs, meat and potatoes kind of thing. not usually my top pick for dinner but surprised me with the amount of flavor. roasted veggies and garlic cloves are just so damned good!


from martha's everyday food jan/feb 2007 issue

Roast Beef with Peppers, Onions, and Potatoes

Prep: 20 minutes Total: 1 hour 20 minutes
A lean cut of tender beef takes center stage in this meal. Store the extra pound of cooked roast beef in the refrigerator for another meal; try our recipe for Beef with Mango Wraps.
Ingredients
3 red bell peppers (ribs and seeds removed), cut into 1-inch-wide strips
2 yellow bell peppers (ribs and seeds removed), cut into 1-inch-wide strips more chunks than strips (see picture)
2 medium red onions, halved and cut into 1-inch wedges
3/4 Pound white new potatoes, well scrubbed and cut into 1-inch chunks
5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers) we used like 10 shoved into the meat
2 Tablespoons olive oil
coarse salt and ground pepper
2 1/2 Pounds eye-of-round beef roast
3/4 Teaspoon dried thyme
Directions
Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the 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 oil; rub all over with 1 1/2 teaspoons 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 degrees for medium-rare. i think this was too cooked and would say our oven cooked it to medium in just 40min. if you like it more rare (like me) cook for shorter time and just cook the veggies longer if they need it. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.

definitely save the rest for sandwiches! i highly recommend the beef and mango wraps whose recipe will follow shortly. keep eating...