Mr H and I had plans to try out a new restaurant for a Valentine’s Day prix fixe dinner but the weather here in Philly did not cooperate. Instead, I made a roast beef with roasted peppers and onions, mashed potatoes and we ate the Girl Scout cookie ice cream for dessert.
I used the recipe from Everyday Food issue #39 and instead of roasting potatoes, went for the mashed instead. (Plus I needed the leftover mash for my supper plans tonight, so it all worked out!)
Roast Beef with Peppers & Onions
3 red bell peppers, ribs and seeds romoved, cut into 1" wide strips
2 yellow bell peppers prepared as red peppers
2 medium red onions, halved and cut into 1" wedges
5 garlic cloves, peeled (3 left whole, 2 sliced into slivers)
2 T olive oil
salt and pepper
2-1/2 pounds of eye-of-round beef roast
3/4 t dried thyme
(you can definitely add scrubbed white potatoes cut into 1" chunks in place of making mashed potaotes)
Preheat oven to 400degrees. Place peppers, onions and whole garlic cloves in baking pan. Drizzle with half the oil and season with salt and pepper. Toss to coat.
Using a sharp knife, make 12 small slits in the top and sides of the roast; push in garlic slivers. Place beef in center of baking pan with veggies all around. Coat with remaining oil and rub salt, pepper and thyme on roast.
Roast 40-50 minutes, tossing veggies occasionally, until tender and an instant read meat thermometer reads 130degrees for medium-rare. Let meat rest for 10 minutes, loosely tented with aluminum foil to keep warm. Cut into thin slices and serve with vegetables.