This is a quick but satisfying roasted meal that is complete in about 1.5 hours from prep to serving. We recommend a striploin, eye of round or small sirloin tip roast for this meal. The leftovers make great wraps or sandwiches with roasted peppers.

Ingredients

• 3 red bell peppers, seeds and ribs removed, cut into 1" wide strips
• 2 yellow bell peppers, seeds and ribs removed, cut into 1" wide strips
• 2 medium red onions, halved and cut into 1" wedges
• 3/4 lb. white potatoes cut into 1" chunks
• 5 garlic cloves, peeled, 3 left whole, and 2 cut into 12 slivers
• 2 T olive oil
• 1 2-3 lb. roast
• 3/4 t. dried thyme

Instructions

1. Preheat oven to 375 F. 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.
2. Using a paring knife, make 12 small slits in top and dies of roast, push in garlic slivers. Move veggies to sides of sheet, place beef in center and coat with remaining oil; rub all over with 1 1/2 t. coarse salt, 1/2 t. pepper and thyme.
3. Roast 40-50 minutes, tossing veggies occasionally until tender and an instant read thermometer inserted into the thickest part of the beef registers 130 for medium rare, 160 for medium. Let meat stand 10 minutes, tented with foil to keep warm. Slice and serve with vegetables.

Source: Everyday Food, Issue 39, January/February 2007