All-In-One-Pan Roast And Vegetables - cooking recipe

Ingredients

3 red bell peppers
2 yellow bell peppers
2 medium onions
3/4 lb new potato
5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
2 tablespoons olive oil
coarse salt
pepper
2 1/2 lbs eye of round roast
3/4 teaspoon thyme

Preparation

Preheat oven to 400 degrees.
Remove ribs and seeds from peppers, and cut into 1-inch strips or pieces.
Halve onions and cut into 1-inch wedges.
Scrub potatoes and cut into 1-inch chunks.
Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.
Drizzle with 1 tablespoon of 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 3/4 teaspoon thyme.
Roast 40 to 50 minutes, tossing vegetables occasionally until tender.
Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm.
Serve.
(Save leftover meat for Beef and Mango Wraps).