If you have been following my blog you’ll notice my love for Martha Stewart’s magazine, Everyday Food. It is by far my favorite magazine because the recipes are easy, not overly complicated, if they aren’t naturally gluten-free, they are easily adaptable and there are so many great tips in them. My mom bought me a subscription when it was first published and over the years I have tried my best to keep up with it. If you don’t have a subscription you can find all the recipes online, however I suggest getting one of the magazines and checking it out for yourself.
Each time a new one comes in the mail I start flipping through it right away and marking all the recipes I want to try. I don’t always make them right away but I eventually get around to trying my hand at them. The recipe I made tonight comes from January/February 2007 Light edition. The recipe was 100% gluten-free (even if it doesn’t say so in the magazine, just read the ingredients). The only modification I made on this one was I omitted the onions. Such a simple meal and all in one pan! Quick, easy, great tasty and easy clean up! Bryan really liked this meal and said he wouldn’t mind having it again!
Roast Beef, Peppers and Potatoes (Martha Stewart – Everyday Food Magazine, 2007)
- 3 red bell peppers (ribs and seeds removed), cut into 1-inch-wide strips – We had red so that is all we used
- 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch-wide strips – We had red so that is all we used
- 2 medium red onions, halved and cut into 1-inch wedges – We omitted these
- 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)
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 1/2 pounds eye-of-round beef roast
- 3/4 teaspoon dried thyme
- 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. 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.
Read more at Marthastewart.com: Roast Beef with Peppers, Onions, and Potatoes – Martha Stewart Recipes