All In One Pan Roast And Vegetables Recipe

Ingredients for All In One Pan Roast And Vegetables

• Red Bell Peppers
• Yellow Bell Peppers
• 2 medium onions
• New Potato
• 6 cloves garlic
• Olive Oil
• Coarse Salt
• 1/2 teaspoon black pepper
• Eye Of Round Roast
• 3/4 teaspoon Italian seasoning

How to Make All In One Pan Roast And Vegetables

1. Preheat oven to 400°F (200°C).
2. Remove ribs and seeds from 1 green bell pepper and cut into 1-inch strips.
3. Halve 2 medium onions and cut into 1-inch wedges.
4. Scrub and cut 2 lbs. potatoes into 1-inch chunks.
5. Place peppers, onions, and potatoes on a large rimmed baking sheet.
6. Drizzle with 1 tablespoon olive oil.
7. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; toss to coat.
8. Using a paring knife, make 12 small slits in the top and sides of a 3-4 lb beef roast.
9. Insert 6 cloves garlic into the slits in the roast.
10. Move vegetables to the sides of the baking sheet.
11. Place the beef roast in the center of the baking sheet.
12. Drizzle the roast with 1 tablespoon olive oil.
13. Rub the roast with 1 1/2 teaspoons coarse sea salt, 1/2 teaspoon black pepper, and 3/4 teaspoon Italian seasoning.
14. Roast for 40-50 minutes, tossing vegetables occasionally, until the roast reaches an internal temperature of 145°F (63°C) and vegetables are tender.
15. Let the meat stand 10 minutes, loosely tented with aluminum foil, to allow the juices to redistribute.
16. Serve immediately and enjoy!