Roast Beef with Peppers, Onions, and Potatoes

• 5 mixed red and yellow bell peppers, ribs and seeds removed, cut into 1-inch-wide strips
• 2 red onions, halved lengthwise and cut into 1-inch wedges
• 3/4 pound new white potatoes, scrubbed and cut into 1-inch pieces
• 5 garlic cloves, 3 left whole, 2 cut into 6 slivers each
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper
• 2 1/2 pounds eye-of-round beef roast
• 3/4 teaspoon dried thyme

1. Preheat oven to 400F.
2. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.
3. Drizzle with 1 tablespoon oil, and season with salt and pepper; toss to coat.
4. Using a paring knife, make 12 small slits in top and sides of roast; insert garlic slivers.
5. Move vegetables to sides of baking sheet.
6. Place beef in center, and rub with remaining 1 tablespoon oil.
7. Combine 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme; rub mixture over beef.
8. Transfer to oven; roast, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130F for medium-rare, 40 to 50 minutes.
9. Let meat stand 10 minutes, covered loosely with aluminum foil.
10. Cut half the meat into very thin slices; serve with vegetables.
11. Let leftover beef cool to room temperature before covering tightly and refrigerating, up to 2 days.

mixed red, red onions, white potatoes, garlic, olive oil, salt, beef roast, thyme

Taken from www.epicurious.com/recipes/food/views/roast-beef-with-peppers-onions-and-potatoes-387966 (may not work)