This moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged around the sliced roast on a platter. —Jeanne Murray, Scottsbluff, Nebraska
Roast Beef with Peppers
Ingredients
- 1 beef rump roast or bottom round roast (3 pounds)
- 3 tablespoons canola oil
- 3 cups hot water
- 4 teaspoons beef bouillon granules
- 1 tablespoon dried oregano
- 1 to 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium bell peppers, julienned
- 3 tablespoons butter
- Fresh oregano sprigs, optional
Directions
- In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine water, bouillon, oregano, garlic, salt and pepper; pour over roast.
- Cover and bake at 350° for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing.
- Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with roast. If desired, garnish with fresh oregano sprigs.
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