Roast Beef with Peppers Recipe
Roast Beef with Peppers Recipe photo by Taste of Home
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Roast Beef with Peppers Recipe

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Having eaten home-raised beef all of my life, I've learned to cook all the various cuts. This flavorful roast gets Italian flair from oregano and garlic.—Jeanne Murray, Scottsbluff, Nebraska
TOTAL TIME: Prep: 35 min. Bake: 3 hours + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 35 min. Bake: 3 hours + standing
MAKES: 8-10 servings


  • 1 beef rump roast or bottom round roast (3 pounds)
  • 3 tablespoons vegetable 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

Nutritional Facts

6 ounce-weight: 253 calories, 14g fat (5g saturated fat), 91mg cholesterol, 512mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 27g protein.


  1. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, bouillon, oregano, garlic, salt and pepper; pour over roast.
  2. 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.
  3. Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with the roast. Yield: 8-10 servings.
Originally published as Roast Beef with Peppers in Taste of Home April/May 2000, p44

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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renajk User ID: 3278219 69546
Reviewed Nov. 6, 2011

"This is really good. Doesn't need to bake 3 hrs, though. I checked my 4 lb roast at 2 hrs and the meat thermometer said it was done. Very tasty."

tlbdlb4evr User ID: 4229718 52458
Reviewed Apr. 2, 2010

"Actually, this will be my 2nd time. Lost the recipe and have been hunting for 1/2 an hour to find it again. The summary is what I remembered; that and the fact my husband was critical when he heard me read the recipe to him, but raved about it afterwards. This is absolutely delicious!! and inexpensive to make."

gpiffer User ID: 3268712 32160
Reviewed Sep. 13, 2009

"Very good. We've made this several times already."

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