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Roast Beef with Peppers

 Roast Beef with Peppers
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
8-10 ServingsPrep: 35 min. Bake: 3 hours + standing


  • 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


  • 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.
  • 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 the roast. Yield: 8-10 servings.
Nutritional Facts: 1 serving (6 ounces) equals 253 calories, 14 g fat (5 g saturated fat), 91 mg cholesterol, 512 mg sodium, 3 g carbohydrate, 1 g fiber, 27 g protein.

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Roast Beef with Peppers (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.