Roast Beef with Peppers Recipe

4.5 3 3
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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4.5 3 3
MAKES:
8-10 servings
TOTAL TIME:
Prep: 35 min. Bake: 3 hours + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 35 min. Bake: 3 hours + standing

Ingredients

  • 3 tablespoons vegetable oil
  • 1 boneless rump roast (3 pounds)
  • 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 or margarine

Directions

In a Dutch oven, heat oil over medium-high. Brown roast on all sides; 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 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

Nutritional Facts

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

  • 3 tablespoons vegetable oil
  • 1 boneless rump roast (3 pounds)
  • 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 or margarine
  1. In a Dutch oven, heat oil over medium-high. Brown roast on all sides; 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.
  2. Meanwhile, in a 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

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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."

MY REVIEW
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."

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

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

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