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Roast Beef with Peppers

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 on a platter around the sliced roast. —Jeanne Murray, Scottsbluff, Nebraska
  • Total Time
    Prep: 35 min. Bake: 3 hours + standing
  • Makes
    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
  • Fresh oregano sprigs, optional


  • 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. If desired, garnish with fresh oregano sprigs.
Nutrition Facts
1 serving: 253 calories, 14g fat (5g saturated fat), 91mg cholesterol, 512mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 27g protein.

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