Roast Beef with Peppers

Total Time

Prep: 35 min. Bake: 3 hours + standing


10 servings

Updated: Jan. 06, 2023
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 Recipe photo by Taste of Home


  • 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


  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. If desired, garnish with fresh oregano sprigs.

Nutrition Facts

4 ounces cooked beef with peppers: 253 calories, 14g fat (5g saturated fat), 91mg cholesterol, 512mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 27g protein.