Roast Beef with Peppers

Name: Roast Beef with Peppers
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 10 servings.
Ingredients: 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

TOTAL TIME: Prep: 35 min. Bake: 3 hours + standing YIELD: 10 servings.

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

Ingredients

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

Directions

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.

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