Roast Beef with Potatoes and Peppers

75 4 servings, 1/4 recipe (227 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

4 servings, 1/4 recipe (227 g) each

You'll love our recipe for Roast Beef with Potatoes and Peppers. Using a mini quick roast is the secret to having a roast beef dinner in just a little over an hour. What's even better - the vegetables and potatoes are cooked in the pan along with the roast, so there's no last-minute preparation of sides.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Toss peppers, potatoes and garlic with 3 Tbsp. dressing; set aside. Place meat in shallow pan sprayed with cooking spray; brush with remaining dressing. Surround with vegetable mixture.
  • Bake 50 min. to 1 hour or until meat is done (155ºF), turning vegetables after 30 min.
  • Transfer meat to cutting board. Let stand 5 min. before slicing. Serve with vegetable mixture.

Special Extra

Garnish with sprigs of fresh rosemary or thyme before serving.

Note

For best results, cut the potatoes into wedges that are 1/4 to 1/2 inch thick to ensure they will be fully cooked at the same time the roast is done.

Servings

  • 4 servings, 1/4 recipe (227 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (227 g) each
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 13g
Saturated fat 4.5g
Cholesterol 60mg
Sodium 230mg
Carbohydrate 26g
Dietary fibre 2g
Sugars 2g
Protein 30g
   
Vitamin A 10 %DV
Vitamin C 200 %DV
Calcium 2 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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