- 3 red bell peppers (ribs and seeds removed) cut into 1-inch-wide strips
- 2 yellow bell peppers (ribs and seeds removed) cut into 1-inch-wide strips
- 2 medium red onions halved and cut into 1-inch wedges
- 3/4 lbs. white new potatoes well scrubbed and cut into 1-inch chunks
- 5 garlic cloves peeled (3 left whole and 2 cut into 12 slivers)
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 1/2 lbs. eye-of-round beef roast
- 3/4 teaspoon dried thyme
- Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
- Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers.
- Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
- Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare.
- Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
- Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.