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.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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.
Kraft Kitchen Tips!
Garnish with sprigs of fresh rosemary or thyme before serving.
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.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 4.5 g
Cholesterol 60 mg
Sodium 230 mg
Carbohydrate 26 g
Fibre 2 g
Sugars 2 g
Protein 30 g
4 servings, 1/4 recipe (227 g) each
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.