Beef Roast with Sautéed Bell Pepper and Onions

Beef Roast with Sautéed Bell Pepper and Onions is a traditional beef roast recipe
garnished with sautéed onions and red and green bell peppers.

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I’ve made roast for years, but this recipe kind of happened by mistake. I make roast different every time, but this time I planned on making it with Worcestershire sauce.

Look in the cabinet... and there’s no Worcestershire sauce. I thought for sure I had bought some once upon a time. Anyways, going to the store was definitely out of the question.

So lets get into it so I can show you how its done!

Ingredients needed: 

• Beef Roast
• Yellow onion
• Soy sauce
• Worcestershire sauce
• Vegetable oil
• Seasoned salt
• Garlic powder
• Onion powder
• Black pepper
• Water
• Green bell pepper
• Red bell pepper
• Flour
• A1 Steak sauce
• Beef broth

Steps to make the roast:

Season onion and bell pepper with seasoned salt, garlic powder, onion powder and pepper. Place in a ziplock or container and refrigerate.

Season roast with seasoned salt, garlic powder, onion powder, pepper, 3 tablespoon of soy sauce, Worcestershire sauce, and A1 steak sauce. Marinate roast for one hour.

Preheat oven to 325 degrees. Remove roast from refrigerator and lightly flour on each side.  In a large skillet, heat ⅓ c of oil. Add seasoned onion and bell pepper. Add 3 tablespoon of soy sauce. Once veggies are slightly tender remove them from heat.

Add an additional ⅓ c of oil to the pan. Sear each side of the roast in oil until brown on each side. About 5-7 minutes on each side. Place the roast in roasting pan/baking dish. Place onions and peppers on top of the roast. 

Mix broth with water and add to the pan/baking dish. Season carrots and potatoes as desired and then add to pan (remove halfway through the cooking process. Cook for ½ to 2 hours. 

Beef Roast

So prior to making this recipe, I looked up how to make Worcestershire sauce as if I was just going to have all the ingredients lying around lol.

That was a negative, but it gave me an idea for a sauce I need to make at a later time. So one of the ingredients in a few of the recipes I looked up was soy sauce.

I had a few packets from takeout that I recently had so I was like hey why not. It ended up coming out amazing! You all are definitely going to enjoy it!

You want to add your potatoes and carrots to the baking dish either halfway through cooking or remove them about an hour prior to the roast is done or once they have softened.

The veggies do not need to cook as long as the roast does.

Enjoy!

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You may also enjoy:

Fresh Green Beans Seasoned with Onion and Bacon

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Beef Roast with Sautéed Bell Pepper and Onions

Beef Roast with Sautéed Bell Pepper and Onions is a traditional recipe garnished with sautéed onion, red and green bell peppers. 

Print Recipe Pin Recipe

Prep Time: 30 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Course: Main Course

Cuisine: American

Keyword: beef roast, roast

Servings: 4 people

Calories: 833kcal

Author: Ashley Frederick

Ingredients

• 1 Beef Roast
• ½ medium size yellow onion

• 3 + 3 tbsps soy sauce
• 3 + 3 tbsps Worcestershire sauce
• ⅓ + ⅓ c vegetable oil
• 2 tbsps seasoned salt
• 1 tbsps garlic powder
• 1 tbsps onion powder
• 1 tsps black pepper
• ⅓-1/4 c of water
• ¼ c steak sauce
• 5 oz beef broth
• ½ c green bell pepper
• ½ c red bell pepper
• 
¼ c all-purpose flour

Instructions

• Prepare roast and seasonings:

  Season onion and bell pepper with seasoned salt, garlic powder, onion powder, and pepper. Place in a ziplock or container and refrigerate.
• Season roast with seasoned salt, garlic powder, onion powder, pepper, 3 tablespoon of soy sauce, Worcestershire sauce, and A1 steak sauce. Marinate roast for one hour.
• Preheat oven to 325 degrees. Remove roast from refrigerator and lightly flour on each side. 
• In a large skillet, heat ⅓ c of oil. Add seasoned onion and bell pepper. Add 3 tablespoon of soy sauce. Once veggies are slightly tender remove them from the heat.
• Add an additional ⅓ c of oil to the pan. Sear each side of the roast in oil until brown on each side. About 5-7 minutes on each side.
• Place roast in roasting pan/baking dish. Place the onions and peppers on top of the roast. 
• Mix broth with water and add to the pan/baking dish. Season carrots and potatoes as desired and then add to pan (remove halfway through the cooking process. 
• Cook for ½ to 2 hours. 
• Remove from the oven and allow to rest for approximately 10 minutes before serving.

Notes

Let rest for 15 minutes before serving. Remove veggies halfway through cooking as they will cook faster than the roast. 

Nutrition

Calories: 833kcal | Carbohydrates: 22g | Protein: 48g | Fat: 63g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 6129mg | Potassium: 1208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 256IU | Vitamin C: 29mg | Calcium: 102mg | Iron: 8mg

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