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The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged around the sliced roast on a platter. \u2014Jeanne Murray, Scottsbluff, Nebraska","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine water, bouillon, oregano, garlic, salt and pepper; pour over roast."},{"@type":"HowToStep","text":"Cover and bake at 350\u00b0 for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing."},{"@type":"HowToStep","text":"Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with roast. If desired, garnish with fresh oregano sprigs."}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 253 calories","fatContent":"14g fat (5g saturated fat)","cholesterolContent":"91mg cholesterol","sodiumContent":"512mg sodium","carbohydrateContent":"3g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"27g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gpiffer"},"reviewBody":"Very good. We've made this several times already.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tlbdlb4evr"},"reviewBody":"Actually, this will be my 2nd time. Lost the recipe and have been hunting for 1\/2 an hour to find it again. The summary is what I remembered; that and the fact my husband was critical when he heard me read the recipe to him, but raved about it afterwards. This is absolutely delicious!! and inexpensive to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"renajk"},"reviewBody":"This is really good. Doesn't need to bake 3 hrs, though. I checked my 4 lb roast at 2 hrs and the meat thermometer said it was done. Very tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"12038","romance_copy_dek":"This moist, flavorful entree gets a bit of Italian flair from oregano and garlic. 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