Roast Beef with Spicy Parsley Tomato Sauce

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This was the first roast I ever cooked, and I was surprised at how easy it was. We used a sirloin tip roast, and cooked it until the meat was 128 degrees. The meat was so flavorful, and my husband can't wait to eat the leftovers for lunch tomorrow. I particularly love the tomato sauce, and was amazed, not only at how easy to make it is, but also how light it tastes. This recipe is definitely going into our list of keepers! I never cease to be amazed at Giada's recipes. Not only are they easy to make, but they are light and taste great!!!

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I surprised my wife with this simple yet very tasty recipe. Not only was it very very delicious the first, the left-overs was just as good.

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Not only is this recipe extremely easy, it tastes fantastic. The meat comes out moist and is complimented perfectly by the bright and acidic parsley sauce. This is a recipe that I will make again and again.

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My husband and I loved this recipe. I made the recipe on a rainy Sunday evening. It warmed us up and felt like a comfort food. I made it with buttermilk mashed potatoes and veggie. Contrary to some other reviews, we loved the sauce and will try it with pork chops or pork tenderloin another time. Thanks Giada!

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Don't get me wrong, the sauce was good - if it was a salad dressing. The vinegar was too prevalent. Each time I took a bite, I felt like I put a salad on top of my beef. The roast was cooked to perfection and the kitchen smelled wonderful. But the sauce wasn't a good pair. Love Giada and have had a lot of success with her, but this was a miss. But if you want a great roast beef recipe and you want to make a different gravy, give this one a shot!

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I absolutely LOVED this recipe. I got her new cookbook for Christmas, and this was the first recipe I tried. (Tonight I'm trying the balsalmic barbeque chicken

This was so good, I signed up for an account on FN just to leave my review!

I made a couple changes. I used 5 vine-ripened tomatoes instead of roma (I think they are more flavorable. I cut back the pepper (to be kid friendly. One thing I'll change next time is halve the vinegar - I thought it was too much.

It was delicious - served it with buttered egg noodles like she reccommended in the cookbook! Bravo!

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I have made this for 3 different families and they all loved it.

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I got Giada's cookbook "Giada's Kitchen" for Christmas this year and was just browsing and came upon this. It was super easy to make and absolutely delicious. I used a Dutch Oven, also a Christmas gift, and the cooking time was about what the recipe stated, perhaps 5 minutes more. I have a large food processor and a small one and I risked using the small one and it worked out fine - I was glad I didn't have to haul out the larger processor. Typically, I can't get my husband away from A1 when I serve beef, but this time, he had multiple servings and the A1 stayed in the fridge! There was quite a bit of sauce leftover, so I'm using the recommendation of some of the other reviewers and will put it on pasta and chicken later in the week. This is going to be a big hit at family get-togethers and holidays. Thank you, Giada!

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I have made this the past 2 Christmases and it has been delicious each time. I have to say that, for medium rare, you must use a more tender cut of beef. Using a sirloin tip turns out tasty, but it is a bit tough. Next year I am going to use tenderloin instead. The sauce, I can't express enough how wonderful it is. You can use red wine vingar or balsamic vinegar depending on your taste, but I prefer the red wine vinegar. I took my leftover sauce and put it on pasta and just mixed in some parmesean regianno cheese, just delicious. The sauce is very versatile...when you make it make a double batch and freeze it...so many different ways of using this sauce! I used huge plum tomatoes this Christmas so I had 16 tomato halves which made a TON, but we used it on pasta the next day, marinated chicken in it another day and even used it as a dipping sauce for shrimp. Incredible!

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The beef came out perfect. I used a one and a half pound beef tenderloin. I followed the recipe exactly and it came out finished in about 28 minutes. The seasoning was great. I thought the sauce was good, but the vinegar was very prevalent. I think i'll use a different sauce next time, but use the same recipe for the beef.