Roast Beef with Spicy Parsley Tomato Sauce

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Entertaining the In-Laws Italian Style!

Rated: 5 stars out of 5Rate itRead users' reviews (134)

RECIPE
COMMENTS & REVIEWS(134)

Cook Time:
40 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 10 min

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Ingredients

Roast Beef:

1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper

Spicy Parsley Tomato Sauce:

1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

Directions

To make the beef roast, preheat the oven to 375 degrees F.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

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Comments & Reviews

recipe Roast Beef with Spicy Parsley Tomato Sauce
Yuliya Montgomery , AL 01-26-2010
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Loved it!
Rated: 5 stars out of 5

Sauce added a great flavor to the beef! Easy to make.Would make it again.
recipe Roast Beef with Spicy Parsley Tomato Sauce
Tia League City, TX 01-15-2010
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This one's a keeper
Rated: 5 stars out of 5

Made this tonight for my family. Fantastic - followed the recipe as written. It was easy to make & the parsley tomato... sauce was awesome. In fact, that sauce was so good that I could've eaten it as soup. I'm already looking for an occasion to make this one again.Read more
recipe Roast Beef with Spicy Parsley Tomato Sauce
rebecca denver, CO 01-10-2010
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Great, simple roast
Rated: 4 stars out of 5

I used a tri-tip like someone else rec'd and cooked it for approx 35 minutes (the cut was 2.16 lb). In my experience, a... chuck roast needs way longer to cook than 30-40 minutes, so I figured I better find a different cut. Also, I noticed a lot of comments about the vinegar being too overpowering and subbed a little reduced Chianti instead. With my adjustments, the family and I were very pleased. I made it with roasted new potatoes and steamed broccoli - using the sauce on it all!Read more
recipe Roast Beef with Spicy Parsley Tomato Sauce
Huey Plymouth, MN 01-04-2010
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Easy and Delicious....
Rated: 5 stars out of 5

I bought a standard chuck beef roast from Super Wal -mart that costs less than $10(about 2.8lbs). Followed the recipe exactly... and it turns out very good. Juicy and tender.The temperature written on the recipe really helps. The sauce is very appetising and light. I made extra roast roma tomatoes as a side dish. Well done, Giada!!!Read more
recipe Roast Beef with Spicy Parsley Tomato Sauce
Karen GLENS FALLS, NY 01-04-2010
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OMG!!!! This is soooo good...
Rated: 5 stars out of 5

I made this recipe because my in laws were coming to dinner. It is very easy and so delicious. I will make it again and... again...... My family loved it. I doubled the roast and still had no leftovers.Read more
recipe Roast Beef with Spicy Parsley Tomato Sauce
Jessica Midlothian, VA 12-30-2009
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YUM-MY!!!
Rated: 5 stars out of 5

I made this recipe the other night for my fiance's birthday dinner. I tweaked the recipe a little by adding a little garlic... season to the meat. For the sauce, I switched out the red wine vinegar for 1 Tbsp of balsamic vinegar and lowered the amount of oil to a little over 1/4 cup for a thicker sauce. The results were amazing. This was the best dish I have made in a long time! My fiance especially loved the sauce. It tasted so fresh and had just a bit of a kick. We are discussing what other things we can put it on! Plus, the smell of the roast cooking made the house smell so good. Thank you Giada! I can't wait to try more of your recipes!Read more