Roast Beef with Spicy Parsley Tomato Sauce

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One of the best pot roast i have ever made! Love this recipe. The sauce is fantastic!

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Easy and delicious. Even my two teenage sons ate every bite.

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Very easy to make but the bottom line, the roast is flavorless and tough. The sauce is nice, flavorful and desperately needed for the roast.

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This is one of my favorites from Giada. I too, add more tomatoes, and be very careful with the parsley. Sometimes it can come out too strong. You just have to keep tasting the sauce. And make sure you season the roast pretty liberally.

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My kids loved the sauce, more so on pasta I made on the side because i wasn't sure how they would like the sauce. I also added more tomatoes

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Instead of vinegar I used balsamic. And I added more tomatoes just to eat on their own. Good stuff!

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I cooked the roast for a couple of hours in the oven at 275. It came out fork tender. Found the vinegar a bit over-powering, but overall, a tasty dish. Looking forward to trying it again, but with less vinegar.

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This dish was awesome! I made a few changes. After searing i cooked the roast in crock pot for about 4 hours using a can of fire roasted tomatoes in place of the romas. I used half the vinegar and made a red wine reduction in place of the other half vinegar. Will definitely make this again and look forward to using the leftover sauce on chicken tonite!

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Didn't find the sauce that spicey and the vinegar was a bit much. But overall this was nice.

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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!