Roast Beef with Spicy Parsley Tomato Sauce
Show: Everyday ItalianEpisode: Entertaining the In-Laws Italian Style!
Rate This RecipeRead users' reviews (154)
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Total Reviews: 154
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By kbau74
Oviedo, FL
on May 23, 2012
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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.
By wildcatbill
Fort Myers, FL
on April 01, 2012
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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
By joey.testerman_...
port deposit, 60
on March 28, 2012
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Instead of vinegar I used balsamic. And I added more tomatoes just to eat on their own. Good stuff!
By tagw
Plainview, Texas
on March 04, 2012
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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.
By nctitan
North Carolina
on January 23, 2012
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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!
By Lola0706
Montreal, QC
on December 29, 2011
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Didn't find the sauce that spicey and the vinegar was a bit much. But overall this was nice.
By scorpio2815_9222249
denver, CO
on November 13, 2011
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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!
By cals7682_12544359
Providene, 79
on September 25, 2011
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Just made this roast,so good. Had fresh tomatoes from my garden and also put several hot peppers from the garden in. Other than that, folllowed the receipe.
Enjoyed the roast and will make again . Thanks Giada
By Win Baker
Little Rock, AR
on September 04, 2011
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I had to slice the meat and put it under the broiler for a few minutes because it was too rare. This was okay because this recipe is restaurant quality super good. Be sure to use fresh parsely. Thanks VERY MUCH Giada!
By a98sabrina_11048031
Chicago, IL
on May 12, 2011
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Fantastic! A keeper. The sauce is excellent, so fresh and European. Looks gorgeous on a nice platter. Meat was a little tough... we'll see if that happens next time. We have this bookmarked for next time we have guests!