Roast Beef with Spicy Parsley Tomato Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

Showing 101-110 of 157

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  • on December 10, 2007

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    The sauce with the parsely, tomato and herbs de Provence was incredible. I loved it. But the roast was very tough and very rare, even at the high end of the recommended cooking time. Next time I will try the sirloin tip.

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  • on December 05, 2007

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    I used a tri-tip roast instead of a chuck roats and the meat came out very juicy. And the sauce...WOW! It was so flavorful! I dont reccommend putting in more than 2 cloves of garlic b/c it is pretty garlicy. The sauce would taste just as great if not better on chicken.

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  • on November 14, 2007

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    This recipe is fantastic! I never made it with a beef roast, I've done it with smaller sirloins. Still, the sauce, with roasting the tomatoes in the pot with the meat, is amazing. I love spicy food, and this is really spicy, so it was great.

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  • on August 16, 2007

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    I did not have a blender or food processor. So, I just finely chopped the vegetables to make the dressing (sauce. The dressing was delicious, especially if you like parsely, which I really like, healthy too. I used roast meat. The tenting or covering the meat during the rest is important to keep the meat tender and juicy.

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  • on July 25, 2007

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    Delicious!

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  • on July 22, 2007

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    made for a holiday meal. was amazing. Not one bad review from all 25 people eating. will make again and again.

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  • on June 10, 2007

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    The cut of meat (sirloin tip was awful -- tough and very chewy. The sauce was not so good either. After 40 minutes the meat was still very bloody. If you decide to try this recipe, use a better cut of meat (prime rib and cook longer.

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  • on May 13, 2007

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    This dish was a hit as a main meal on our mother's day get-together! It was super fast and delicious. The sauce can be made as spicy as you want by adding more pepper flakes. It really compliments the meat. It takes very little time to prepare, the only thing that takes time is cooking the meat in the oven. SUPER dish!

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  • on May 09, 2007

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    This sauce is out of this world! Incredible! Be careful to get a good cut of meat because otherwise the meat will be tough. Although I think this sauce could salvage almost anything!

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  • on April 28, 2007

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    My kids loved it. I used the extra sauce at a later date with steaks and was just as good!!!

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