Roast Beef with Spicy Parsley Tomato Sauce

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I made this recipe though I came home from the store with a sirloin tip steak instead of the roast, a result of my not checking the package after the butcher cut the meat. Oh, well. So, the meat ended up medium and not really all that great. But, the sauce could be put over an old tire and I would eat it. I cut up the leftovers the next day, added the sauce, and some rigatoni for a nice pasta dish. That sauce is now in my arsenal of can't miss recipes!

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simply delicious....

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This was so easy and delicious and it went great with the thimble,artichoke, and mushroom dish. Great meal, I truly enjoy all your recipes. Thanks for making cooking enjoyable again

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After seeing Giada make this I rushed to the store to make it that night and I'm glad I did. It could not have been easier to make and the sauce really makes this dish sing. As others have said, don't be tempted to add more garlic because two gloves is just enough. Will plan on making this again.

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I liked this quite a lot. Easy to make and very flavorful. You can use the sauce for pasta or on toasted bread too. I cooked the meat to well done about 1 hour to 1 hour 15 minutes and it was tender. Used a boneless chuck roast.

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The sauce was just a bit to tangy.

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The beef was a hit, but the sauce only got a luke-warm review.

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I lvoe her cooking show and this receipe sounds delicious. I'm new to this and was wondering if after searing hte meat, do I then place it in the roasting tray with the "rosting rack" on?

(For example, for roasting chicken, I would place it on that silver rack which sits in the roasting pan

Help! I'm working on impressing the potential 'in-laws' this weekend!

Thank you so much!

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Excellent, perfect when your husband comes home with friends. Unplanned!

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I truely enjoyed this meal,we had some meat left over and made sandwich for lunch the next day,