Roast Beef with Spicy Parsley Tomato Sauce

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Didn't change much. Used Balsamic Vininegar instead and cooked about 1 1/2 hrs.
iT WAS GREAT!!

Jinny
Duluth, Mn.

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I cooked this roast (used a chuck roast last night and it was fabulous. I used a meat thermometer to gage the internal temperature for the entire cooking time(the kind that has the probe with the really long cord, to leave in the oven. It was not done in 40 minutes, more like 1 hour and fifteen. I cooked it until it reached an internal temperature of 140 degrees. It was worth the wait, tender, juicy, delicious. My husband and I also loved the sauce!!! We will definitely use this recipe this year for the holidays.

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After reading the reviews, I had my doubts.. I couldnt find the sirloin tips but I did find the boneless chuck roast (USDA choice... I followed the recipe and it came out wonderful.... The most important thing is that after the chuck roast was cooked to the appropriate temperature and after it sat for 15 minutes it has to be sliced thinly... The parsley sauce was perfect... I followed to the exact instructions and had no complaint.. My main critic was my husband and he approved.. I paired this recipe with mashed potatoes and Rachael Rays brussel sprouts with bacon and it was a big WOW!! GIADA, great recipe!!! MERRY CHRISTMAS!!!

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The beef I purchased was 1.5 lbs so I thought 40 min would do the job for medium/well done. However, it took about 2 hrs for the meat to cook through. Crazy...I know. Next to the beef I also roasted baby red potatoes which I washed, dried, cut in half and mixed with olive oil, rosemary, salt, peper and a few other spices. I don't eat meat, but my boyfriend who I make meat dinners for said this was the best dinner I made in a while. He REALLY enjoyed the roast beef. I gave it 4 stars simply because of the cooking time issues. He also liked the tomato sauce and he's a tough audience to please! You may want to relax on the vinegar though as it truly overpowered the sauce. Thanks.

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This recipe is fabulous. It's easy enough to make any day, but I save it for a special treat. My family loves the spicy sauce, and it makes a great lunch the next day, if there are any leftovers! Thanks for a delicious meal, Giada!

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We've also tried it with balsamic vinegar instead of the red wine. The balsamic version is amazing!

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I love the sauce! Since we are big garlic fans, I actually doubled the amount of garlic in the recipe. I even mixed the leftover sauce with my grits the next morning. It was amazing!

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This is so incredibly easy and the meat paired up with the sauce is such a flavor treat. I served it with Giada's parmesan crusted mashed potatoes - wow!

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I had friends over for dinner and everyone LOVED the roast beef and the sauce!!!

Thanks Giada, you always make me look like a star when ever I cook up one of your recipes!!!!!!!
God Bless

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The sauce was great, although I'll probably use 1 or 1.5 tablespoons of red wine vinegar in the future, just to take down the tang a little bit. Other than that small tweak, the recipe was wonderful.