Roast Beef with Spicy Parsley Tomato Sauce

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The sauce was amazing! Just the right combination of tomato, garlic, and parsley with a tang of red wine vinegar. It was so good, my husband and I drizzled it over our potatoes and veggies, too!

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This roast beef recipe is delicious and doesn't take too many ingredients. THe sauce is a little tangy, so I suggest only one tablespoon of red wine vinegar.

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Garlic in sauce is overpowering. Strange taste.

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A good way to give a twist to the sauce is by adding red pepper (about a quarter of one instead of pepper powder. Also adding a little oregano to the mixture is not a bad idea at all.

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I prepared this dish a couple hours before I had to go to work. It is super easy and super yummy! This would be a big hit at a potluck, intimate dinner or as lunch for work.

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interesting flavors. Something different and easy enough for a weeknight meal. Don't know if I'll do again. Came out a bit underdone but tough at the same time. Don't know how I pulled that off!

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I had bought an eye round 2 1/3 lb. roast before I found this recipe and decided to try it. It was really good. I used 1/4 tsp. red pepper flakes and it was still plenty spicy. I served it with baked potatoes and also Giada's artichoke gratinata recipe, but I didn't have artichokes so I used fresh cauliflower. Yum. Thanks, Giada.

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The meat came out kind of tough...maybe I overcooked it. I added basil to the sauce and it was really good. I would try this recipe again with a different cut of meat.

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I was skeptical of cooking either of these cuts of meat for only 40 minutes... and I was right, it came out very tough. Giada has a recipe in her "Family Dinners" cookbook where she cooks a chuck roast for 3 hours!!! It came out fall-apart tender. So... maybe just cook this one at least 2 hours and it would be more tender. Flavor of the sauce was great.

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This is a very easy, elegant and tasty recipe. The only criticism I could make is that my roast (almost exactly 2 pounds took considerably longer to cook, which wasn't a problem for me, but could be for someone on a tight schedule. Be sure to give yourself time to really get it cooked properly. Otherwise, it's so easy and good. The sauce really makes this dish! I tasted it prior to adding the vinegar and oil and it was good that way too, so you could save a few calories / fat if you wanted to omit those. As it was, I used significantly less than 1/2 cup of oil and it was just fine. Thanks for another great recipe, Giada!