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Roast Beef with Spicy Parsley Tomato Sauce Recipe

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 81-90 of 157

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  • on February 23, 2008

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    I loved the beef my wife loved the sauce. Nice combination.

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  • on February 19, 2008

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    Sauce was a little too tangy from the red wine vinegar, will just use half next time. ADDED some HORSERADISH and it was great. MEAT was PERFECT! Rarely make a dish twice, but will do this again because my husband and 3 YEAR OLD have asked me to. THANK YOU!

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  • on February 11, 2008

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    I made this for dinner and it was very good. AFter reading the reviews, I decided to use the sirloin tip (the package contained about 5 thinly precut slices. I follwed the directions and baked it for 40 minutes in the oven (I overlapped the slices of meat in the panThe meat was tender and a little pink on the inside-just perfect! The sauce was defintley the best! It was tangy and a little spicy. I used 6 roma tomatoes because the ones I had were very small and I added a clove of garlic. You can not go wrong with this! Next time I might add some more red pepper flakes because I really like spicy food- if you don't care for spicy, this is perfect the way it is. I cut up the meat and served it in a salad and poured the dressing on top! I loved it!

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  • on February 06, 2008

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    Very easy and delicious! The sauce with the roasted tomatoes are delicious. But instead of using raw garlic I added the garlic with the tomatoes towards the end of the cook time to have roasted garlic instead.

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  • on January 30, 2008

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    My boyfriend and I really enjoyed this meal. We delighted at the taste and were very surprised at how easy it was to make. Thanks for that, Giada!
    We cut the olive oil in the sauce by half, and we think that really helped give the sauce a stronger flavor. The garlic added a little bit of subtlety and the red pepper added a whole lot of sass!

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  • on January 17, 2008

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    Easy to make and very tasty. A+

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  • on January 16, 2008

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    My family loved this recipe. I made a 6 lb. roast so, after I browned it on all sides, etc. I put it in the oven at 300 degrees for 30 minutes per pound of meat. I removed the roasted tomatoes from the pan after 60 minutes. I basically doubled the recipe since my meat was twice as big. For leftovers, I sliced the remaining meat into strips and heated it in the remaining tomato herb sauce. Then I added a lb. of cooked fettucini to the sauce, with a little pasta water, poured it onto a serving platter and topped it with parmesan. Giada's roast was a super hit, and the leftover dish had all the same wonderful flavor elements. This one is going into My Recipe Box!

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  • on January 13, 2008

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    Very fresh and tasty! Giada loves olive oil! I used 1/4 cup instead of 1/2 and I thought it was delicious. My meat was tough, so next time I'm going to cook tri-tip, our family favorite.

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  • on January 07, 2008

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    We made this roast for New Year's Day 2008 dinner. All I can say is easy and delicious!!! My boys aged, 16, 13 and 9 loved it, especially the Spicy Parsley Tomato Sauce. If your kids don't like a lot of spice hold off a little on the red pepper flakes. GREAT tasty recipe, we'll do this recipe again and again.

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  • on January 06, 2008

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    This is an unbelieveable sauce that has your taste buds wanting more.

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