Roast Beef With Spicy Parsley Tomato Sauce
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Yield: 5 Servings Ready in 45 minutes
favorite of 1 people 3 people want to try
|1 2to 2 1/2 pound sirloin tip or chuck roast or; tri-tip roast|
|3 Tablespoonsolive oil|
|4 roma tomatoes; cut in half|
|2 teaspoonsherbs de Provence|
|kosher; salt & freshly ground pepper|
|spicy; parsley tomato sauce:|
|1 1/2 cupsfresh flat-leaf parsley|
|2 cloves garlic|
|1/2 teaspoonred pepper flakes|
|3/4 teaspoonkosher salt|
|3/4 teaspoonfreshly ground black pepper|
|2 Tablespoonsred wine vinegar|
Roast Beef With Spicy Parsley Tomato Sauce Preparation
To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt,
pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the
olive oil. Sear the beef over high heat on all sides. Turn off heat. Place
the seasoned tomatoes around the seared beef and place the pan in the oven.
Roast until a meat thermometer reads 130 degrees F. for medium rare, 135
for medium, about 30 to 40 minutes.
Take the roast out of the oven, tent loosely with foil, and let rest for 10
to 15 minutes. The internal temperature of the meat should rise 5 degrees
F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and
pulse until the parsley is finely chopped. Add the red pepper flakes, salt,
red wine vinegar and the roasted tomatoes from the beef pan and process
until pureed. Add the olive oil in a steady stream with the machine
To serve, slice the roast and place on a serving platter. Drizzle a little
sauce over the meat. Serve the remaining sauce in a small bowl alongside.
Very delicious sauce. Used a tri-tip roast from Skip's
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