Beef Roast With Spicy Parsley Tomato Sauce Recipes

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ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE



Roast Beef with Spicy Parsley Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

Steps:

  • 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 running.
  • 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.

BEEF ROAST WITH SPICY PARSLEY TOMATO SAUCE



Beef Roast with Spicy Parsley Tomato Sauce image

Categories     Sauce     Beef     Tomato     Side     Roast     Parsley

Yield 4 to 6 servings

Number Of Ingredients 10

1 (2- to 2 1/2-pound) sirloin tip or chuck roast
Kosher salt and freshly ground black pepper
4 Roma tomatoes, halved lengthwise
2 teaspoons herbes de Provence
3 tablespoons olive oil
1 1/2 cups fresh flat-leaf parsley leaves
2 garlic cloves
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 375°F.
  • Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.
  • Heat the olive oil in a medium, heavy roasting pan or Dutch oven over high heat. Sear the beef on all sides until browned. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer inserted in the beef reads 130°F for medium-rare or 135°F for medium, 30 to 40 minutes. Tent the roast loosely with foil and let it rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees more and the juices will redistribute into the roast.
  • While the meat rests, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, 3/4 teaspoon salt, the red wine vinegar, and the roasted tomatoes and process until puréed. With the machine running, add the extra-virgin olive oil in a steady stream.
  • To Serve
  • Slice the roast and arrange on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

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2008-11-07 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 …
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  • 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 running.


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