Beef Roast with Spicy Parsley Tomato Sauce
1 (2 to 2 1/2 pound) sirloin tip or chuck roast
3 tablespoons olive oil
4 roma tomatoes, hlaved lengthwise
2 teaspoons herbs de Provence (I didnt' have this so I just threw a couple other herbs on there)
Kosher Salt and Fresh Ground Pepper to Taste
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
1. Preheat the oven to 375 degrees. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de provence.
2. 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.
3. Roast until a meat thermometer reads 130 degrees F for medium rare, 135 degrees for medium, which is about 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 will rise 5 degrees F more and the juices will redistribute into the roast.
4. 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, salt, red wine vinegar, and the roasted tomatoes and process until pureed. With the machine running, add the 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 bowl alongside.
That dinner was fabulous!!! And I even made some amazing peanut butter cookies for dessert!