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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 1/2-lb. sirloin tip roast
3 T. olive oil
4 Roma tomatoes, halved
2 tsp. herbs de Provence
Kosher salt and black pepper
Spicy Parsley Tomato Sauce
1 1/2 c. fresh flat-leaf parsley
2 cloves garlic
1/2 tsp. red pepper flakes
3/4 tsp kosher salt
3/4 tsp. freshly ground black pepper
2 T. red wine vinegar
1/2 c. olive oil
Preheat oven to 375F.
Season beef with salt and pepper; season tomatoes with salt, pepper, and herbs de Provence.
Heat olive oil in a medium, heavy roasting pan or Dutch oven over high heat.
Sear beef over high heat on all sides; turn off heat.
Place seasoned tomatoes around seared beef and place pan in oven.
Roast at 375F 30 to 40 minutes.
Take roast out of oven, tent loosely with foil, and let rest for 10 to 15 minutes.
Prepare Sauce. Place parsley and garlic in a food processor and pulse until the parsley is finely chopped.
Add red pepper flakes, salt, red wine vinegar and tomatoes from the beef pan and process until pureed.
Add 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 remaining sauce in a small bowl alongside.
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BEEF - ROAST - OVEN - PARSLEY TOMATO SAUCE
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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 1/2-lb. sirloin tip roast
3 T. olive oil
4 Roma tomatoes, halved
2 tsp. herbs de Provence
Kosher salt and black pepper
Spicy Parsley Tomato Sauce
1 1/2 c. fresh flat-leaf parsley
2 cloves garlic
1/2 tsp. red pepper flakes
3/4 tsp kosher salt
3/4 tsp. freshly ground black pepper
2 T. red wine vinegar
1/2 c. olive oil
Preheat oven to 375F.
Season beef with salt and pepper; season tomatoes with salt, pepper, and herbs de Provence.
Heat olive oil in a medium, heavy roasting pan or Dutch oven over high heat.
Sear beef over high heat on all sides; turn off heat.
Place seasoned tomatoes around seared beef and place pan in oven.
Roast at 375F 30 to 40 minutes.
Take roast out of oven, tent loosely with foil, and let rest for 10 to 15 minutes.
Prepare Sauce. Place parsley and garlic in a food processor and pulse until the parsley is finely chopped.
Add red pepper flakes, salt, red wine vinegar and tomatoes from the beef pan and process until pureed.
Add 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 remaining sauce in a small bowl alongside.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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