Beef Roast with Spicy Parsley Tomato Sauce

This is wonderful! I think you could leave out the spicy (red pepper flakes) and it would still be great. It is really easy, just takes a few minutes of work right before serving.

- 1 (2-2 1/2 lb) sirloin tip or chuch roast
- salt and ground black pepper
- 4 roma tomatoes, halved lengthwise
- 2 tsp herbes de Province
- 3 tbsp olive oil
- 1 1/2 cups fresh flat leaf parsley leaves
- 2 garlic cloves
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 cup evoo

Preheat the oven to 375.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.

Heat the evoo in a medium, heavy roasting pan or dutch oven over high heat. Sear the beef on all sides until browned. Place the se asoned tomatoes around the seared beef and place thepan in the oven. (I have cooked it in the crockpot before.) Roast until a meat thermometer inserted in the beef reads 130degrees F for med-rare or 135degrees fr medium, 30-40 minutes. Tent the roast loosely with foil and let it rest for 10-15 minutes. The internal temp of the meat should rise 5 degrees more and the juices with redistriubte 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 tsp salt, the red wine vinegar, and the roasted tomatoes and process until pureed. With the machine running, add the evoo in a steady stream.

To serve, slice the roast and arrange on a serving platter. Drizzle sauce over the meat. Serve the remaining sauce in a small bowl alongside.

from Giada deLaurentiis Giada's Kitchen, New Italian Favorites