For a break from the ubiquitous wintertime stew, try using leftover chuck roast to make this satisfying alternative.
Serve the flavorful meat with oven-broiled tomatoes and a zippy, Italian-style chimichurri.
For a casual yet classy meal,
- Roast Beef:
1 (2 to 2 1/2 pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in half
2 teaspoons herbes de Provence
Kosher salt and freshly ground pepper
Spicy Parsley Tomato Sauce
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
- To make the beef roast, preheat the oven to 375°F.
- Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes 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°F. for medium rare or 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°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.
Serves 4 to 6.
- Main Dishes, Beef
- North American
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