ITALIAN ROAST BEEF WITH TOMATO SAUCE RECIPES

Name: Roast Beef with Spicy Parsley Tomato Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 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

ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE RECIPE | GIADA ...

Roast Beef with Spicy Parsley Tomato Sauce Recipe | Giada ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

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.

ITALIAN POT ROAST RECIPE | MYRECIPES

Italian Pot Roast Recipe | MyRecipes image

This Italian pot roast is an easy weeknight dinner. Play around with the mushroom selection; try baby portabellas or creminis.

Provided by MyRecipes

Total Time 8 hours 58 minutes

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 (8-oz.) package sliced fresh mushrooms
1 large sweet onion, cut in half and sliced
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 (1-oz.) envelope dry onion soup mix
1 (14-oz.) can beef broth
1 (8-oz.) can tomato sauce
3 tablespoons tomato paste
1 teaspoon dried Italian seasoning
2 tablespoons cornstarch

Steps:

Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.

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