A while back, I saw a Giada episode where she made this roast beef with spicy parsley tomato sauce and thimbles with artichokes and mushrooms. I tried and didn’t particularly care for the thimbles, but I kept the roast beef recipe in my “to try” file. I’m glad I did. We had it for dinner tonight, and it was great; not to mention incredibly easy.
I used top round instead of sirloin tip/chuck because it’s a little leaner and is a pretty tender cut as far as rounds go. To be honest, I didn’t measure the sauce ingredients at all. I just threw it together and did it by taste. Looking at the recipe now, though, I have to say I definitely didn’t use anywhere near 1/2 cup of olive oil.
I just love roasted tomatoes. These were particularly flavorful because they roasted right along with the meat. Tom and I both enjoyed this meal. The sauce could easily be a pasta sauce and I was actually planning on serving this with pasta, but Tom wanted rice. Thanks, Giada!
Roast Beef with Spicy Parsley Tomato Sauce