Roast Beef with Spicy Parsley Tomato Sauce

This recipe I made before in 2009 and made it the way the recipes says too. But as I have grown and become a better cook over the years I have learned that to make a recipe even better and your own, you don’t follow it 100%.  So that is what I did with this recipe. Made it before, way back when and it was pretty good. Then made it recently and changed some things to make it my own and it’s even better and now one of my go to recipes for roast…

1 (2-2 1/2-pound) chuck beef roast
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olive oil
5 Roma tomatoes, cored and cut in 1/2
herbs de Provence, to taste
Kosher salt and freshly ground black pepper, to taste
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
red pepper flakes, to taste
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

For the Roast preheat your oven to 375 degrees

Season the beef with salt and pepper.
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Grab an oven safe pot or dutch oven (always works the best) and turn your burner to high heat, then coat the bottom of the pan with a very thin layer of olive oil.
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Now add the roast.
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Sear the beef on high heat on all sides.
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Turn the heat off. Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor, k2-_4250fb87-8874-4e90-8843-9fa8e777d185.v1.jpg-7d34dcbe54c2562dc1b62a7b263839510fb21735-optim-450x450
or you could use beef broth. But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor.
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How to know how much to add, just read the back of the jar and it will tell you. (I add what it tells me, and more).

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Now place a lid on the pot and place in oven
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I bake my roast for a total of 3 hours. So I start with 2 hours, set the timer and just let it bake away.

So while the roast is baking I core and cut my tomatoes in half, and place them on a plate with skin side down.

Then season them with salt and pepper and herbs de Provence, to taste
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So after the roast has baked for two hours, I pulled the pot out of the oven and placed the seasoned tomatoes around the beef
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and then placed the pot back in the oven with the lid on and baked for another hour.

Once the hour is up the roast is ready. Pull it out of the oven and remove the lid.
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Let the meat rest 10-15 minutes.

While the meat rests (and cools off a little too) make the sauce. I used my food processor. So place the parsley, DSC_0046-1

Garlic, and pulse
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red pepper flake,
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Tomatoes
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salt and red wine vinegar and puree, now add the olive oil in a steady stream with the machine running, until it’s all blended in. Then taste the sauce, make sure it doesn’t need more salt. Then pour the sauce in a small bowl and set alongside to serve with the beef.
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To serve, slice the roast
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and place desired amount to eat on a plate. Drizzle a little (or a lot)  of sauce over the meat. Serve the remaining sauce in a small bowl alongside.
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Recipe

  • 1 (2-2 1/2-pound) chuck beef roast
  • olive oil
  • 5 Roma tomatoes, cored and cut in 1/2
  • herbs de Provence, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Spicy Parsley Tomato Sauce:
  • 1 1/2 cups fresh flat-leaf parsley
  • 2 garlic cloves
  • red pepper flakes, to taste
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • For the Roast preheat your oven to 375 degrees
  • Season the beef with salt and pepper.
  • Grab an oven safe pot or dutch oven (always works the best) and turn your burner to high heat, then coat the bottom of the pan with a very thin layer of olive oil.
  • Now add the roast. Sear the beef on high heat on all sides.
  • Turn the heat off. Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor, or you could use beef broth. But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor.
  • How to know how much to add, just read the back of the jar and it will tell you. (I add what it tells me, and more).
  • Now place a lid on the pot and place in oven. I bake my roast for a total of 3 hours. So I start with 2 hours, set the timer and just let it bake away.
  • So while the roast is baking I core and cut my tomatoes in half, and place them on a plate with skin side down.
  • Then season them with salt and pepper and herbs de Provence, to taste
  • So after the roast has baked for two hours, I pulled the pot out of the oven and placed the seasoned tomatoes around the beef and then placed the pot back in the oven with the lid on and baked for another hour.
  • Once the hour is up the roast is ready. Pull it out of the oven and remove the lid.
  • Let the meat rest 10-15 minutes.
  • While the meat rests (and cools off a little too) make the sauce. I used my food processor. So place the parsley, Garlic, and pulse red pepper flake, Tomatoes salt and red wine vinegar and puree, now add the olive oil in a steady stream with the machine running, until it’s all blended in. Then taste the sauce, make sure it doesn’t need more salt. Then pour the sauce in a small bowl and set alongside to serve with the beef.
  • To serve, slice the roast and place desired amount to eat on a plate. Drizzle a little (or a lot) of sauce over the meat. Serve the remaining sauce in a small bowl alongside.
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