Roast Beef w/Spicy Parsley Tomato Sauce

By shauna

Ingredients

• 1 Beef Roast
• 4 Roma Tomatoes, cut in half
• Salt
• Freshly Ground Black Pepper
• Herbes de Provence
• 1 C. Fresh Italian Flat-Leaf Parsley
• 2 Garlic Cloves
• 1/2 tsp. Red Pepper Flakes
• 1/4 C. Red Wine Vinegar
• 1/2 C. Extra-Virgin Olive Oil

Preparation

Step 1

Season all sides of beef roast with lots of salt & pepper(enough to make a crust). Press seasoning into roast with your hands. Heat lg. dutch oven with olive oil to high. Place roast in pan & sear all sides to make a nice, cooked crust. Meanwhile, season cut sides of tomatoes with salt, pepper & herbes de provence. Turn stove off. Place tomato halves, cut side down with roast in pan. Cook in 375 oven for 30-40 min. Take roast out of pan & place on cutting board to rest. Take out tomatoes & remaining juices & place in bowl. Take parsley & garlic & pulse in food processor to combine & chop. Add tomatoes & juice, red pepper flakes, red wine vinegar & salt. Pulse in food processor, while adding extra-virgin olive oil to make sauce with a salsa-like consistancy. Slice roast & place on serving platter. Pour sauce over top & serve.