Roast Beef with Spicy Parsley Tomato Sauce

Tonight's recipe was chosen based on a statement made when we were in the garden last night.  (By the way, another HUGE kettle of sauce simmering today, remind me in the dead of winter i will appreciate cutting up this many tomatoes!)  We walked past the herb garden and noticed the parsley was beautiful.  Rich, green and spicy smelling, I had to figure out a way to feature what is normally a lowly garnish.  This spicy tomato sauce highlights the leafy green.  This could not have been more simple.  Simple yes, layered with flavors, absolutely.  Try this with any cut of beef.  I am sure with a sirloin tip, or a chuck, this would have been richer; however, this bottom round roast was on special at the butcher shop and I figured this braise in the acidic tomatoes would do just fine.  You could make this far more hearty with mashed potatoes or a pasta side. I chose a simple saute of squash and zucchini for this hot summer evening.

Roast Beef with Spicy Parsley Tomato Sauce
printable recipe

1-1/2 lb. beef roast-sirloin tip, or chuck
3 T. olive oil
4-6 Roma tomatoes, cut in 1/2
2 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
1 1/2 c. flat-leaf parsley
Sauce:
2-3 garlic cloves
1/2 tsp. red pepper flakes
3/4 tsp. kosher salt
3/4 tsp. black pepper
2 T. Red wine vinegar
1/4 c. olive oil

Preheat the oven to 375 degrees.
Season the beef with salt and pepper.  Season the tomatoes with salt, pepper and the herbs de Provence.

In a heavy bottom dutch oven, heat the olive oil on medium-high heat.  Brown the beef on all sides.
Turn off the heat. Tuck the tomatoes down around the beef.  Cover and place in the oven.

Roast for about 30 minutes (medium interior temp. 135 degrees)
Remove beef and tent with foil.
To the pot add the garlic, red pepper flakes, salt and pepper, vinegar and oil.  Puree with an immersion blender.  This can also be done in the food processor if needed.

Serve the tomato gravy on thin sliced beef.