- 4 to 6 servings
- 1 (2- to 21/2-pound) sirloin tip or chuck roast
- 4 roma tomatoes, halved lengthwise
- 2 teaspoon herbes de provence
- 3 tablespoon olive oil
- 5 1/2 cup fresh flat-leaf parsley leaves
- 2 cup garlic cloves
- 1/2 teaspoon red pepper flakes
- 2 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
Heat the olive oil in a medium, heavy roasting pan or Dutch oven over high heat.
Sear the beef on all sides until browned.
Place the seasoned tomatoes around the seared beef and place the pan in the oven.
Roast until a meat thermometer inserted in the beef reads 130 degrees F for medium-rare or 135 degrees F for medium, 30 to 40 minutes.
Tent the roast loosely with foil and let it rest for 10 to 15 minutes.
The internal temperature of the meat should rise 5 degrees more and the juices will redistribute into the roast.
While the meat rests, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped.
Add the red pepper flakes, ¾ teaspoon salt, the red wine vinegar, and the roasted tomatoes and process until puréed.
With the machine running, add the extra-virgin olive oil in a steady stream.
To serve, slice the roast and arrange on a serving platter.
Drizzle a little sauce over the meat.
Serve the remaining sauce in a small bowl alongside.