Monday, October 15, 2012

Roast Beef Tomato Sauce


1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
1/4 cup olive oil
2 cans diced seasoned tomatos 
salt and black pepper
1 1/2 cups fresh flat-leaf parsley
1 bunch rosemary chopped
1 bunch basil chopped
2 garlic cloves chopped
1 lg. onion chopped
1/2 teaspoons red pepper flakes
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup red wine 


Season the beef with salt and pepper. 

Place in Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn down heat. Add tomatoes and seasonings. Cook on low heat covered 3 to 4 hours. 

Remove meat from sauce and heat and let cool for 15 minutes and slice. Serve with rice or pasta

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