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.