Some people collect stamps, and some collect dolls. I collect recipes. Seriously. I would have plenty of appetizer, dinner, and dessert recipes to last me the rest of my life, but that doesn’t stop me from collecting anymore. I see something good, and I bookmark it or I print it off. I used to just print recipes, but now I have binders full of recipes that sometimes get neglected. These days, I bookmark them instead of printing everything off (until I actually make something – then it gets printed and put in a special “tried and true” binder if it’s a good recipe). But sometimes I get so overwhelmed at the choices, and sometimes I want to make sure a recipe doesn’t get bookmarked and then forgotten about.
Since I am home so much more now, I usually have the tv on in the background while I organize or do housework. The tv is usually tuned to either TLC, HGTV, or the Food Network. On one particular day, I happen to walk into the living room when an episode of Everyday Italian was just getting over, and Giada had prepared this roast beef dish that looked delicious. I went to my computer and pulled up the recipe on the Food Network website, and instead of bookmarking the recipe, I decided to keep it up until I actually made the recipe. A couple of weeks later, it went on the menu.
I went out to do my grocery shopping, and on the list was a stop at Costco. I’ve said before how Costco always gets me with their discounted prices on cookbooks, but I’ve been pretty good lately. But this particular day, my will power ran short and I walked out with Giada’s newest cookbook – Giada’s Kitchen. And to my surprise and delight, when I was looking through the book, I found this same recipe for the roast beef that I had brought up on my computer!
This recipe is really quite easy and doesn’t take a whole lot of hands on time. But I will warn you – the type of meat you buy will probably determine how much you like this dish. I had a very cheap cut of roast (it was the only one I could find that wasn’t 5 or 6 pounds!) so the meat was a bit tough. But with a good cut of meat, this is a great recipe. And a meat thermometer is probably necessary for this – the recipe says to cook for 30 to 40 minutes to reach 130F for medium rare, but I had to cook mine for over an hour.
Also included below is the recipe for the Garlic Creamed Spinach I served alongside the beef. It’s one of those recipes I have printed out from who knows when – and unfortunately, I don’t know where it came from either. I guess that’s one of the problems with just printing out recipes! But it was delicious, easy, and definitley going in the “tried and true” binder now!
Beef Roast with Spicy Parsley Tomato Sauce
from Giada’s Kitchen
4 to 6 servings
1 (2 to 2 1/2 pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in half lengthwise
2 teaspoons herbs de Provence
Kosher salt and ground black pepper
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes*. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
*I cooked mine for over an hour to reach an internal temperature of 130F.
Garlic Creamed Spinach
3 tablespoons butter
1 tablespoon minced garlic
1 tablespoon all-purpose flour
3/4 cup half-and-half
2 10-ounce boxes frozen chopped spinach, thawed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Melt butter in a saucepan over medium heat. Add the garlic and saute until fragrant. Whisk in the flour and cook for about 30 seconds. Whisk in the half-and-half.
Squeeze any excess water from the spinach and add the spinach to the saucepan. Add the salt, pepper, and nutmeg. Simmer until warmed through. If it is too thick, add more half-and-half until the desired consistency is reached.