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For beef roast-
Preheat oven to 375. Season the beef with salt and pepper.
Season the tomatoes with salt, pepper, and herbs de Provence.
Place a heavy, medium 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 130F for medium rare, 135 for medium
(about 30-40min). Take the roast out of the oven, tent loosely
with foil, and let rest for 10-15 min. The internal temperature of
the meat should rise 5 degrees F and the juices will redistribute
into the roast.
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 roasted tomatoes from beef pan and process
until pureed. Add the olive oil in a steady stream with the
machine running.
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