ROAST BEEF WITH SCALLION-CAPER GREEN SAUCE
CATEGORIES
INGREDIENTS
  • 1 (3-pound) bottom-round beef rump roast
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1 cup thinly sliced scallions (from 1 bunch)
  • 2/3 cup mild olive oil
  • 2 tablespoons drained capers (in brine) plus 2 tablespoons brine
DIRECTIONS
  1. Special equipment: an instant-read thermometer preparation
  2. Put oven rack in middle position and preheat oven to 500°F.
  3. Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoon black pepper.
  4. Roast, fat side up, in a roasting pan 15 minutes. Reduce oven temperature to 325°F and continue to roast until thermometer inserted into center of meat registers 120°F, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes.
  5. While roast stands, stir together remaining ingredients, a slightly rounded 1/4 teaspoon black pepper, and a pinch of salt.
  6. Thinly slice meat across the grain and serve with sauce