Roast Beef with Scallion-Caper Green Sauce
4 Generous Servings
Prep time
1 1⁄2 hours
Entrée | Meat
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free | Nut sensitivity

Adapted from


1 beef rump roast (3-pound)
2 1⁄8 tsalt (divided)
3⁄4 tblack pepper (divided)
1 cflat-leaf parsley (fresh, finely minced)
1 cscallions (thinly sliced, white and green parts)
1 clvgarlic (smashed and minced)
2 Tcapers (drained, plus 2 tablespoons of caper brine)
2⁄3 colive oil


Preheat oven to 500˚F. Place the oven rack in the center of the oven.

Pat the roast dry with paper towels and sprinkle all over with 2 teaspoons of salt and 1/2 teaspoon of pepper. Set in a roasting pan with the fat side facing up. Roast for 15 minutes. Reduce the heat to 325˚F, and continue to roast for 30-45 minutes more, until a thermometer inserted into the center reads 120˚F. Transfer the roast to a cutting board and allow to rest, uncovered, for 15 minutes.

In a small bowl, combine the parsley, scallions, minced garlic, capers, caper brine, and olive oil. Add 1/8 teaspoon of salt and 1/4 teaspoon of pepper. Taste and adjust the seasoning if needed.

Slice the roast thinly across the grain, and serve with the scallion-caper sauce.

Adapted from