Roast Beef with Scallion-Caper Green Sauce

Serving size:
 4 Generous Servings


    • 1
    • beef rump roast (3-pound)
    • 2 1⁄8 t
    • salt (divided)
    • 3⁄4 t
    • black pepper (divided)
    • 1 c
    • flat-leaf parsley (fresh, finely minced)
    • 1 c
    • scallions (thinly sliced, white and green parts)
    • 1 clv
    • garlic (smashed and minced)
    • 2 T
    • capers (drained, plus 2 tablespoons of caper brine)
    • 2⁄3 c
    • olive oil
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


Simple and delicious! The accompanying green sauce adds a bright punch of flavor.

Adapted from


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.


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