Roast Beef with Scallion-Caper Green Sauce

Ingredients

• 3 pound bottom-round beef rump roast 
• 2 tablespoons capers plus brine in brine drained ()
• 1 cup flat-leaf parsley fresh coarsely chopped
• 0.7 cup mild olive oil 
• 1 cup scallions thinly sliced (from 1 bunch)

Equipment

• oven
• roasting pan
• kitchen thermometer
• cutting board

Directions

1. Put oven rack in middle position and preheat oven to 500°F.
2. Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoon black pepper.
3. 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.
4. 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.
7. Self