Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　Good old-fashioned rump roast scores two points: It has great beefy flavor, and it's less expensive than other cuts. Similar to a chimichurri, the springlike green sauce adds punch without requiring much effort.

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Put oven rack in middle position and preheat oven to 500°F.

　　

Step 2

Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoon black pepper.

　　

Step 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. Transfer roast to a cutting board and let stand, uncovered, 15 minutes.

　　

Step 4

While roast stands, stir together remaining ingredients, a slightly rounded 1/4 teaspoon black pepper, and a pinch of salt.

　　

Step 5

Thinly slice meat across the grain and serve with sauce.

　　

Nutrition Per Serving

Per serving: 546 calories

　　44g fat (8g saturated)

　　108 mg cholesterol

　　183 mg sodium

　　3g carbohydrate

　　1g fiber

　　35g protein (nutritional analysis provided by Nutrition Data)

　　#### Nutritional analysis provided by Self