Roast Beef With Scallion-Caper Green Sauce

• 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
• an instant-read thermometer

1. Put oven rack in middle position and preheat oven to 500u0b0F.
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 325u0b0F and continue to roast until thermometer inserted into center of meat registers 120u0b0F, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes.
4. While roast stands, stir together remaining ingredients, a slightly rounded 1/4 teaspoon black pepper, and a pinch of salt.
5. Thinly slice meat across the grain and serve with sauce.

rump roast, parsley, scallions, olive oil, capers, thermometer

Taken from www.epicurious.com/recipes/food/views/roast-beef-with-scallion-caper-green-sauce-238108 (may not work)