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.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 to 6 servings
Ingredients
Special Equipment
Preparation
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.
