Herbed Beef Roast with Caper Sauce

Name: Herbed Beef Roast with Caper Sauce
Prep time: 15M
Total time: 75M
Yield: 8-10 Servings
Ingredients: ¼ cup Sazonador Total; 2 tbsp. Extra Virgin Olive Oil; 2 tbsp. Minced Garlic; 1 tbsp. Adobo All-Purpose Seasoning with Pepper; 1 bottom-round beef rump roast (4-5 lbs.), patted dry; 1 cup coarsely chopped flat-leaf parsley (about 1½ bunches); 1 cup thinly sliced scallions (about 4 scallions); 3 tbsp. Capers; 1 tbsp. Minced Garlic; 3 tbsp. Lemon Juice; 1 cup Extra Virgin Olive Oil

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For a special change of pace for your next family gathering, try our Herbed Beef Roast with Caper Sauce. The Beef roast is marinated with Sazonador Total, to infuse it with the seasoning’s flavors of garlic, parsley, oregano and other herbs and spices. Once roasted, the beef is perked up with a sensational caper sauce made with parsley, scallions, lemon and GOYA® <a href="/english/product_subcategory/Condiments/Olives-Capers#35">Capers</a>. The best part? This impressive beef roast is as easy as it is tasty.

Total Time

75m

Prep Time:15m

Yields:8-10 Servings

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Ingredients

For the beef:

¼ cup

GOYA® Sazonador Total

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2 tbsp.

GOYA® Extra Virgin Olive Oil

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2 tbsp.

GOYA® Minced Garlic

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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bottom-round beef rump roast (4-5 lbs.), patted dry

For the sauce:

1 cup

coarsely chopped flat-leaf parsley (about 1½ bunches)

1 cup

thinly sliced scallions (about 4 scallions)

3 tbsp.

coarsely chopped GOYA® Capers, plus 2 tsp. caper brine

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1 tbsp.

GOYA® Minced Garlic

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3 tbsp.

GOYA® Lemon Juice

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1 cup

GOYA® Extra Virgin Olive Oil

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Directions

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Step 1

In small bowl, mix together Sazonador Total, olive oil, garlic and Adobo until combined. Place beef in large container. Rub with Sazonador Total mixture until completely coated; cover tightly. Transfer to refrigerator; marinate at least 4 hours, or up to 48 hours. Bring meat to room temperature 30 minutes before roasting.

Step 2

Heat oven to 500°F. Place meat, with cap of fat facing up, on foil-lined baking sheet; transfer to oven. Immediately reduce heat to 425°F. Roast until dark golden brown and internal temperature registers 125°F on quick-read thermometer for medium rare, about 1 hour. (Note that center of roast will be medium rare, while outer ends will more well done). Transfer roast to platter; tent with foil to keep warm at least 30 minutes before carving.

Step 3

Meanwhile, in medium bowl, mix together parsley, scallions, chopped capers and garlic. Stir in Lemon juice and caper brine until well combined. Slowly drizzle in olive oil, stirring frequently, until completely incorporated.

Step 4

To serve, cut beef into thin slices; serve with sauce.