Recipe courtesy of Jeremy Stanton

Jeremy Stanton's Roast Beef and Salsa Verde

  • Level: Intermediate
  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Roast Beef:

One 6- to 8-pound top round beef roast or rib roast

Salt and pepper 

Salsa Verde:

3 cloves garlic, minced

2 shallots, minced 

Juice of 2 lemons 

2 ounces red wine vinegar 

4 to 6 ounces olive oil 

Salt and pepper

2 anchovy fillets

25 capers

1/2 bunch oregano

1/2 bunch Italian parsley

1/2 bunch tarragon


  1. For the roast beef: Preheat the oven to 225 degrees F. Sprinkle the roast with salt and pepper.
  2. Heat a large cast-iron skillet over medium-high heat. Place the roast in the skillet and get a hard sear on as much of the surface as you can. Insert an ovenproof thermometer into the roast and transfer to the oven. When the roast's internal temperature reaches 112 degrees F, turn off the oven. Leave the roast in the cooling oven, checking the internal temperature every 30 minutes, until it reaches 122 degrees F. At that point, take the roast out of the oven and let rest. The roast will take around 2 hours in total.
  3. For the salsa verde: In a bowl, mix the garlic and shallots with the lemon juice, vinegar, olive oil and some salt and pepper. Chop the anchovy fillets with the capers and herbs, and add to the sauce. The sauce is best served fresh.
  4. Carve the roast and serve with the salsa verde.