Recipe courtesy of Jeremy Stanton
2 hr 30 min
30 min
6 to 8 servings


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


For the roast beef: Preheat the oven to 225 degrees F. Sprinkle the roast with salt and pepper.

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.

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.

Carve the roast and serve with the salsa verde.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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