Louisiana Roast Beef

Servings: 6
Ingredients:

1/4 c  Onions, chopped very fine
1/4 c  Celery, chopped very fine
1/4 c  Bell peppers, chopped fine
2 T  Unsalted butter
1 t  Salt
1 t  White pepper
3/4 t  Black pepper
3/4 t  Minced garlic
1/2 t  Dry mustard
1/2 t  Ground cayenne
4 lb Boneless sirloin roast

In a small bowl combine the onions, celery, bell
peppers, butter and seasonings, mix well.
Place roast in a large roasing pan, fat side up. With
a large knife make 6 to 12 deep slits in the meat (to
form pockets) down to a depth of about 1/2 inch from
the bottom; do not cut all the way through. Fill the
pockets to their depths with the vegetable mixture,
reserving about 1 tablespoon of the vegetables to rub
over the top of the roast. Bake uncovered at 300F
until a meat thermometer reads about 160F for medium
doneness, about 3 hours. For rarer roast, cook until
thermometer reads 140F. Serve immediately topped with
some of the pan drippings if you like. From Paul
Prudhomme’s Louisiana Kitchen

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