Louisiana roast beef
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Onions, chopped very fine |
| ¼ | cup | Celery, chopped very fine |
| ¼ | cup | Bell peppers, chopped fine |
| 2 | tablespoons | Unsalted butter |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
| ¾ | teaspoon | Black pepper |
| ¾ | teaspoon | Minced garlic |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Ground cayenne |
| 4 | pounds | Boneless sirloin roast |
Directions
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 ½ 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