Louisiana roast beef by paul
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Very finely chopped onions |
| ¼ | cup | Very finely chopped celery |
| ¼ | cup | Very finely chopped green be ll peppers |
| 2 | tablespoons | Unsalted butter or margarine , melted or veg oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
| ¾ | teaspoon | Black pepper |
| ¾ | teaspoon | Minced garlic |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Ground red pepper (cayenne) |
| 1 | 3-4 lb boneless sirloin roas t, top round roast, | |
| Or any good-quality beef roa st with a layer of fat | ||
| On top | ||
Directions
In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mixing well. Place the roast in a large roasting pan, fat side up. With a large knife, make 6-12 deep slits in the meat (to form pockets) down to a depth of about 1-½" from the bottom (do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 Tbsp. of the vegetables to rub over the top of the roast. Bake uncovered at 300 degrees until a meat thermometer reads 160 degrees for medium doneness, about 3 hours. NOTE: For rarer roasts, cook until thermometer reads 140 degrees, serve immediately, topped with some of the pan drippings if you like. Source: Paul Prudhomme's Seasoned America.