Louisiana Roast Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Meats

Amount Measure Ingredient — Preparation Method
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1/4 cup Onions — chopped very fine
1/4 cup Celery — chopped very fine
1/4 cup Bell peppers — chopped fine
2 tablespoons Unsalted butter
1 teaspoon Salt
1 teaspoon White pepper
3/4 teaspoon Black pepper
3/4 teaspoon Minced garlic
1/2 teaspoon Dry mustard
1/2 teaspoon Ground cayenne
4 pounds 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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